28 March, 2017
Chicken Potpie Tartines
Ingredients
6 tablespoons olive oil
1 lb pkg. cremini mushrooms, quartered or sliced
2.2 ounces unbleached all-purpose flour (about 1/2 cup)
4 cups unsalted chicken stock (such as Swanson)
1.5 cup frozen green peas, thawed
1 cup matchstick-cut carrots
1 teaspoon kosher salt
1/2 teaspoon black pepper
12 ounces shredded rotisserie chicken (about 3 cups)
8+ bread slices, toasted
Directions
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 2 minute, stirring constantly. Add stock; cook 6 minutes or until slightly thickened. Stir in peas, carrots, salt, pepper, and chicken; cook 4 minutes or until thoroughly heated.
Spoon chicken mixture evenly over toasted bread slices.