We came up with the idea for this particular pie a few days before the Savory Pie Bonanza of last Monday. The basic premise was that we were very overdue to have a dinner pie, and I was in the mood for chicken and mushrooms. So, we went about acquiring some ground chicken, mushrooms, a cauliflower (to add body to the filling), peas, and shredded parmesan cheese to make this pie a reality. It’s a play on a classic Italian Dish, Chicken Marsala, which is typically a piece of chicken breast cooked in a slightly creamy marsala wine sauce with mushrooms. I am happy to report that this remake of that dish worked really well (according to most people at the dinner).
Of course, not everyone there likes chicken (in fact, one hates it), so we rounded out our pie trifecta (piefecta?) with a Beef and Sauerkraut Pie and a BBQ Pie so everyone could have something they’d love.
Time: 70 Minutes
Ingredients:
- Pie Crust (Store Bought or Make Your Own)
- 1 Lb Ground Chicken
- 8-10 Mushrooms (White or Cremini)
- 1/2 Onion
- 4-5 Garlic Cloves
- 1/2 Head of Cauliflower
- Peas
- 3 Tablespoons Butter
- 2 Tablespoons Flour
- Basil
- 1/4 Cup Marsala Cooking Wine
- 1-2 Tablespoons Milk
- 1/4 Cup Shredded Parmesan Cheese
Method:
- Preheat your oven to 350 degrees F, and spread your pie crust in a pie pan.
- Peel and dice your onion and garlic. Then, melt your butter in a large pan, and add your onion/garlic. Sautee until your onion turns opaque.
- Add in your ground chicken, and sprinkle in some basil as it cooks. Use a spatula to break your chicken into small chunks as it cooks.
- As your chicken cooks, use a box grater (for a workout) or the fine shredding plate of your food processor to rice your cauliflower, and dice your mushrooms.
- When your chicken has browned, add your cauliflower and mushrooms, and stir to combine. Allow to cook for a little while to soften your cauliflower.
- Sprinkle in your flour, and stir to combine and coat your ingredients. Let sit that way for a minute or so.
- Pour in your marsala cooking wine, and bring to a low simmer, as it starts to mellow in flavour and thicken in texture.
- Add in your milk and shredded Parmesan cheese, and stir to combine and melt. Pour in your peas at this point as well.
- Once your Parmesan has melted, scoop your chicken marsala filling into your pie crust.
- Transfer your pie to the oven, and bake for 35-45 minutes.
- Plate, devour, and enjoy!
