Sweet and Savory Mascarpone and Dijon Chicken Pot Pie with Fig Jam

Ingredients

1 ½ pounds of boneless skinless chicken thighs

Seasonings: salt, pepper, thyme, red pepper flakes

1 red onion

5 gloves of garlic

1 ½ cups of mushrooms

3 tbsps of dijon mustard

1 cup of marsala wine

8 ounces of mascarpone

4 tbsps of fig jam

Puff Pastry dough (Here's how I made mine https://www.thekitchn.com/how-to-make-puff-pastry-222312 - store bought works too!)

Instructions

1. Cut up chicken thighs and season with salt, pepper, 2 tbsps of fresh thyme, and 1 tsp of red pepper flakes. Let marinate for 30 minutes to an hour.
2. Add olive oil and butter to a cast iron skillet and warm over medium heat.
3. Add chicken and cook until brown. Remove from the skillet and add in chopped onions and garlic. Allow these to caramelize and then add the mushrooms.
4. Once mushrooms begin to soften, add Marsala wine and fresh chopped thyme. Allow this to cook together for about 5 minutes.
5. When this begins to reduce and thicken, add mascarpone cheese, mix, and add in the chicken back in. Cook for 3-4 minutes and set aside.
6. Preheat oven to 425 degrees Fahrenheit.
7. Roll out puff pastry dough to about ¼ inch thick. Use enough dough to cover the bottom and sides of your cast iron skillet.
8. Remove filling from the skillet and wipe clean. Then coat with olive oil.
9. Add the pastry dough to the skillet and press lightly against the sides. Spread the fig jam on the bottom, ensuring that the bottom is covered.
10. Add the filling on top of the fig jam and cook in the oven for about 25-30 minutes, until the pastry is browned and flaky on top. (I had leftover pastry dough so I made a quick pastry braid and added it to the top of the pie, but this is completely optional)
11. Allow to cool for 30 minutes. Top with parsley to garnish.
12. Eat 🙂