Sister Schuberts Chicken Pot Pie With Bread Topping Recipes
SISTER SCHUBERT'S® CHICKEN POT PIE WITH BREAD TOPPING
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
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
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
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
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
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
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
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
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
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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