Sister Schubert's® Chicken Pot Pie with Bread Topping

Sister Schubert's® Chicken Pot Pie with Bread Topping

13 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Recipe by  Sister Schubert's®

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F. Lightly mist a baking dish with non-stick vegetable oil spray.
  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.
  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.
  4. Fold in chicken, carrots, peas, beans and mushrooms into sauce. Pour all into prepared baking dish.
  5. Arrange sliced rolls on top of filling and brush with melted butter.
  6. Bake 20 to 25 minutes or until filling is bubbling. If topping starts to brown too much, cover loosely with aluminum foil.

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Reviews (13)

Rate This Recipe
Katie Compton
27

Katie Compton

with a few modifications this was a great meal. I felt it was a little heavy on the thyme i think a 1/4 tsp would have been just right. I added 1/4 tsp of marjoram (dried) and did a puff pastery crust, 400' oven for about 20mins. Will definetly make this again. Little idea, make the mix and put in a ziplock container or baggy and freeze it. have puff pastery on hand and when your ready, defrost it and assemble. Happy cooking!

LindaT
20

LindaT

This was really good. I did not have dijon mustard and used ground mustard instead and it was delish! It is rather time consuming and involved for a pot pie recipe but I think it's worth it.

cinderelly007
14

cinderelly007

Great recipe! We're snowed in, so I had to make do with what was on hand, but it still turned out delish! I used fresh mushrooms instead of canned, fat free half & half instead of cream, stone ground mustard instead of Dijon, and a 16 oz bag of frozen peas & carrots. Used my bread machine to make bread dough and dotted that evenly over the top. A deluxe homemade pot pie without the labor intense pie crust!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 564 cal
  • 28%
  • Fat
  • 32.3 g
  • 50%
  • Carbs
  • 40.5 g
  • 13%
  • Protein
  • 27.2 g
  • 54%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 1008 mg
  • 40%

Based on a 2,000 calorie diet

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