7ozfresh shitake mushroomsstems discarded and caps thinly sliced
2carrotsthinly sliced
Salt and freshly ground pepperto taste
3tbspall-purpose flour
1tspsweet paprika
1cupchicken stock
2tbspsherry cooking wine
2cupsmilk
3cupsshredded rotisserie chicken meat
½cupfrozen peas
7- 8slicesof white breadcrusts 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