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