Photo: Jennifer Causey
Active Time
5 Mins
Total Time
2 Mins
Serves 4 (serving size: 1 bread slice and about 1 1/4 cups chicken mixture)

A creamy chicken and vegetable mixture tops toast for a quick twist on potpie. Matchstick-cut carrots, frozen peas, and rotisserie chicken save time, as does a wide skillet for sautéing the vegetables and building the sauce.

How to Make It

Step 1

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.

Step 2

Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley.

Ratings & Reviews


May 26, 2017
This is easy but bland and the creaminess comes from the thickening flour. I added a splash of worcestershire and a chicken bouillon cube but that didn't really perk it up. Maybe soy sauce instead of the worcestershire would have been better. It needs something but was fine for a weeknight dinner.