I stumbled upon this skillet chicken mushroom pot pie recipe while I was reading the local newspaper at work one day last week. I have made a chicken pot pie before and it was a big hit with my family. I like this recipe because it uses rotisserie chicken meat, which I find very tasty and convenient to use. It also consists of fresh vegetables like shiitake mushrooms, onions, carrots and peas. The vegetables were first sauteed in butter and then flour, paprika, stock, sherry and milk were added to make a creamy sauce. The chicken and frozen peas were added last. Instead of rolled pastry, the chicken and vegetable mixture was then covered with slices of bread and then baked in the oven until bubbly and breads are golden in color. The result was a creamy and tasty dish that my family and I enjoyed. It was a delicious and comforting dish to have on a cold rainy night. This skillet chicken and mushroom pot pie is a complete meal on its own and one dish that I will definitely make again and again. Enjoy!

Cooking Tips for Perfecting Your Pot Pie

To really elevate your skillet chicken mushroom pot pie, consider a few cooking tips. First, when sautéing your vegetables, make sure to cook them until they are soft but not mushy. This will help keep their flavors vibrant in the final dish. Adding a pinch of salt while cooking the vegetables can enhance their natural flavors. For a richer taste, try using chicken stock instead of water in the sauce. If you want more depth, a splash of Worcestershire sauce can add an umami kick. When layering the bread on top, use a good quality loaf. Sourdough or a crusty baguette works great, as they will hold up well to the creamy filling. Lastly, keep an eye on the baking time. Every oven is different, so it is wise to check for that golden brown color on the bread and bubbling filling to avoid overcooking.

Serving Suggestions and Variations

This skillet chicken mushroom pot pie is versatile and can be served in several ways. Pairing it with a simple side salad complements the richness of the dish. A fresh mixed greens salad with a light vinaigrette works well to cut through the creaminess. You can also serve it with crusty bread for those who love to scoop up every last bit of the filling. If you want to change things up, consider adding different vegetables such as green beans, corn, or even potatoes. For a twist, you can swap out the chicken for turkey or even a mix of mushrooms for a vegetarian version. Experimenting with spices can also add a unique flair. Try adding thyme, rosemary, or even a pinch of cayenne for a little heat. These variations make it easy to keep this dish fresh and exciting every time you make it.

Frequently Asked Questions

What can I substitute for sherry cooking wine?

If you don’t have sherry cooking wine on hand, white wine or even a splash of apple cider vinegar can work well. Just keep in mind that the flavor might change a bit, but it will still add some nice acidity to the dish.

How should I store leftovers?

Leftovers should be stored in an airtight container in the fridge for up to three days. When reheating, it’s best to do it in the oven to keep that nice, crispy bread topping.

Can I make this pot pie ahead of time?

You can prepare the filling a day in advance and store it in the fridge. Just add the bread topping right before baking to keep it fresh and crispy.

What side dishes go well with this pot pie?

A simple green salad or some roasted veggies would pair nicely with the pot pie. The freshness of the salad complements the creaminess of the dish really well.

What should I do if my sauce is too thick?

If your sauce turns out too thick, just whisk in a little extra chicken stock or milk until you reach your desired consistency. It’s a quick fix and will keep the flavors balanced.

Skillet Chicken Mushroom Pot Pie

Liza Agbanlog

Savor the comforting flavors of skillet chicken mushroom pot pie, where tender chicken mingles with earthy shiitake mushrooms and creamy goodness. It's an easy, hearty dish that warms the soul.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Servings servings

Calories 450 kcal

Ingredients

4 tbsp softened butter divided
1 medium onion chopped
7 oz fresh shitake mushrooms stems discarded and caps thinly sliced
2 carrots thinly sliced
Salt and freshly ground pepper to taste
3 tbsp all-purpose flour
1 tsp sweet paprika
1 cup chicken stock
2 tbsp sherry cooking wine
2 cups milk
3 cups shredded rotisserie chicken meat
½ cup frozen peas
7- 8 slices of white bread crusts removed

Instructions

Preheat oven to 425 degrees F.
Melt 2 tablespoons of the butter in a large ovenproof non-stick skillet over medium high heat. Add onion, mushrooms, carrots; season lightly with salt and pepper.
Cover and cook over high heat, stirring once, until vegetables are just softened, about 1 minute. Uncover and cook, stirring constantly, until vegetables are lightly browned, about 3 minutes.
Add flour and paprika and cook, stirring, for one minute. Gradually add stock and sherry; cook, stirring, until smooth and well blended. Add milk and bring to a gentle boil.
Stir in chicken and peas and season with salt and pepper. Remove from heat.
Arrange bread over chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with remaining butter. Bake for about 20 minutes, until filling is bubbly and bread is golden. Serve immediately.

Notes

Recipe source: adapted by Kasey Wilson from “Reinventing the Classics” by Dana Cowin and featured in the November 2, 2016 issue of The Province

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgFiber: 3gSugar: 4g

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