Chicken Pot Pie with Bread Topping

Step 1

Preheat the oven to 350°F.

Step 2

In a large skillet, melt 4 tablespoons of butter over medium heat. Add the onion and cook until soft and golden brown, about 5–7 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and heavy cream until the sauce is smooth and thickened. Stir in the Dijon mustard, salt, pepper, thyme, and parsley. Fold in the chicken, carrots, and peas until evenly coated, then remove from heat.

Step 3

In a large bowl, combine 2 1/2 cups of crumbled, lightly toasted Martin’s Potato Bread with 2 tablespoons melted butter and toss to coat. Divide the mixture between two 9-inch pie pans, pressing firmly into the bottom and up the sides to form the crust. Bake for 10 minutes, or until the crusts are set and lightly toasted.

Step 4

Next, divide the filling evenly between the two prepared pie crusts, spreading it into an even layer.

Step 5

Choose your topping:

• Option 1: Bread Crumbs – In a medium bowl, toss 2 1/2 cups lightly toasted Martin’s Potato Breadcrumbs with 2 tablespoons of melted butter, then sprinkle evenly over the filling for each pie.
• Option 2: Bread Design – Cut the crusts off slices of Martin’s Potato Bread, flatten slices with a rolling pin, cut into quarters, and arrange pieces in a decorative pattern over the filling; brush the slices of bread evenly with 2 tablespoons melted butter.
• Option 3: Croutons – Toss the sliced bread cubes with 2 tablespoons of melted butter, then arrange in an even layer over the filling.

Step 6

Bake at 350°F for 15–20 minutes, or until the bread topping is toasted and golden brown. Once the bread topping is toasted, cover the pies loosely with aluminum foil to prevent burning. Continue baking until the filling is heated through and bubbly around the edges. Let stand a few minutes before slicing and serving.