Chicken Potpie Tartines

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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.