Skillet Chicken Pot Pie

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 4

Ingredients

  1. 1/4 cup (60 mL) butter, divided
  2. 1/2 lb (250 g) cremini mushrooms, quartered
  3. 1 pkg (250 g) mirepoix mix*
  4. 2 cloves garlic, minced
  5. 2 tsp (10 mL) finely chopped fresh rosemary
  6. 2 tbsp (30 mL) all-purpose flour
  7. 2 1/2 cups (625 mL)reduced-sodium chicken broth
  8. 2 cups (500 mL)chopped cooked chicken
  9. 3/4 cup (175 mL)quick rolled oats
  10. 1/3 cup (75 mL) grated Parmesan cheese

Method

  1. Melt 2 tbsp butter in a 12-in. (30-cm) skillet set over medium-high heat. Saute mushrooms with mirepoix mix, garlic and rosemary 10 min. or until vegetables start to soften.
  2. Sprinkle flour over top. Cook, stirring 2 min. Gradually stir in broth. Bring to a boil. Stir in chicken. Reduce heat to low. Simmer 20 min. or until sauce has thickened and vegetables are tender.
  3. To make crumble topping, melt remaining 2 tbsp butter and combine with oats in medium bowl. Stir in cheese. Sprinkle on top of chicken mixture in skillet. Place under broiler for 3 to 4 min., or until topping is golden.

Tip: *Mirepoix mix is equal parts diced carrot, celery and onion.