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Ingredients

• 4 tablespoons  unsalted butter, softened
• 1   onion, finely chopped
• 1/2 pound  shiitake mushrooms, stemmed, caps thinly sliced
• 2   carrots, thinly sliced
•   Salt and freshly ground pepper
• 3 tablespoons  all-purpose flour
• 1 teaspoon  sweet paprika
• 1 cup  chicken stock or low-sodium broth
• 2 tablespoons  Madeira
• 2 cups  whole milk
• 3 cups  shredded chicken, from a rotisserie chicken
• 1/2 cup  frozen baby peas
• 8   1-inch thick slices of bakery white country bread, crusts removed (about 1 pound)

Description

Grace Parisi Proves That Making Potpie Doesn't Have To Take A Long Time With This One-skillet Version, Prepared With Store-bought Rotisserie Chicken And -- Her Stroke Of Brilliance -- Buttered White Bread In Place Of The Usual Labor-intensive Puff Pas

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