Skillet Chicken Pot Pie

Prep time: 15 min
Total time: 45 min
Serves: 4
1/4 cup
butter, divided
60 mL
1/2 lb
cremini mushrooms, quartered
250 g
1 pkg
mirepoix mix*
250 g
2 cloves
garlic, minced
2 tsp
finely chopped fresh rosemary
10 mL
2 tbsp
all-purpose flour
30 mL
2 1/2 cups
reduced-sodium chicken broth
625 mL
2 cups
chopped cooked chicken
500 mL
3/4 cup
quick rolled oats
175 mL
1/3 cup
grated Parmesan cheese
75 mL
Per serving (1/4 of the recipe):
calories
370
fat
17 g
saturated fat
9 g
carbs
22 g
sugar
4 g
protein
31 g
cholestrol
90 mg
fibre
3 g
sodium
710 mg

Directions

  1. Melt 2 tbsp butter in a 12-in. (30-cm) skillet set over medium-high heat. Saute mushrooms with mirepoix mix, garlic and rosemary 10 min. or until vegetables start to soften.

  2. Sprinkle flour over top. Cook, stirring 2 min. Gradually stir in broth. Bring to a boil. Stir in chicken. Reduce heat to low. Simmer 20 min. or until sauce has thickened and vegetables are tender.

  3. To make crumble topping, melt remaining 2 tbsp butter and combine with oats in medium bowl. Stir in cheese. Sprinkle on top of chicken mixture in skillet. Place under broiler for 3 to 4 min., or until topping is golden.