Chicken Potpie Casserole

December 2009
Chicken Potpie Casserole

by 3 people

add your rating

Add a comment

Every Day editor-in-chief Silvana Nardone crowns a chicken potpie casserole with a toasty roof.

Makes: 1 servings

  • Extra-virgin olive oil
  • Onion
  • Celery
  • Carrot
  • Sliced mushrooms
  • Flour
  • Heavy cream
  • Rotisserie chicken
  • Grated parmesan cheese
  • Parsley
  • Italian bread
  1. Heat olive oil in a large skillet, then add chopped onion, celery and carrot and cook until crisp-tender. Add mushrooms to soften, then stir in a little flour, water and cream until thickened. Then stir in shredded chicken, parmesan and parsley. Transfer the chicken to a baking dish and top it with bread slices, then brush the bread with olive oil, sprinkle parmesan and parsley on top and bake until toasted, about 15 minutes.