Sister Schuberts Chicken Pot Pie With Bread Topping Recipes

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SISTER SCHUBERT'S® CHICKEN POT PIE WITH BREAD TOPPING



Sister Schubert's® Chicken Pot Pie with Bread Topping image

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

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 1h10m

Yield 8

Number Of Ingredients 17

5 tablespoons butter, divided
8 ounces sliced mushrooms
1 cup chopped onions
½ cup flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ 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
12 roll (1 oz)s Sister Schubert's Parker House Style Rolls, sliced into 3 sections
2 tablespoons butter, melted

Steps:

  • 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.

Nutrition Facts : Calories 564.5 calories, Carbohydrate 40.5 g, Cholesterol 138.3 mg, Fat 32.3 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.8 g, Sodium 1008.1 mg, Sugar 5.3 g

SISTER SCHUBERT'S® CHICKEN POT PIE WITH BREAD TOPPING



Sister Schubert's® Chicken Pot Pie with Bread Topping image

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

Provided by Marzetti

Categories     Marzetti®

Time 1h10m

Yield 8

Number Of Ingredients 17

5 tablespoons butter, divided
8 ounces sliced mushrooms
1 cup chopped onions
½ cup flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ 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
12 roll (1 oz)s Sister Schubert's Parker House Style Rolls, sliced into 3 sections
2 tablespoons butter, melted

Steps:

  • 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.

Nutrition Facts : Calories 564.5 calories, Carbohydrate 40.5 g, Cholesterol 138.3 mg, Fat 32.3 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.8 g, Sodium 1008.1 mg, Sugar 5.3 g

SISTER SCHUBERT'S® CHICKEN POT PIE WITH BREAD TOPPING



Sister Schubert's® Chicken Pot Pie with Bread Topping image

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

Provided by Marzetti

Categories     Marzetti®

Time 1h10m

Yield 8

Number Of Ingredients 17

5 tablespoons butter, divided
8 ounces sliced mushrooms
1 cup chopped onions
½ cup flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ 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
12 roll (1 oz)s Sister Schubert's Parker House Style Rolls, sliced into 3 sections
2 tablespoons butter, melted

Steps:

  • 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.

Nutrition Facts : Calories 564.5 calories, Carbohydrate 40.5 g, Cholesterol 138.3 mg, Fat 32.3 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.8 g, Sodium 1008.1 mg, Sugar 5.3 g

SISTER SCHUBERT'S® CHICKEN POT PIE WITH BREAD TOPPING



Sister Schubert's® Chicken Pot Pie with Bread Topping image

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

Provided by Marzetti

Categories     Marzetti®

Time 1h10m

Yield 8

Number Of Ingredients 17

5 tablespoons butter, divided
8 ounces sliced mushrooms
1 cup chopped onions
½ cup flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ 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
12 roll (1 oz)s Sister Schubert's Parker House Style Rolls, sliced into 3 sections
2 tablespoons butter, melted

Steps:

  • 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.

Nutrition Facts : Calories 564.5 calories, Carbohydrate 40.5 g, Cholesterol 138.3 mg, Fat 32.3 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.8 g, Sodium 1008.1 mg, Sugar 5.3 g

SISTER SCHUBERT'S® CHICKEN POT PIE WITH BREAD TOPPING



Sister Schubert's® Chicken Pot Pie with Bread Topping image

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

Provided by Marzetti

Categories     Marzetti®

Time 1h10m

Yield 8

Number Of Ingredients 17

5 tablespoons butter, divided
8 ounces sliced mushrooms
1 cup chopped onions
½ cup flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ 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
12 roll (1 oz)s Sister Schubert's Parker House Style Rolls, sliced into 3 sections
2 tablespoons butter, melted

Steps:

  • 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.

Nutrition Facts : Calories 564.5 calories, Carbohydrate 40.5 g, Cholesterol 138.3 mg, Fat 32.3 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.8 g, Sodium 1008.1 mg, Sugar 5.3 g

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