Need some ideas for what to do with a store-bought rotisserie chicken? This recipe is adapted from Food & Wine’s new cookbook, “Reinventing the Classics.”
It’s much simpler than normal potpie, with a crust made from slices of bread. Total genius.
Total time: 45 minutes
- 4 tablespoons unsalted butter, softened
- 1 onion, finely chopped
- 1/2 pound shiitake mushrooms caps, thinly sliced*
- 2 carrots, thinly sliced
- 3 tablespoons all-purpose flour
- 1 teaspoon sweet paprika
- 1 cup chicken stock or low-sodium broth
- 2 tablespoons Madeira*
- 2 cups whole milk
- 3 cups shredded rotisserie chicken
- 1/2 cup frozen baby peas
- 8 1-inch thick slices of white country bread (crusts removed)
1. Preheat oven to 425 degrees. In a large, ovenproof skillet, melt 2 tablespoons of the butter. Add the onion, mushrooms and carrots and season lightly with salt and pepper. Cover and cook over high heat, stirring once, until the vegetables are just softened, about 1 minute. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes.
2. Stir in the flour and paprika and cook stirring for 1 minute. Add the stock and Madeira and cook, stirring until blended. Add the milk and bring to a gentle boil. Stir in the chicken and peas and taste the sauce. If needed, add salt and pepper.
3. Remove from the heat and arrange the bread over the chicken mixture in a single, snug layer. Brush with the remaining 2 tablespoons of butter. Bake for about 20 minutes, until the filling is bubbling and the bread is golden.
Cook’s note: I made this with ordinary button mushrooms instead of shiitake and 2 tablespoons of leftover white wine instead of the Madeira. Delish.
Wine recommendation: Food & Wine suggests a Beaujolais, with its low tannins to drink with the earthy potpie.
This cookbook is filled with recipes like this one. Simple twists to make classic recipes a little fresher or easier. It’s available from Food & Wine.
Photo credit FOOD & WINE/Stephanie Foley