Sister Schubert's® Chicken Pot Pie with Bread Topping

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

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.
Sister Schubert's® Chicken Pot Pie with Bread Topping
Sister Schubert's® Chicken Pot Pie with Bread Topping

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

Categories

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