Chicken And Veggy Pot Pie
By: nna mcneese
Published: Monday, September 27, 2010 - 11:47am

Ingredients




Ingredients
For the filling:
5 tablespoons butter, divided
1 cup mix veg
8 ounces sliced mushrooms
1 1/2 cups chopped onions
1/2 cup flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon 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, cut on an angle, blanched
1 package (10 ounce) frozen peas, defrosted
1 cup green beans, cut into 1- inch pieces and blanched (optional)
For the topping:
12 Sister Schubert's Parker House Style Rolls, sliced into 3 sections
2 tablespoons butter, melted
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

Preparation

1 Directions 2 Preheat oven to 350 degrees F. Lightly mist a baking dish with non-stick vegetable oil spray. 3 Melt 1 tablespoon butter in a large skillet over medium high heat; add mushrooms and onions and saute until they are golden brown. Transfer to a plate. 4 In same skillet, melt remaining 4 tablespoons butter; . 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. 5 Fold  in chicken, carrots, peas, beans and mushrooms into sauce. Pour all into prepared baking dish. 6 Arrange strips of pie crust (rolled out thinley) on top of filling and brush with melted butter. 7 Bake 20 to 25 minutes or until filling is bubbling. If topping starts to brown too much, cover loosely with aluminum foil. 8 Nutritional Information 9 Amount Per Serving  Calories: 565 | Total Fat: 32.3g | Cholesterol: 138mg