SISTER SCHUBERT'S® CHICKEN POT PIE WITH BREAD TOPPING

Steps:

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