Chicken Pot Pie Crumble

Chix Pot Pie Crumble2
Chicken & Sauce:
  • 1 1/2 lbs chicken (approx. 3 chicken breasts….I used 2)
  • 2 cups low-sodium chicken broth (1-14.5oz can Swanson’s)
  • 1 Tbsp olive oil
  • 1 onion, chopped (1 cup)
  • 3-4 carrots, peeled & sliced (1 cup)
  • 2-3 stalks celery, chopped (1/2 cup, but I used 1 cup)
  • 4 Tbsp butter
  • 1/2 cup flour
  • 1 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup frozen peas (I used 1 cup, b/c I like vegetables)
Crumble Topping:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp cayenne pepper
  • 6 Tbsp butter, cut into 1/2-inch cubes & chilled
  • 3/4 cup freshly grated parmesan cheese
  • 1 cup heavy cream (or milk is just fine, I use skim)
  1. Simmer chicken in broth in a large pot; cook till just done, about 10-12 minutes. (If you plan in advance you can slow cook in crockpot high for 3 hours or low for 5 hours.)  Transfer chicken to a medium bowl.  Pour broth through fine-mesh strainer into a liquid measuring cup & reserve.  Save empty pot for later.
  2. Preheat oven to 400*F.  In a large bowl, combine the flour, baking powder, salt, pepper, & cayenne.  Sprinkle the chilled butter pieces over the top of the flour.  Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. (I used my Ninja Kitchen System on the dough setting, but you can use a food processor too & pulse until desired texture.)
  3. Stir in Parmesan cheese.  Add the cream (or milk) & stir until just combined.  Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment/wax paper (I actually find it easiest to use scissors & cut off chunks.)  Bake the crumble topping until fragrant & starting to brown, about 15 minutes, tossing halfway through.  Set aside.
  4. For the filling, heat the olive oil in the now-empty pot over medium heat.  Add onion, carrots, celery, a little salt & pepper.  Cover & cook, stirring occasionally, until just tender, about 5 minutes.  While the vegetables are cooking, shred/cube the chicken into small bite-size pieces.  Transfer the cooked vegetables to the bowl with the chicken; set aside.
  5. Over medium heat melt butter in the empty pot.  Stir in the flour & cook for one minute, stirring constantly.  Slowly whisk in the reserved chicken broth & milk.  Bring to a simmer & stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom.  Add 1/2 tsp salt & 1/2 tsp pepper.  Remove from the heat & stir in the chicken, vegetables, & peas into the sauce.
  6. Pour the mixture into a greased 9×13 pan.  Scatter the crumble topping evenly over the filling.  Bake at 400*F until the topping is well browned, & filling is bubbling, about 15-20 minutes.  Let the casserole stand for 10 minutes before serving.
*Serves: 6-8
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