Skillet Chicken and Mushroom Pot Pie
- 4 tablespoons unsalted butter, softened
- 1 onion, finely chopped
- 12 lb shiitake mushroom, stemmed, caps thinly sliced
- 2 carrots, thinly sliced
- salt
- fresh ground black pepper
- 3 tablespoons all-purpose flour
- 1 teaspoon sweet paprika
- 1 cup low sodium chicken broth
- 2 tablespoons madeira wine
- 2 cups whole milk
- 3 cups shredded cooked whole chickens (a rotisserie chicken from the grocery)
- 12 cup frozen peas
- eight 1-inch thick slices of bakery white country bread, crusts removed (about 1 lb.)
- Preheat oven to 425F.
- In a large ovenproof, non-stick skillet, melt 2 tbsp of the butter.
- Add the onions, mushrooms and carrots and 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 frequently, until lightly browned, about 5 minutes.
- Stir in the flour and paprika and cook, stirring, about 1 minute.
- Add the broth and Madeira and cook, stirring, until blended.
- Add the milk and bring to a gentle boil.
- Stir in the chicken and peas and season with salt and pepper.
- Remove from heat.
- Arrange the bread over the chicken mixture, trimming it to fir snugly in a single layer.
- Brush the bread with the remaining 2 tablespoons butter.
- Bake for about 20 minutes, until the filling is bubbly and the bread is golden.
- Serve immediately.
unsalted butter, onion, shiitake mushroom, carrots, salt, fresh ground black pepper, allpurpose, sweet paprika, chicken broth, madeira wine, milk, chicken, frozen peas, eight
Taken from www.food.com/recipe/skillet-chicken-and-mushroom-pot-pie-331646 (may not work)