All Recipes

Chicken Pot Pie with Bread Topping

Potato Bread
Made With
Potato Bread

Ingredients


For The Filling:

5 Tablespoons Butter, divided

8 Ounces Sliced Mushrooms

1 Cup Chopped Onions

1/2 Cup Flour

2 Cups Chicken Broth

1 Cup Heavy Cream

1 Tablespoon Dijon Mustard

1 Teaspoon Salt

1/2 Teaspoon Freshly Ground Black Pepper

1/2 Teaspoon Dried Thyme

2 Tablespoons Chopped Parsley

4 Cups Chopped Roasted Chicken

2 Cups Carrots, blanched

1 10-Ounce Package Frozen Peas, defrosted

1 Cup Green Beans, cut into 1-inch pieces and blanched, optional

For The Topping:

6 Slices Martin’s Potato Bread, sliced into cubes

2 Tablespoons Butter, melted


Directions


Step 1

Preheat oven to 350 degrees F. Lightly mist a baking dish with non-stick vegetable oil spray.

Step 2

Melt 1 tablespoon butter in a large skillet over medium high heat; add mushrooms and sauté until they are golden brown. Transfer to a plate.

Step 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.

Step 4

Fold in chicken, carrots, peas, beans and mushrooms into sauce. Pour all into prepared baking dish.

Step 5

Arrange bread cubes on top of filling and brush with melted butter.

Step 6

Bake 20 to 25 minutes or until filling is bubbling. If topping starts to brown too much, cover loosely with aluminum foil.


MAKE-AHEAD TIP:

Prepare as directed (through step 5). Then cover with plastic wrap and freeze for up to 1 month. When ready to serve, thaw overnight and bake as directed.