Recipes

[LoLa]

Chicken Pot Pie Crumble
(recipe adapted from: Cooks Illustrated)

This is honestly one of the BEST pot pies I've ever had. I was kinda 'over' the heavy, thick crust so when I came across this chicken pot pie crumble my faith was renewed..lol It's delicious!

Ingredients:
1 rotisserie chicken - skin removed and meat diced
1 (14.5 oz) can low-sodium chicken broth
1 Tbsp olive oil
1 cup peeled and diced carrots (about 2 large carrots)
3/4 cup diced celery (about 2 large stalks)
3/4 cup finely diced yellow onion (about 1/2 medium onion)
2/3 cup frozen peas
3 Tbsp butter
1/3 cup all-purpose flour
3/4 cup milk
1 tsp lemon juice
1 1/2 tsp dried parsley
1/4 tsp dried thyme or rosemary

Crumble
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
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. finely shredded Parmesan cheese (about 1/2 cup packed)
3/4 cup milk
2 Tbsp heavy cream

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 or parchment- lined baking sheet. 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.

[LooPY]

!!!! That's all I have to say about chicken pot pie crumble!!

(Thanx LoLa!)

[LoLa]

LoL... You're VERY welcome, LoopyLoo!

[DiAnne]

Sounds great. I am going to do this as individual casseroles.

[Snicks1]

This does sound good. Will be trying it soon. Thanks.

[lovesrecess]

so what do you do with the crumble after you set it aside?

[LoLa]

DiAnne... That's a great idea!!

Snickster.... You're welcome!

Upsidedown.... Here ya go----> 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.

[tiamaria]

LOLA!!!! Stop it!!!!!

As I was clicking on this I was thinking...please don't have a picture, please don't have a picture.......now I want some!!!!

Just the name alone sounds delicious. I just HAVE to try this.

[walker]

Love Chicken Pot Pie and this is a great variation/update to a comfort food...thanks...will really look forward to trying it.....thanks, LoLa!

[BeckiWV]

Oh my this looks good.