Chicken Pot Pie Crumble
User Reviews
5
9 reviews
Excellent
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Prep Time
25 mins
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Cook Time
5 hrs 40 mins
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Total Time
6 hrs 5 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Chicken Pot Pie Crumble
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This Chicken Pot Pie Crumble is a must try comfort food recipe! You get a creamy chicken and veggie pot pie filling that's finished with tender, easy to make, parmesan drop biscuits. Everyone loves this!
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Ingredients
- 20 oz chicken breast about 2 large, boneless skinless halves
- 1 chicken broth low-sodium, 14.5 oz can
- 1 Tbsp olive oil
- 1 cup carrot about 2 large carrots, peeled and diced
- 3/4 cup celery about 2 large stalks, diced
- 3/4 cup yellow onion about 1/2 medium onion, finely diced
- 2/3 cup peas frozen
- 3 Tbsp butter
- 1/3 cup all-purpose flour
- 3/4 cup milk
- 1 tsp lemon juice
- 1 1/2 tsp parsley dried
- 1/4 tsp thyme or rosemary
For the crumble:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor)
- 1/8 tsp cayenne pepper (optional)
- 1/4 cup butter , cold and diced into small cubes
- 2 oz Parmesan Cheese about 1/2 cup packed, finely shredded
- 3/4 cup + 2 Tbsp heavy cream
Instructions
- Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside.
- Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat).
To prepare crumble
- Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips, cut butter into mixture until mixture resembles coarse crumbs.
- Stir in Parmesan cheese. Pour in heavy cream and mix just until combine. Break and drop mixture into 1 - 2-inch pieces onto a Silpat lined baking dish. Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.
To prepare filling
- Heat olive oil over medium high heat. Once hot, add diced carrots, onion and celery. Saute vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes.
- Pour vegetables into a bowl and set aside. Reduce heat to medium, melt butter in saucepan (I like to brown it a bit for and extra layer of flavor), then add in flour and cook, stirring constantly for about 20 seconds (it will be very thick).
- While stirring, slowly add in milk followed by reserved chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. Bring mixture just to a boil, then slightly reduce heat and allow to cook about 1 minute longer until thickened, stirring constantly.
- Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat.
- Pour mixture into a 9-inch pie dish and sprinkle with baked crumble topping (mine fit perfectly in my pie dish but if yours is coming close to the top edge you may want to sit it on top of a cookie sheet to prevent spills in your oven).
- Bake in 400 degree oven until nicely golden about 12 - 14 minutes. Serve warm.
- Recipe Source: adapted slightly from Cook's Illustrated
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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