Sister Schubert's® Chicken Pot Pie with Bread Topping

Sister Schubert's® Chicken Pot Pie with Bread Topping

14

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

Ingredients

1 h 10 m {{adjustedServings}} servings 564 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 40.5g
  • 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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Directions

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  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

14
  1. 18 Ratings

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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...

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.

YUM! YUM! YUM! Double the recipe and still ended up with only one serving of leftovers. Will DEFINITELY makes again. Used half and half instead of heavy cream.