Skillet Chicken Pot Pie
Prep Time
Cooking Mode
¼ cup butter, divided
½ lb cremini mushrooms, quartered
⅓ cup each diced carrot, celery and onion
2 cloves garlic, minced
2 tsp finely chopped fresh rosemary
2 tbsp all-purpose flour
2 ½ cups reduced sodium chicken broth
2 cups chopped cooked chicken
¾ cup quick rolled oats
⅓ cup finely grated Parmesan
¼ cup butter, divided
½ lb cremini mushrooms, quartered
⅓ cup each diced carrot, celery and onion
2 cloves garlic, minced
2 tsp finely chopped fresh rosemary
2 tbsp all-purpose flour
2 ½ cups reduced sodium chicken broth
2 cups chopped cooked chicken
¾ cup quick rolled oats
⅓ cup finely grated Parmesan
Directions
1Melt 2 tbsp (30 mL) butter in 12 in. (30 cm) skillet set over medium-high heat. Stir in mushrooms, carrot, celery, onion, garlic and rosemary; cook 5 min., or until vegetables start to soften.
2Sprinkle flour overtop. Cook, stirring, 2 min. Gradually stir in broth, ensuring sauce is smooth. Bring to a boil. Stir in chicken. Reduce heat to low. Simmer about 20 min., or until sauce has thickened.
3To make crumble topping, melt remaining 2 tbsp (30 mL) butter and combine with oats in medium bowl. Stir in cheese. Sprinkle on top of chicken mixture in skillet. Place under broiler 3 to 4 min., until topping is golden.
Tips
1
Cooked peas or green beans can also be added to filling.
2
For a richer topping, mix 2 tbsp (30 mL) cooked, crumbled bacon into oats mixture.
Disclaimer
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Personal Note
Personal Note
