Traditional recipes

Chicken Potpie Tartines

Chicken Potpie Tartines

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.


Watch the video: How to Make Fast and Easy: Chicken Pot Pie HOMEMADE TUTORIAL 2017 (August 2021).