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Skillet Chicken Mushroom Pot Pie

Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Liza Agbanlog

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