Sister Schuberts Chicken Pot Pie With Bread Topping Recipes

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.

Steps:

• Preheat the oven to 400 degrees.
• In a large pan heat your oil on medium-high heat.
• Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes.
• Season with salt and pepper to taste.
• Transfer cooked vegetables to a bowl with the chicken; set aside.
• Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute.
• Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.
• Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.
• Pour the filling into a 9 x 13 inch baking dish and bake for 18 minutes.
• Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits).
• Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly.
• Cool for 5 minutes before serving.

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.