Yield
Serves 4 (serving size: 1 bread slice and about 1 1/4 cups chicken mixture)
We’ve hacked traditional chicken potpie for a 20-minute version that’s just as comforting. Instead, matchstick-cut carrots, frozen peas, and rotisserie chicken save time, as does a wide skillet for sautéing the vegetables and building a creamy sauce. Instead of a pastry crust, we ladle the filling right over hearty whole-grain bread slices. The toast absorbs the liquid so you can easily cut in with a knife and fork (if you like to drag your bread through a sauce at the end of a meal, think of this as the happy extreme).
Ingredients
- 3 tablespoons olive oil
- 1 (8-oz.) pkg. cremini mushrooms, quartered
- 1.1 ounces unbleached all-purpose flour (about 1/4 cup)
- 2 1/4 cups unsalted chicken stock (such as Swanson)
- 3/4 cup frozen green peas, thawed
- 1/2 cup matchstick-cut carrots
- 3/8 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
- 4 (1 1/2-oz.) whole-wheat bread slices, toasted
- 2 tablespoons chopped fresh flat-leaf parsley
Nutritional Information
- Calories 332
- Fat 13.4g
- Satfat 2.2g
- Monofat 8.2g
- Polyfat 2.5g
- Protein 23g
- Carbohydrate 32g
- Fiber 5g
- Cholesterol 37mg
- Iron 2mg
- Sodium 610mg
- Calcium 95mg
How to Make It
Step 1
Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add stock; cook 4 minutes or until slightly thickened. Stir in peas, carrots, salt, pepper, and chicken; cook 2 minutes or until thoroughly heated.
Step 2
Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley.
