Name: Chicken Pot Pie Crumble Recipe
Prep time: 25 min
Cook time: 5 h 40 min
Total time: 6 h 5 min
Yield: 6
Cuisine: American
Ingredients: 20 oz boneless skinless chicken breast; 14½ oz low-sodium chicken broth; 1 tbsp olive oil; 1 cup carrots; ¾ cup celery; ¾ cup yellow onion; ⅔ cup frozen peas; 3 tbsp butter; ⅓ cup all-purpose flour; ¾ cup milk; 1 tsp lemon juice; 1½ tsp dried parsley; ¼ tsp dried thyme; For the crumble:; 1½ cups all-purpose flour; 1½ tsp baking powder; ½ tsp salt; ¼ tsp freshly ground black pepper; ¼ tsp garlic powder; ⅛ tsp Cayenne pepper; ¼ cup butter; 2 oz parmesan cheese; ¾ cup heavy cream

How To Make Chicken Pot Pie Crumble

This chicken pot pie is nicely cooked in a slow cooker then topped with crumbles and tossed with flavorful fillings then baked until golden.

Preparation: 25 minutes

Cooking: 5 hours 40 minutes

Total: 6 hours 5 minutes

Serves:

Ingredients

20ozboneless skinless chicken breast,halves (about 2 large)
14½ozlow-sodium chicken broth
1tbspolive oil
1cupcarrots,peeled and diced about 2 large carrots
¾cupcelery,diced about 2 large stalks
¾cupyellow onion,finely diced about ½ medium onion
⅔cupfrozen peas
3tbspbutter
⅓cupall-purpose flour
¾cupmilk
1tsplemon juice
1½tspdried parsley
¼tspdried thyme,or rosemary

For the crumble:

1½cupsall-purpose flour
1½tspbaking powder
½tspsalt
¼tspfreshly ground black pepper
¼tspgarlic powder,use ½ for a slightly stronger garlic flavor
⅛tspcayenne pepper,(optional)
¼cupbutter,cold and diced into small cubes
2ozParmesan cheese,finely shredded about ½cup packed
¾cupheavy cream,plus 2 tablespoons

Instructions

Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat for about 5 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.

To prepare the crumble:

Preheat oven to 450 degrees F.
In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder, and optional cayenne pepper. Using your fingertips, cut butter into mixture until mixture resembles coarse crumbs.
Stir in Parmesan cheese. Pour in heavy cream and mix just until combined.
Break and drop mixture into 1 to 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 the 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 for about 5 to 6 minutes.
Pour vegetables into a bowl and set aside. Reduce heat to medium, melt butter in a saucepan then add in flour, and cook, stirring constantly for about 20 seconds.
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 for about 1 minute longer until thickened, stirring constantly.
Remove sauce from heat and add sauteed vegetables, frozen peas, and diced chicken to the sauce then toss to evenly coat.
Pour mixture into a 9-inch pie dish and sprinkle with baked crumble topping.
Bake in a 400 degrees F oven until nicely golden for about 12 to 14 minutes. Serve warm.