Video: Skillet Chicken Pot Pie

And if you like what you see here, head on over to Netflix and start watching Foyle's War! Just kidding. I mean, you should definitely check out Foyle's War. But it isn't a cooking show. It's a detective show set in England during WWII. Just about every episode ends with a murderer confessing to exactly how and why he or she committed murder. (Matt says it's just like Murder She Wrote.) Point being, it's fantastic! You're welcome! (This post has been sponsored by Foyle's War?)

Skillet Chicken Pot Pie slightly adapted from Food and Wine
serves 6

4 tablespoons unsalted butter, softened, separated

1 onion, finely chopped
1/2 pound shiitake mushrooms, stemmed, caps thinly sliced
3 carrots, thinly sliced
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 teaspoon smoked paprika
1 cup chicken stock or low-sodium broth
2 tablespoons white wine
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

Preheat the oven to 425°. In a large ovenproof nonstick 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. Stir in the flour and paprika and cook, stirring, for 1 minute. Add the stock and wine and cook, stirring, until blended. Add the milk and bring to a gentle boil. Stir in the chicken and peas and season with salt and pepper. Remove from the heat.

Arrange the bread over the chicken mixture, trimming it to fit snugly in a single layer. Brush the bread with the remaining 2 tablespoons of butter. Bake for about 20 minutes, until the filling is bubbling and the bread is golden. Serve right away.