Chicken Pot Pie Crumble
Try this Chicken Pot Pie Crumble recipe, or contribute your own.
Try this Chicken Pot Pie Crumble recipe, or contribute your own.
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 2 tsp baking powder
- 1 tsp dried thyme
- 4 tbsp butter
- 3/4 cup freshly grated parmesan cheese
- 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 onion, chopped (1 cup)
- 3-4 carrots, peeled & sliced (1 cup)
- 2-3 stalks celery chopped (1/2 cup but i used 1 cup)
- 1/3 up flour
- 3/4 cup frozen peas (i used 1 cup b/c i like vegetables)
- 1/8 sp cayenne pepper
- 6 tbsp butter cut into 1/2-inch cubes & chilled
- 1 cup heavy cream (or milk is just fine i use skim)
- Carbohydrate 34.6948178267513 g
- Cholesterol 36.4243055654484 mg
- Fat 13.7631605815821 g
- Fiber 1.18868858967775 g
- Protein 11.221526874204 g
- Saturated Fat 8.06111876321035 g
- Serving Size 1 1 -8 (245g)
- Sodium 819.469316892479 mg
- Sugar 33.5061292370735 g
- Trans Fat 1.07070668854388 g
- Calories 310 calories
Step-by-step
- 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 the crockpot on 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.
- 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.)
- 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.
- 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.
- 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 ½ tsp salt & ½ tsp pepper.
- Remove from the heat & stir in the chicken, vegetables, & peas into the sauce.
- Pour the mixture into a greased 9x13 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.
My Take on Chicken Pot Pie Crumble: A Busy Mom's Best Friend
Life as a working mom is a whirlwind. Between school runs, work deadlines, and keeping the family fed, finding time for elaborate cooking is often a luxury I can't afford. That's why I've become a champion of quick, delicious meals that don't sacrifice flavor or nutrition. This Chicken Pot Pie Crumble recipe is my absolute go-to for a satisfying and comforting dinner that's surprisingly easy to whip up, even on the busiest of weeknights. The beauty of this dish lies in its adaptability. You can easily adjust the ingredients to match what you have on hand, making it a perfect solution for using up leftover chicken or vegetables. Plus, the crumble topping adds a delightful textural contrast to the creamy, savory filling, creating a truly irresistible culinary experience.
I often make a double batch on the weekend, portion it out into individual containers, and freeze it for those particularly chaotic mid-week evenings. This allows me to enjoy a homemade, comforting meal without the stress of last-minute preparation. The versatility of this dish extends beyond just weeknight dinners. It’s also perfect for potlucks, family gatherings, or even a cozy night in with a good book. The flavors are rich and comforting, making it a crowd-pleaser for all ages. The combination of tender chicken, hearty vegetables, and a golden, buttery crumble topping creates a satisfying meal that's both delicious and filling. I encourage you to make it your own by experimenting with different vegetables or herbs. Add some mushrooms for earthiness, swap out the peas for corn or green beans, or sprinkle in some fresh herbs for an extra burst of flavor.
Ingredient Notes: The beauty of this recipe lies in its flexibility. Feel free to adjust the amount of vegetables based on your preference. I often add extra carrots or use a mix of different vegetables depending on what's in season. For the chicken, I prefer using boneless, skinless breasts for ease of preparation, but you can certainly use leftover rotisserie chicken to save even more time. Don't hesitate to experiment with different cheeses in the crumble topping. A sharp cheddar or Gruyere would also be delicious substitutions. And if you're watching your calories, you can easily use low-fat milk or cream instead of heavy cream without significantly affecting the taste.
Tips and Tricks for Success: To ensure a perfectly golden brown crumble topping, make sure your butter is well-chilled before adding it to the flour mixture. This helps create a flaky texture that will crisp up beautifully in the oven. Don't overmix the crumble dough; a few lumps are perfectly fine. Overmixing can lead to a tough topping. For an even easier version, use store-bought pie crust or puff pastry as the topping. Simply cut it into squares and arrange them over the filling. The filling itself can be made ahead of time and stored in the refrigerator until ready to bake. This will save you time on busy weeknights.
This Chicken Pot Pie Crumble is more than just a recipe; it's a symbol of comfort, resourcefulness, and the love I put into feeding my family. It's a testament to the fact that delicious, home-cooked meals don't have to be time-consuming or complicated. With a little planning and a few simple techniques, even the busiest of moms can create culinary magic in the kitchen. So, go ahead and give this recipe a try. I guarantee it will quickly become a staple in your family's dinner rotation.
