Chicken Pot Pie Crumble

Chicken Pot Pie Crumble

Simply put by my husband, “This Chicken Pot Pie Crumble is by far the best chicken pot pie I have ever had!” I agree. The crumble topping is a nice change from using a pie crust. I got the idea from watching “America’s Test Kitchen” and adapted the recipe from there. The crumble topping is what makes it, but if you simply must have a pie crust, you can just use the filling recipe. What makes the filling recipe so good is that you don’t use any “cream of” soups.. In my opinion “cream of” soup ruins a good chicken pot pie!

Chicken Pot Pie Crumble

Chicken Pot Pie Crumble

Ingredients

  • 1 1/2 Lbs chicken
  • 3 cups chicken broth
  • 2 tablespoons vegetable oil
  • 1 onion , chopped fine (about 1 cup)
  • 3-4 carrots, peeled and sliced (about 1 cup)
  • 1/2 c. celery, chopped fine
  • salt and pepper (to taste)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 c. flour
  • 1 c. milk
  • 3/4 c. frozen peas
  • Crumble Topping:
  • 2 c. flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp cayenne pepper
  • 6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
  • 3/4 c. Parmesan cheese
  • 1 c. heavy cream

Instructions

    FOR THE CHICKEN:
  • Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes).
  • Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.
  • FOR THE TOPPING:
  • Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
  • Stir in Parmesan. Add cream and stir until just combined.
  • Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.
  • FOR THE FILLING:
  • Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper.
  • Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces.
  • Transfer cooked vegetables to bowl with chicken; set aside.
  • Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
  • Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste.
  • Remove from heat and stir chicken-vegetable mixture and peas into sauce.
  • Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above).
  • Scatter crumble topping evenly over filling.
  • Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!
http://www.favfamilyrecipes.com/2011/01/chicken-pot-pie-crumble.html

Comments

  1. This crumble topping sounds amazing! I wonder if it can be lightened a bit with whole milk or half & half instead of the cream? It wouldn't be as good, I know…but in the spirit of resolutions…
    In any case, it all sounds wonderful and perfect for these snowy days. And I am completely with on on not adding the "cream of" condensed soup!

  2. I am so happy to see this recipe! I shy away from chicken pot pie because I don't feel like making a pie crust. This is the answer to all my problems!

  3. I made it for dinner last night, super yummy. I couldn't agree with you more about the "cream of …" soup, it just ruins it. This is easy and tasty. Thank you.

    Maybe I missed it, but what temp. do you bake it at? I baked it at 350.

  4. Whoops! I forgot to put the oven temps on there! I will put them on right now. It is 450 for the crumble and 400 for the rest. Thanks for catching that!

  5. I found your blog about a week ago and cannot stop looking at it! Thanks for all the great recipes! I can't wait to get started cooking! Everything looks so good.

  6. I found your blog about a week ago and cannot stop looking at it! Thanks for all the great recipes! I can't wait to get started cooking! Everything looks so good.

  7. I just came across this blog and I LOVE it! The pictures are beautiful and we had the Chicken Crumble tonight! YUMM!!! Thanks!

  8. This looks AWESOME! Can't wait to make it tonight. Do you know if it would be fine to use salted butter instead of unsalted because I only have salted.
    Thanks so much
    -Mandy

  9. Amazing recipe, my family went bananas over it. I used salted butter and didn't have to add any salt at all, or pepper for that matter.

  10. Made it and loved it! Especially all the boys on my street that I feed. I love your blog and use your recipes all the time – keep them coming! It was pretty easy, I was expecting much worse for a pot pie, but that crumble was DELICIOUS!! Thanks again :)

  11. My family loves this recipe! We have tried other great ones from your blog, too, but this one is our favorite! It is now a staple in our regular dinner time rotation. Thank You! And you bet I'll be checking in for more scrumptious ideas.

  12. @Marci– Yes I did. If you look at my comments before the recipe I gave them the proper credit. I love that show!

    • I have never frozen it before. Probably just freeze before putting the crumble topping on. Thaw completely before putting it on and baking.

Trackbacks

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