Skillet Chicken Pot Pie

  • Prep Time 15 min
  • Total Time 45 min
  • Serves: 4

Ingredients

  • 1/4 cup butter, divided 60 mL
  • 1/2 lb cremini mushrooms, quartered 250 g
  • 1 pkg mirepoix mix* 250 g
  • 2 cloves garlic, minced
  • 2 tsp finely chopped fresh rosemary 10 mL
  • 2 tbsp all-purpose flour 30 mL
  • 2 1/2 cups reduced-sodium chicken broth 625 mL
  • 2 cups chopped cooked chicken 500 mL
  • 3/4 cup quick rolled oats 175 mL
  • 1/3 cup grated Parmesan cheese 75 mL

Directions

  • Step 1

    Melt 2 tbsp butter in a 12-in. (30-cm) skillet set over medium-high heat. Saute mushrooms with mirepoix mix, garlic and rosemary 10 min. or until vegetables start to soften.

  • Step 2

    Sprinkle flour over top. Cook, stirring 2 min. Gradually stir in broth. Bring to a boil. Stir in chicken. Reduce heat to low. Simmer 20 min. or until sauce has thickened and vegetables are tender.

  • Step 3

    To make crumble topping, melt remaining 2 tbsp butter and combine with oats in medium bowl. Stir in cheese. Sprinkle on top of chicken mixture in skillet. Place under broiler for 3 to 4 min., or until topping is golden.

Tip

Add cooked peas or green beans to pie filling. For richer topping, mix 2 tbsp (30 mL) cooked, crumbled bacon to oats mixture.

*Mirepoix mix is equal parts diced carrot, celery and onion.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 370
  • Fat 17 g
  • Saturated Fat 9 g
  • Carbs 22 g
  • Sugar 4 g
  • Protein 31 g
  • Cholesterol 90 mg
  • Fibre 3 g
  • Sodium 710 mg