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    You are in: Home / Recipes / Skillet Chicken and Mushroom Pot Pie Recipe
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    Skillet Chicken and Mushroom Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    KathyP53's Note:

    One skillet, rotisserie chicken from the grocery, and an easy crust. Delicious school-night food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      In a large ovenproof, non-stick skillet, melt 2 tbsp of the butter. Add the onions, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until vegetables are just softened, about 1 minute.
    3. 3
      Uncover and cook, stirring frequently, until lightly browned, about 5 minutes. Stir in the flour and paprika and cook, stirring, about 1 minute.
    4. 4
      Add the broth and Madeira and cook, stirring, until blended. Add the milk and bring to a gentle boil. Stir in the chicken and peas and season with salt and pepper. Remove from heat.
    5. 5
      Arrange the bread over the chicken mixture, trimming it to fir snugly in a single layer. Brush the bread with the remaining 2 tablespoons butter. Bake for about 20 minutes, until the filling is bubbly and the bread is golden. Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Skillet Chicken and Mushroom Pot Pie

    Serving Size: 1 (238 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 279.1
     
    Calories from Fat 100
    35%
    Total Fat 11.1 g
    17%
    Saturated Fat 6.5 g
    32%
    Cholesterol 28.4 mg
    9%
    Sodium 78.9 mg
    3%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 5.9 g
    23%
    Sugars 15.2 g
    60%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    whole chickens

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