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Fast & Easy Dinner: Skillet Chicken-and-Mushroom Potpie

Fast & Easy Dinner: Skillet Chicken-and-Mushroom Potpie

Classic chicken pot pie gets a modern makeover in this delicious, uncomplicated dish. If you have a hard time working with difficult-to-roll-out pastry dough, you're in luck; this recipe eliminates the dough, instead topping the filling with white country bread.

Rotisserie chicken, pre-sliced mushrooms, and frozen peas are time-saving ingredients that make this variation a cinch. It's a comforting way to start the weekend — especially when served with a glass of vino. Get the recipe now and


Skillet Chicken-and-Mushroom Potpie

Skillet Chicken-and-Mushroom Potpie

Skillet Chicken-and-Mushroom Potpie


  1. 4 tablespoons unsalted butter, softened
  2. 1 onion, finely chopped
  3. 1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
  4. 2 carrots, thinly sliced
  5. Salt and freshly ground pepper
  6. 3 tablespoons all-purpose flour
  7. 1 teaspoon sweet paprika
  8. 1 cup chicken stock or low-sodium broth
  9. 2 tablespoons Madeira
  10. 2 cups whole milk
  11. 3 cups shredded chicken (from a rotisserie chicken)
  12. 1/2 cup frozen baby peas
  13. Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed


  1. Preheat the oven to 425°.
  2. In a large ovenproof nonstick skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute.
  3. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes.
  4. Stir in the flour and paprika and cook, stirring, for 1 minute.
  5. Add the stock and Madeira and cook, stirring, until blended. Add the milk and bring to a gentle boil.
  6. Stir in the chicken and peas and season with salt and pepper. Remove from the heat.
  7. Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter.
  8. Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away.

Serves 6.

Around The Web
Join The Conversation
emalove emalove 8 years
I don't eat mushrooms. Ever.
msjean msjean 8 years
Nigella does this but rolls out store-bought frozen puff pastry - just as easy as sliced bread and has a pretty effect. Would be delish with a beef bourgignon also
pharm_chick pharm_chick 8 years
ive always wanted to try chicken pot pie, and now i will! thanks!
aimeeb aimeeb 8 years
Hmmm not my cup of tea...
shoegirl365 shoegirl365 8 years
This looks yummy.. As it is exceptionally cold here in Florida, I will try this out tonight and give my thoughts on it later:) thank you yumsugar
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