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Chicken Potpie Tartines

Photo: Jennifer Causey
Active time 5 mins
Total time 2 mins
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. No canned or frozen filling here. 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

Nutrition Information

  • calories 332
  • fat 13.4 g
  • satfat 2.2 g
  • monofat 8.2 g
  • polyfat 2.5 g
  • protein 23 g
  • carbohydrate 32 g
  • fiber 5 g
  • cholesterol 37 mg
  • iron 2 mg
  • sodium 610 mg
  • calcium 95 mg

How to Make It

  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.

  2. Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley.