Sister Schubert's® Chicken Pot Pie with Bread Topping

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter melted
• 2 cups carrots 
• 2 cups chicken broth 
• 1 tablespoon dijon mustard 
• 0.5 teaspoon thyme leaves dried
• 0.5 cup flour 
• 1 cup green beans cut into 1-inch pieces and blanched
• 1 cup heavy cream 
• 8 ounces mushrooms sliced
• 1 cup onions chopped
• 2 tablespoons parsley chopped
• 10 ounce peas frozen
• 4 cups roasted chicken chopped
• 1 teaspoon salt 
• 12  sister schubert's parker rolls house style sliced into 3 sections

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• baking pan
• aluminum foil

Directions

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.
3. Transfer to a plate.
4. In same skillet, melt remaining 4 tablespoons butter; add onions and cook until they are soft and golden brown.
5. Add flour and stir for 1 minute; pour in chicken broth and heavy cream and whisk until sauce is smooth.
6. Mix in mustard, salt, pepper, thyme and parsley.
7. Pour sauce into large mixing bowl.
8. Fold in chicken, carrots, peas, beans and mushrooms into sauce.
9. Pour all into prepared baking dish.
10. Arrange sliced rolls on top of filling and brush with melted butter.
11. Bake 20 to 25 minutes or until filling is bubbling. If topping starts to brown too much, cover loosely with aluminum foil.