Chicken Pot Pie with Bread Topping | Easy Home Meals

Ingredients

• 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
• 12 Sister Schubert’s® Parker House Style Rolls, sliced into three sections
• 2 tablespoons butter, melted
• 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.