Skillet Chicken and Mushroom Potpie
Ingredients
- 4 tablespoons unsalted butter, softened
- 1 onion, finely chopped
- 1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
- 2 carrots, thinly sliced
- Salt and freshly ground pepper
- 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 chicken (from a rotisserie chicken)
- 1/2 cup frozen baby peas
- Eight 1-inch-thick slices of bakery white country bread (about 1 pound), crusts removed
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