Friday, January 15, 2010

Chicken Potpie Casserole

This is a fast easy way to enjoy Chicken Potpie without a ton of calories. This recipe is adapted from Rachel Ray.

Chicken Potpie Casserole
Servings: 4 to 6
You will Need:
  • 2 T olive oil, plus more for brushing
  • 1/2 medium onion, chopped finely
  • 2 stalks of celery, diced
  • 12 or so baby carrots, sliced thin
  • salt and pepper
  • 8oz mushrooms, sliced
  • 1/4 cup chicken broth
  • 1/2 cup frozen peas
  • 2 T flour
  • 3/4 cup heavy cream
  • 1 rotisserie chicken, meat removed and cut into 1/2 inch pieces
  • 2 T finely chopped parsley, plus more for sprinkling
  • 1/2 cup grated Parmesan cheese, plus 2 T for topping
  • 6 to 8 slices of Italian bread, cut 1/2 inch thick

Arrange oven rack to the lower third of the oven and preheat for 400 degrees.

In a Dutch oven (or other skillet that can go from the stove top to the oven), heat 2 T olive oil over medium heat. Add the onion, celery, carrots and salt and pepper. Cook for about 5 minutes or until carrots are tender, but crisp. Increase the heat to medium high. Add in the chicken broth, mushrooms and peas. Cook about 6 minutes. Sprinkle the flour on top and stir until well combined. Stir in the heavy cream and simmer until slightly thickened, about 3 minutes. Stir in the chicken parsley and Parmesan. Season with more pepper if desired.

Smooth the mixture into an even layer. Place bread slices on top in a single layer. Brush bread with olive oil and sprinkle with 2 T Parmesan and additional parsley. Bake until crispy, about 15 minutes. Enjoy!


Sara said...

Do you know if you can use stale bread for this? I'm thinking you might be able to since it will absorb some of the liquid.

Jennifer said...

There really isn't liquid to be absorbed by the bread. The bread gets toasted, but doesn't absorb much.