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Sister Schubert's® Chicken Pot Pie with Bread Topping


"No need to mess with pesky piecrust in Sister's recipe for this classic dish."
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1 h 10 m servings 564 cals
Original recipe yields 8 servings


  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 1008 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 18
  1. 22 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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.

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.

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 g...

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.

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...

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 cru...

I love this recipe for utilizing so much of my "leftovers"!! I did not have Mushrooms [so I omitted them, besides, the boy hates them!] nor did I feel like running to the store for the bread top...

This was just what I was looking for. I had most of the ingredients and was looking for the perfect recipe. My whole family loved it! My kids even reheated it for a snack later on. The only ...