Sister Schubert's® Chicken Pot Pie with Bread Topping

No need to mess with pesky piecrust in Sister's recipe for this classic dish.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 565 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup heavy cream
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped parsley
• ½ teaspoon dried thyme
• 2 cups chicken broth
• 1 cup chopped onions
• 5 tablespoons butter, divided
• 1 tablespoon Dijon mustard
• ½ cup flour
• 8 ounces sliced mushrooms
• 4 cups chopped roasted chicken
• 2 cups carrots, cut on an angle, blanched
• 1 (10 ounce) package frozen peas, defrosted
• 1 cup green beans, cut into 1-inch pieces and blanched

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Lightly mist a baking dish with non-stick vegetable oil spray.

Step 2

Melt 1 tablespoon butter in a large skillet over medium high heat; add mushrooms and saute until they are golden brown. Transfer to a plate.

Step 3

In same skillet, melt remaining 4 tablespoons butter; add onions and cook until they are soft and golden brown. Add flour and stir for 1 minute; pour in chicken broth and heavy cream and whisk until sauce is smooth. Mix in mustard, salt, pepper, thyme and parsley. Pour sauce into large mixing bowl.

Step 4

Fold in chicken, carrots, peas, beans and mushrooms into sauce. Pour all into prepared baking dish.

Step 5

Arrange sliced rolls on top of filling and brush with melted butter.

Step 6

Bake 20 to 25 minutes or until filling is bubbling. If topping starts to brown too much, cover loosely with aluminum foil.