The Humpherys Family

Chicken Pot Pie Crumble

Recipe Added:  11/25/2011
3 chicken breasts
2 cups chicken broth
1 Tbsp olive oil
1 onion, chopped fine
3-4 carrots, peeled and sliced
2-3 stalks celery, chopped
½ tsp salt
½ tsp pepper
4 Tbsp butter
½ cup flour
1 cup milk
3/4 cup frozen peas
 Crumble Topping:
2 cups flour
2 tsp baking powder
3/4 tsp salt
½ tsp pepper
1/8 tsp cayenne pepper
6 Tbsp butter, cubed, chilled
3/4 cup grated Parmesan cheese
1 cup heavy cream
To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve.

Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using a pastry cutter, blend the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and 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, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.

Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 tsp salt and 1/2 tsp pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.

Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9x13 pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
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