Chicken Pot Pie Crumble – My Favorite Pot Pie


You are looking at a must try comfort food meal. I was never a fan of chicken pot pie until a friend so kindly brought me this dish after I had my baby a few years ago. I’m fully in love with it! Rather then getting a surrounding of heavy pie crust you get a fluffy biscuit topping that will quickly have you loading your plate with a second round. In my opinion the topping is what makes this dish. It sets it apart from it’s competitors, being loaded with Parmesan cheese, plenty of heavy cream, some black pepper and cayenne pepper for a slight kick, and I also added a little garlic powder (because how can I resist?). Then to finish, it’s browned in the oven to beautifully golden perfection.

And the wonder doesn’t just end at the topping. That is just the beginning. It’s loaded with fresh, sauteed veggies, fall apart tender chicken which is all tossed in a creamy white sauce. This hearty dish would also be incredible made with leftover turkey from your upcoming Thanksgiving feast.
I love how this is your entire meal in one dish. The main course with the chicken, the side with its generous portion of veggies and a bread with that unbelievable topping. I love how the slightly tangy flavor from the Parmesan cheese will keep people wondering what delicious ingredient that incredible flavor is coming from.
This meal will remind you of what a classic, simple, just plain good meal is intended to be. Enjoy!


Chicken Pot Pie Crumble – My Favorite Pot Pie


  • 20 oz . boneless skinless chicken breast halves (about 2 large)
  • 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

For the 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 + 2 Tbsp heavy cream


  1. Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 - 6 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat).

To prepare crumble

  1. 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 lined baking dish. Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.

To prepare filling

  1. 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.
  2. Recipe Source: adapted slightly from Cook's Illustrated, and yes I omitted the tomato paste and soy sauce =)


  • Debs @ The Spanish Wok: Oh Yum, this sounds just my kinda food, thanks. October 30, 2012 at 1:51am Reply

  • Julie @ Table for Two: This looks like the most comforting and delicious meal!! I love that you made the topping into a crumble!! October 30, 2012 at 7:39am Reply

  • Chung-Ah | Damn Delicious: Yes, yes, and yes! Pot pie is my absolute favorite thing ever! And I love that you added a “crumble.” I totally need to try this, and then eat every single last bite out of the pie pan! October 30, 2012 at 11:15am Reply

  • Loretta E.: I don’t mind the crust on regular pot pie, but this looks equally awesome. Maybe even more so! I love the addition of cayenne… October 30, 2012 at 1:59pm Reply

  • Ashley @ Wishes & Dishes: I love pot pie! This looks amazing! October 30, 2012 at 7:34pm Reply

  • Polly Huang: Made this for dinner tonight. DELICIOUS! October 31, 2012 at 7:11pm Reply

    • Jaclyn: Glad you enjoyed it, thanks for your comment! November 3, 2012 at 9:18pm Reply

  • Becky {BeckyBakes}: This looks amazing! I can’t wait to try it..thanks! November 1, 2012 at 4:22pm Reply

  • Peter Block: I thought this looked so good and is so traditional that I featured it on my Friday Five Americana over @Feed Your Soul – November 2, 2012 at 6:59am Reply

  • angela @anotherbiteplease: I love love love chicken pot pie….I seriously could eat every night….and love trying new recipes. pinned so it goes on my meal plan! November 2, 2012 at 11:08am Reply

  • Anonymous: Mine is in the oven as I type…can’t wait! I have a question…I added a potato so it wouldn’t all fit in one pan. Can the rest be frozen in an individual serving dish?
    November 2, 2012 at 6:05pm Reply

    • Jaclyn: I’m sure you could freeze it, I might freeze the topping seperately though just so it doesn’t get soggy. I hope you love it! November 2, 2012 at 8:31pm Reply

  • Anonymous: I made this last night and it was so good! My husband said it was the best chicken pot pie he’s ever had. :) November 3, 2012 at 8:37pm Reply

    • Jaclyn: That’s great to hear, it’s definitely my favorite too =). Thanks so much for your comment! November 3, 2012 at 9:19pm Reply

  • Emma: found this on pinterest and just have to give it a try,I’m craving it!! but i don’t have a slow cooker, can i cook it slowly in my regular fan oven on a low heat?? November 9, 2012 at 5:06am Reply

    • Jaclyn: I think the directions of the original recipe just say to cook the chicken in the broth over the stove top until chicken is cooked through so I’d recommend doing it that way. I hope that helps and I hope you enjoy! November 10, 2012 at 12:44am Reply

  • Ryan Olsen: I started to pin my way through your blog :) WOW there are some jems here! November 12, 2012 at 3:48pm Reply

  • Anonymous: This was a FANTASTIC recipe, so thank you so much for sharing! I love that the focus of this dish is the creamy chicken and vegetables, not a piecrust or other carb-heavy exterior. I made this and it came out perfectly. Two things though:

    1) I used the 1/4 cup butter and still had a giant mound of flour, not crumb, and had to increase this measurement to 1/2 cup to get “course crumbs”.

    2) I’m amazed yours fit in a 9″ pie pan. I had to use two! I didn’t increase the recipe at all; maybe the aluminum grocery store pie pans are smaller? Who knows.

    At any rate, thanks for sharing a great recipe. Will be a staple at my house. =) November 17, 2012 at 9:43pm Reply

    • Jaclyn: You are welcome! Thanks for the comment =). My pie dish is probably is maybe a bit taller than the average but it just barely fit nearly to the brim. I think you are right though I’m quite certain the aluminum ones don’t fit quite as much. The additional butter also sounds delicious =). November 19, 2012 at 12:57pm Reply

  • Kenya G. Johnson: This looks delicious! Visiting from Bonbon Break. I’ve pinned your recipe. November 29, 2012 at 6:36am Reply

  • jenny: This looks so yummy! I want to make it for our guest on Sat. Just clarifying, do you use actual pie crust in the pie pan for the bottom, or just pour the mixture in, sans pie crust? November 29, 2012 at 9:10am Reply

    • Jaclyn: Jenny – yes you just pour it in without a pie crust on bottom, it does seem strange when your used to the regular chicken pot pie that has a crust on bottom and top =). I hope you and your guest enjoy! November 30, 2012 at 11:52am Reply

  • Karen B: Made this the other night with leftover turkey from Thanksgiving and it definitely beats out pot pie with the pie crust. Not as heavy as the original and just as flavorful. Thanks for my new “go to” recipe for pot pie!! December 1, 2012 at 7:51am Reply

  • hilljean: HOLY SMOKES that looks so yummy!! My little dude is severely allergic to dairy. What alternative do you think would work best to not screw up the flavor? December 1, 2012 at 3:18pm Reply

    • Jaclyn: Unfortunately I’m not too familiar with which products are best as dairy free substitutions, but what I would recommend as far as the milk goes is an unsweetened almond milk. For the butter you could replace it with vegetable shortening or a vegan margarine. For a non-dairy cream substitute I would use mimiccream. Hope that helps! December 1, 2012 at 10:32pm Reply

  • Anonymous: I made this today for my dad’s birthday party. Everyone loved it – including my mom who is extremely particular. Yum! December 2, 2012 at 4:52pm Reply

  • Anonymous: Yum! December 15, 2012 at 5:14pm Reply

  • Melange: One of my Favorites!! Easier to
    Make, too December 16, 2012 at 6:01am Reply

  • Brandy: This is incredible. I made mine GF. Love it, but it is a lot of work. December 21, 2012 at 7:38pm Reply

  • Deanne: This is absolutely wonderful!!! I made this for our Christmas Eve dinner and it is the best chicken pot pie I’ve ever had! Since we don’t have a slow cooker, I gently boiled the chicken with broth for 30 minutes and I made the “crumble” using our food processor (as I’ve never mastered cutting butter into flour with my fingers and get too frustrated with it). Hence, this recipe didn’t take long to make at all (and I made a double batch)! Thank you, Jaclyn, for making our Christmas Dinner so special! Merry Christmas and Happy New Year! :-) December 24, 2012 at 6:32pm Reply

    • Jaclyn: Deanne – You are so welcome! I’m so glad you loved this! Merry Christmas and Happy New Year to you too! Thanks so much for your comment! December 25, 2012 at 12:08pm Reply

  • mrsblocko: I made this and wrote about it here.

    So far I’ve made this dish twice. The first time I screwed it up by not reading the directions correctly. I forgot to bake the topping before putting it on the casserole. It was still pretty amazing without it being crispy. The second time I followed the directions and knocked the socks off my family’s tastebuds.

    Thanks so much for sharing the recipe. :) December 30, 2012 at 2:31pm Reply

    • Jaclyn: Your welcome! Thanks so much for your comment and blogging about this recipe! I’m glad you enjoyed it =). January 2, 2013 at 8:01pm Reply

  • Sherry: Do the veggies get tender in the short amount of time this cooks? January 7, 2013 at 4:15pm Reply

    • Jaclyn: Mostly you want to make sure the veggies are tender when sauteing because their tenderness doesn’t change a whole lot when baking. The first time I made it I didn’t saute them long enough and I had chewy/slightly crunchy vegetables so I adjusted the time of what the recipe stated for sauteing and sauteed them longer until they were nicely golden the next time around and soft. January 7, 2013 at 10:32pm Reply

  • Christy G.: I followed directions explicitly and I had a few problems with the end result. :-( My vegetables were too crunchy so next time, I’ll sauté longer. And it was very tasty but too dry!?! I felt like it wasn’t creamy enough at all. So I am not sure what I did wrong. Perhaps I had too much chicken and/or vegetables? But like I said, I followed it to the letter. My son even nibbled some of my cooked chicken so I don’t think I had too much! :-)

    Perhaps I am just slow in the kitchen, but the entire prep time took 1.5 hours! Perhaps too many interruptions by my 2 and 4 year old. Anyway, I just want to try it again and make sure it’s creamy…much more soupy! Any suggestions? Thanks! January 12, 2013 at 8:08pm Reply

    • Jaclyn: Christy – Do 1 1/2 or even double the bachamel sauce (butter, flour, milk). That should solve the issue of it being too dry. Thanks for the input! January 18, 2013 at 9:17pm Reply

  • Lynn Wood: This looks terrific and I can’t wait to give it a try tonight. Thanks so much for sharing!

    Lynn January 26, 2013 at 1:32pm Reply

  • Bethany: Really enjoyed this. I didn’t have peas, so I threw in some frozen broccoli, and used the remnants of a rotisserie chicken. Doubled the bechamel (I like mine saucy!). Loved the crunch of the topping. While the biscuits were baking, I sauteed the veggies. While the biscuits were cooling, I made the bechamel and poured it over the chicken and veggies. Everything into the pan, back in the oven… probably just over a half hour meal. January 28, 2013 at 3:02pm Reply

    • Jaclyn: Those additions sound delicious! I’ll have to try mine with more sauce next time too, thanks for your comment! January 30, 2013 at 1:13pm Reply

  • Angela @ Another Bite Please: jaclyn i had to report back that my family loved this! February 18, 2013 at 7:47pm Reply

    • Jaclyn: Angela – that is awesome! I’m so glad your family loved this – thanks so much for reporting back =)!! February 19, 2013 at 9:55am Reply

  • Leilani: AAAHHHHmazing!!! I added cream of mushroom soup to the filling after making the roux, gave it just a little more flavor. I also doubled the filling, but I also used quite a bit more veggies and it was just the right consistency! I didn’t use peas (I despise them) but added in a can of corn and can of green beans. I just boiled the chicken until it was cooked rather than stew it in the crockpot half the day. It did take a little over an hour, but I was also being very meticulous as to not mess anything up :) I did make these in those disposable individual cooking tins (mini meatloaf size) so everyone had a perfect portion, and I had plenty of leftovers to bring to the neighbors! This was a HUGE hit! Thank you so much!!! February 26, 2013 at 6:56pm Reply

    • Jaclyn: Leilani – I’m so glad you enjoyed this! Your additions sound delicious. I love your name by the way =), very beautiful name. Thanks so much for your comment! February 27, 2013 at 10:35am Reply

  • Laura: This pot pie is absolutely delicious! I made it for my husband and I for the first time a few weeks ago and we loved it! I’m making it again this weekend for a group that is coming over for dinner. Thanks for such a wonderful staple! March 1, 2013 at 10:12am Reply

    • Jaclyn: Laura – so glad to hear you’ve enjoyed and that this recipe has become a staple =). Thanks so much for your comment! March 1, 2013 at 9:39pm Reply

  • Amy of while wearing heels: I pinned this recipe and decided to give it a try (unlike some pins that never become a realty). I hoped it would be good but I had no idea how good it would be. As the crumble baked in the oven, my mouth watered at the unbelievable aroma that was coming out of the oven. This delicious recipe will now become a staple in our house now, too. Thank you so much for sharing it. A big yum and seal of approval. March 9, 2013 at 4:57pm Reply

    • Jaclyn: So glad you enjoyed this Amy! Thanks for returning to leave a comment!! March 10, 2013 at 8:17pm Reply

  • Melissa: Hi! Kind of a newbie here…does the chicken go in the crock pot thawed or still frozen? Thank you, can’t wait to make this! :) March 18, 2013 at 5:38pm Reply

    • Jaclyn: Melissa – I’ve done both (thawed or frozen) but if it’s frozen I usually cook it for about 7 hours. Hope you enjoy! March 18, 2013 at 6:58pm Reply

  • Melissa: Thank you so much! March 19, 2013 at 1:15pm Reply

    • Jaclyn: You’re welcome! March 19, 2013 at 3:42pm Reply

  • Weekly Menu Plan | The Dusty Road Blog: […] – Chicken Pot Pie Crumble from Cooking Classy with my Ranch Hand Biscuits and a tossed salad on the […] March 31, 2013 at 10:37pm Reply

  • Marisa R.: All I have to say is… this was simply amazing! My entire family loved it! April 11, 2013 at 7:29pm Reply

    • Jaclyn: That is great to hear Marisa, so glad your family loved this! Thanks for your comment! April 13, 2013 at 8:54pm Reply

  • Lani: Mine is in the oven and looks fantastic. I used vegetarian alternatives (and vegan substitutions in some cases) and still, it looks delectable. Can’t wait these last 4 minutes… April 23, 2013 at 6:21pm Reply

    • Jaclyn: That’s great you were able to make this into a vegetarian/vegan dish! I hope you love how it turned out! April 23, 2013 at 7:56pm Reply

  • Nicole: Could you just put the crumble on top with out cooking it first and then cook it all together? May 1, 2013 at 3:37pm Reply

    • Jaclyn: I like cooking it first because then it perfectly cooked without overcooking the filling and it’s not soggy or underbaked. May 1, 2013 at 6:27pm Reply

  • Molly Cour: Can’t wait to make this comfy dish! WHERE CAN i GET THE PIE PLATE? I need it for my collection! August 31, 2013 at 7:52am Reply

    • Jaclyn: I actually got it at Walmart, not normally where I get bakeware but I happened to be walking by and liked the color so I grabbed one. It’s been a great pie dish. September 1, 2013 at 5:11pm Reply

      • Molly Cour: THanks! I love good “finds” like that! September 19, 2013 at 2:43pm Reply

  • Val: I thought this recipe was pretty simple to make and it came out really beautiful which is always a plus. But it seriously lacked on salt and seasoning in the filling and with the chicken. I was disappointed with that. Next time I will add a little salt and pepper to the chicken in the crock pot and probably a little more to the sauce before I put the pie all together. I do think this recipe is a keeper though. October 1, 2013 at 1:34pm Reply

  • Cortney: Has anyone tried freezing this? Obviously the crumble would have to be made day-of, but I’m just curious! Thanks in advance! :-) October 29, 2013 at 5:35pm Reply

  • Paula: Do you think you could use rotisserie chicken? November 14, 2013 at 10:32am Reply

    • Jaclyn: Yes I think that would work just fine. November 14, 2013 at 11:11am Reply

  • Sue Ellyn: I am desperate to try this recipe! BUT due to nursing I am currently Dairy Free. I know I can use my Earth Balance and Almond Milk for the butter and milk. But I’m stumped on what to use as substitute for the heavy cream. Any suggestions? Is it absolutely necessary? January 5, 2014 at 11:24am Reply

    • Jaclyn: I would replace some of the cream with both more almond milk and earth balance so you can still get close to the same amount of fat for a nice, moist biscuit. I’ve also heard there is almond cream that can be substituted in place of cream but I’m yet able to find it – but maybe you can. January 12, 2014 at 9:21pm Reply

  • Junie6: What happens if I don’t have a silimat to cook crumble? Making it today
    Thanks January 22, 2014 at 11:28am Reply

    • Jaclyn: I’d recommend using parchment paper and if you don’t have any of that I’d just grease the baking sheet. I hope you love this! January 22, 2014 at 11:44am Reply

  • alana: Hey Jaclyn thanks for all ur awesome recipes!!! :) 1 Q, Is a slow cooker same as pressure cooker? thanks! February 5, 2014 at 8:02am Reply

    • Jaclyn: No, pressure cookers are the kind that speed cook food by sealing in air and steam, they’re usually more expensive and they cook food much faster than a slow cooker. Slow cookers on the other hand are basically just an electric pot that slowly simmer foods for a longer period of time at a low temperature, hence it’s name I’m guessing :). I’m so glad you’ve loved my recipes Alana! February 6, 2014 at 10:46pm Reply

  • melody: I made this recipe tonight and it was delish. I wouldn’t change a thing. In fact, I will probably use the crumble portion of the recipe for some biscuits. They are good enough to stand alone. February 13, 2014 at 8:35pm Reply

    • Jaclyn: I’m so glad you liked this recipe Melody! Thanks for your comment! February 13, 2014 at 10:02pm Reply

  • Salsera77: Absolutely delicious, another dish tried from your site and it gets 5 stars. In the meantime I’ve also tried the skillet lasagna and lemon pie bars…and both a total success!!! May 20, 2014 at 7:28am Reply

    • Jaclyn: Thanks so much for your review! I’m so glad you’ve enjoyed the recipes! June 4, 2014 at 9:17am Reply

  • Sue: Am in my late 60’s and didn’t like making pot pie as I could never get bottoms of crust not to be soggy. Never occurred to use only topping and pre-bake in crumbles. Brilliant! I always add a small amt of nutmeg to white sauce as my grandmother taught me and it works well with any vegetable and meat dishes. Thanks for teaching an old dog a new trick. First time ever to send a comment anywhere. God Bless You! March 23, 2015 at 7:55am Reply

    • Jaclyn: Thanks so much for leaving a comment Sue and thanks for the tip :)! I couldn’t agree more about the soggy pie crust. March 23, 2015 at 7:56pm Reply

  • Melissa: This is my go-to pot pie recipe! I have sent so many people the link to this recipe after trying it. If you don’t want to hand blend the butter for the crumble topping, I find one of those handheld pastry blenders works quite well. Also, parchment paper works perfectly when you don’t have a fancy baking mat. April 13, 2015 at 5:09pm Reply

  • Liz: I’ve lost count of how many times I have made this now. For some reason my husband doesn’t care for pot pies usually, but this he likes, much to my pot pie loving relief! I’ve also used left over cheddar bay biscuits or tubes of crescent rolls for the topping. July 15, 2015 at 5:31pm Reply

  • Emily: Jaclyn,
    I am planning to make this tonight and in reviewing the recipe, it states to add reserve chicken broth to the filling mixture, but I’m not sure how much that is? Is it all the broth that gets strained from the crock pot?
    Thanks for clarifying for me!
    Emily October 19, 2015 at 8:42am Reply

    • Jaclyn: Yes it’s all the strained broth from the slow cooker, sorry for the confusion! October 19, 2015 at 10:57pm Reply

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