I sure do love chicken potpie (using vegetarian “chicken”, of course), so I thought this might be a nice variation on that. Well, I didn’t love it. Is it easy? Sure. Is it wonderful? I didn’t think so.
Chicken Potpie Tartines
(Cooking Light, April 2017)
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 (I used vegetarian “chicken” stock)
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 (I used Morningstar Farms Chik’n Strips)
4 (1 1/2-oz.) whole-wheat bread slices, toasted
2 tablespoons chopped fresh flat-leaf parsley
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.
Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley.