Skillet Chicken Mushroom Pot Pie

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.

Course Main Course

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 450kcal

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

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