Chicken Marsala Hand Pies
- Level: Easy
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 14
- Saturated Fat
- 5
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 29
- Sodium
- 233
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
2 tablespoons olive oil
1 cup cremini mushrooms, diced (3 ounces or 3 large mushrooms)
1 small shallot minced, about 2 tablespoons (1 ounce)
Kosher salt and freshly ground black pepper
3 tablespoons flour, plus more for dusting
1/2 cup Marsala wine
1/2 cup low-sodium chicken or vegetable stock
One 14.1-ounce package refrigerated pie crust (2 crusts total)
1 large egg, beaten with a fork
1 cup shredded cooked chicken
1 tablespoon chopped parsley
Directions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the mushrooms, shallots, 1/2 teaspoon salt and a few grinds black pepper. Cook, stirring occasionally, until the mushrooms are golden brown, 5 to 6 minutes. Add the 3 tablespoons flour and cook, stirring occasionally, until the raw flour smell is gone, about 1 minute. Stir in the Marsala and stock and bring to a boil. Reduce the heat to a simmer, stirring occasionally, until the sauce has reduced and thickened, 3 to 5 minutes. (You want the sauce to thicken here so it won't seep out of the hand pies!) Transfer to a medium heatproof bowl and set aside to cool.
- Meanwhile, place the pie crusts on a lightly floured work surface and roll out each with a rolling pin to 1/8 inch thick. Cut out 5-inch rounds of dough. (I invert a 5-inch bowl onto the dough and trace around the rim with a paring knife!) Gather and reroll the scraps to cut out a total of 12 rounds.
- Brush some of the beaten egg around the edges of each dough round.
- Add the chicken and parsley to the cooled mushroom filling and stir to combine. Place about 1 heaping tablespoon of the filling in the center of each dough round. Fold each over to cover the filling, creating 12 half-moons. Use your fingers to press the edges together on each hand pie, then crimp with a fork to seal securely.
- Transfer the hand pies to the prepared baking sheet. Brush the tops with the remaining beaten egg. Make 3 small slits with a paring knife on the top of each pie to let the steam escape. Bake until the crusts are crisp and golden brown, about 25 minutes.