220 - 2 pans,
2 burners, 20 minutes:
You guys know
I love great food that only takes 1 iron skillet to make. Pot pie is
one of my favorite things ever, but the thing that everybody hates is
that they have to make a pie crust. That's really easy, but this is
even better, you use bread on top instead. As in all of these recipes
use you imagination, if you don't like something leave it out. Want to
add something, do it. I noticed there a no pearl onions in this. So
boil some pearl onions and add them. This is a pot pie.. i.e. add
anything to the pot that you want. Got some leftovers in the fridge?
Add them. As long as it makes more flavor, you are good. TASTE! TASTE!
TASTE! .. remember Hot, sour, Salty, sweet. Keep those 4 in balance and
it will be great.. I promise..
Skillet Chicken-and-Mushroom Potpie
4 tablespoons unsalted butter, softened
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 (optional)
2 cups whole milk (any milk/cream works. Even sour cream)
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
Preheat the oven to 425°. 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.
Uncover and cook, stirring frequently, until lightly browned, about 5
minutes. Stir in the flour and paprika and cook, stirring, for 1
minute. Add the stock 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 the heat.
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. Bake for about 20 minutes, until the filling is bubbling and
the bread is golden. Serve right away.