Sister Schubert's® Chicken Pot Pie With Bread Topping

Ingredients

• Servings: 8
• for the filling:
• 5 tablespoons butter, divided
• 8 ounces sliced mushrooms
• 1 cup chopped onions
• 1/2 cup flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped parsley
• 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 (optional)
• for the topping:
• 12 sister schubert's parker house style rolls, sliced into 3 sections
• 2 tablespoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f. lightly mist a baking dish with non-stick vegetable oil spray.
• 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.
• 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.
• fold in chicken, carrots, peas, beans and mushrooms into sauce. pour all into prepared baking dish.
• arrange sliced rolls on top of filling and brush with melted butter.
• bake 20 to 25 minutes or until filling is bubbling. if topping starts to brown too much, cover loosely with aluminum foil.