We like the simplicity of a toast crust for pot pie and it doesn’t hurt that it is healthier than traditional pie crust.
Chicken and Wild Mushroom Skillet Pot Pie
Servings
4 Servings
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 large Spanish onion diced (or 2 cups frozen pearl onions)
- 1 large. sweet potato about 1 lb., diced
- 1 lb. wild mushrooms oyster, shiitake and/or portobello, diced
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 4 cloves garlic minced
- 2 teaspoon fresh thyme divided
- 2 tablespoons oat flour
- 2 cups chicken or vegetable broth
- 4 chicken breasts (or 8 thighs) cooked and shredded, or 4 cups shredded leftover chicken
- 1 cup frozen peas optional
- 4 slices whole wheat bread or small slices from whole wheat baguette
Instructions
- Preheat oven to broil.
- Heat a Dutch oven or large oven proof saute pan, lightly coated with 2 tablespoons evoo, over medium heat. Saute onion and sweet potatoes until medium golden brown, about 15 minutes. Add mushrooms and continue cooking for 5 minutes, sprinkle with salt, pepper, garlic and 1 teaspoon thyme. Cook for just another 2 minutes.
- Sprinkle oat flour over vegetables and stir to combine. Add chicken broth, bring to a simmer, then add chicken and peas. Cook, stirring constantly until thick and creamy. Adjust seasoning with salt and pepper, remove from heat.
- Lightly brush bread slices with 1 tablespoon evoo and sprinkle with salt, pepper and 1 teaspoon thyme. Lay bread on top of chicken mixture, oiled side up. Broil until bread is golden.
Nutrition
Nutrition Facts
Chicken and Wild Mushroom Skillet Pot Pie
Amount per Serving
Calories
513
% Daily Value*
Fat
17.1
g
26
%
Cholesterol
126
mg
42
%
Sodium
864
mg
38
%
Carbohydrates
36
g
12
%
Fiber
7.6
g
32
%
Sugar
8.7
g
10
%
Protein
54.8
g
110
%
* Percent Daily Values are based on a 2000 calorie diet.
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