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Chicken Pot Pie with Bread Topping


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

Ready in 70 minutes
Serves

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Ready In: 70 Minutes

Prep Time: 30 Minutes     Cook Time: 40 Minutes

Ingredients

For the filling:

For the topping:
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Directions

Preheat oven to 350°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 sauté 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.