Sister Schubert's® Chicken Pot Pie with Bread Topping Recipe -
Sister Schubert's(R) Chicken Pot Pie with Bread Topping Recipe

Sister Schubert's® Chicken Pot Pie with Bread Topping

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F. Lightly mist a baking dish with non-stick vegetable oil spray.
  2. 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.
  3. 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.
  4. Fold in chicken, carrots, peas, beans and mushrooms into sauce. Pour all into prepared baking dish.
  5. Arrange sliced rolls on top of filling and brush with melted butter.
  6. Bake 20 to 25 minutes or until filling is bubbling. If topping starts to brown too much, cover loosely with aluminum foil.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2010

with a few modifications this was a great meal. I felt it was a little heavy on the thyme i think a 1/4 tsp would have been just right. I added 1/4 tsp of marjoram (dried) and did a puff pastery crust, 400' oven for about 20mins. Will definetly make this again. Little idea, make the mix and put in a ziplock container or baggy and freeze it. have puff pastery on hand and when your ready, defrost it and assemble. Happy cooking!

Most Helpful Critical Review
Dec 01, 2010

I followed the directions and this recipe did not turn out! And it tasted awful! I will never make this again.


19 Ratings

Sep 29, 2010

This was really good. I did not have dijon mustard and used ground mustard instead and it was delish! It is rather time consuming and involved for a pot pie recipe but I think it's worth it.

Dec 07, 2010

YUM! YUM! YUM! Double the recipe and still ended up with only one serving of leftovers. Will DEFINITELY makes again. Used half and half instead of heavy cream.

Dec 02, 2010

Great recipe! We're snowed in, so I had to make do with what was on hand, but it still turned out delish! I used fresh mushrooms instead of canned, fat free half & half instead of cream, stone ground mustard instead of Dijon, and a 16 oz bag of frozen peas & carrots. Used my bread machine to make bread dough and dotted that evenly over the top. A deluxe homemade pot pie without the labor intense pie crust!

Dec 20, 2010

My husband really enjoyed it. He loves Chicken Pot Pie. I have never had it before therefore I am still not sure if I like it or not.

Dec 13, 2010

This was very good and easy to make. The only thing I didn't like was that the topping is so crusty, but my husband loved it this way. I will definitely make this again. Saved time and used a baked chicken from the grocery store.

Jan 14, 2011

Tastes great, easy to make, smells mouth watering when cooking. BIG hit with family. 1 drawback - rolls on top as a crust tasted more like croutons. Would recommend using a ready-made pie crust to place on top or making one.


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  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 32.3 g
  • 50%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 1008 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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