Chicken Pot Pie Crumble – My Favorite Pot Pie

10.29.2012

This Chicken Pot Pie Crumble is a must try comfort food recipe! You get a creamy chicken and veggie pot pie filling that’s finished with tender, easy to make, parmesan drop biscuits. Everyone loves this!

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 dish will remind you of what a classic, simple, just plain good dinner is intended to be. Enjoy!

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

Chicken Pot Pie Crumble – My Favorite Pot Pie

5 from 2 votes

This Chicken Pot Pie Crumble is a must try comfort food recipe! You get a creamy chicken and veggie pot pie filling that's finished with tender, easy to make, parmesan drop biscuits. Everyone loves this!

Servings: 6
Prep Time 25 minutes
Cook Time 5 hours 40 minutes
Total Time 6 hours 5 minutes

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 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. 

  2. 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. 
  2. 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. 
  2. 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). 
  3. 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. 
  4. Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. 
  5. 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). 
  6. Bake in 400 degree oven until nicely golden about 12 - 14 minutes. Serve warm.
  7. Recipe Source: adapted slightly from Cook's Illustrated
Course: Main Course
Cuisine: American
Keyword: Chicken Pot Pie Crumble
Author: Jaclyn

86 comments

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d