Name: These Chicken Pot Pie “Soupy Toasts” Are Pure Winter Comfort Food
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 1 large loaf Italian bread, cut into 10 slices, 1/2 to 1-inch thick3/4 cup olive oil, divided; 3/4 cup olive oil, divided; 1 medium yellow onion, finely diced; 2 small boneless, skinless chicken breasts, diced into 1/4-inch chunks (1 pound total); 1/2 teaspoon celery salt or kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper, plus more to taste; 1 (12-ounce) bag frozen peas and carrots; 2 (0.87-ounce) chicken gravy packets; 1/4 cup water, plus more as needed; 10 deli slices cheddar cheese

1 Line a large baking sheet with aluminum foil.

2 Brush 1 tablespoon of the olive oil evenly and generously onto each slice of bread, covering both sides (10 tablespoons total). Lay the slices in a single layer on the prepared baking sheet. Bake the bread until golden brown on one side, 7 to 10 minutes. Flip the slices and continue to bake until golden brown on the second side, 3 to 5 minutes. The bread should be crispy and toasted but not overly browned. Remove from the oven and leave the toasts on the pan to cool. (Don't turn off the oven.)

3 While the toast bakes, in a 2-quart saucepan, heat the remaining 2 tablespoons of the olive oil over medium heat, then add the onions. Cook, stirring occasionally, until the onions begin to turn translucent and soft, about 3 minutes. Add the chicken, celery salt or kosher salt, and pepper, and cook, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes. Add the peas and carrots and cook until warmed through, about 5 minutes more.

4 Stir the gravy packets into the chicken mixture. Gradually add the water, stirring constantly until the gravy powder is fully incorporated. Cook, stirring often, until the mixture is thickened, about 3 minutes. If the pan looks dry, add a few more tablespoons of water as needed. Remove the pan from the heat. Taste and season with more salt and pepper as needed.

5 Portion the chicken and vegetable mixture evenly over each piece of toast, about 1/3 cup per slice. Top each with a slice of cheddar.

6 Set the oven to broil. Return the toasts on the baking sheet to the oven and broil until the cheese is melty, browned and bubbling, 3 to 5 minutes. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in an oven set to 350°F for 7 to 10 minutes. Toasts can be frozen for up to 1 month. Love the recipe? Leave us stars and a comment below!