Chicken Pot Pie Crumble – My Favorite Pot Pie

10.29.2012

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!

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Chicken Pot Pie Crumble – My Favorite Pot Pie

5 from 2 votes

Ingredients

  • 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

Instructions

  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 =)

86 comments

  • Polly: Love this Dish! I usually make a dish before I make any changes but seeing as I have a husband who does not think chicken is cooked unless he sees some browning I cut the chicken breasts in cubes and brown the cubes in a skillet instead of cooking in a slow cooker. I then sauted the onion until translucent. then made the sauce as directed. I used boxed chicken broth. I also used a frozen peas and carrots as this is my go to for this type of dish! I did put it in a 2 quart casserole and then put the crumble on top and baked. It was a hit with my guy!!! Just the comfort food I was looking for between Christmas and New Years. I am eating the small bit I had left for lunch today. Yummy
    I’m going to try your cauliflower and chicken rice next January 3, 2018 at 2:09pm Reply

    • Jaclyn: Yum! Let me know how you like the cauliflower and chicken rice! January 4, 2018 at 1:07pm Reply

  • Sue: Sounds so good. Would like to make ahead for holidays. Do you suggest freezing biscuit mixture separately before or after cooking the mixture. November 5, 2017 at 6:01am Reply

  • Carol: I made this last night and used all ingredients exactly as written, but oven roasted the chicken breasts Ina Garten style. I also added the juices from the chicken as part of the chicken broth. I don’t post comments often but HOLY COW this dish was tremendous!!!! We could have eaten the crumble by itself! The crumble would make a great biscuit for another day. Everything so flavorful! October 26, 2017 at 6:04am Reply

    • Jaclyn: So glad you liked it Carol! Thanks for the great review! October 27, 2017 at 2:02pm 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

  • 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

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