Best Chicken Pot Pie Crumble Recipes

CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING - ATK

Steps:

• FOR THE CHICKEN: Bring chicken and broth to simmer in covered. Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes.
• Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash. Dutch oven.
• Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
• Sprinkle butter pieces over.top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
• Stir in Parmesan. Add cream and stir until just combined.
• Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet.
• Bakeuntil fragrant and starting to brown, 10 to 13 minutes. Set aside.
• FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
• Add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces.
• Transfer cooked vegetables to bowl with chicken; set aside.
• Heat remaining tablespoon oil in empty Dutch oven over medium.
• heat until shimmering.
• Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
• Remove cover and stir in soy sauce and tomato paste.
• Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
• Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• Heat butter in empty Dutch oven over medium heat.
• When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk.
• Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
• Season to taste with salt and pepper.
• Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• Stir chicken-vegetable mixture and peas into sauce.
• Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
• Scatter crumble topping evenly over filling.
• Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
• Sprinkle with remaining tablespoon parsley and serve.

CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING RECIPE

Steps:

• 1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees. 2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside. 3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside. 4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside. 5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley. 6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING

Steps:

• 1. For the chicken: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• 2. For the topping: Combine flour, baking powder, salt, pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles course cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
• 3. For the filling: Heat 1 T oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, 1/4 t salt, and 1/4 t pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While the vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
• 4. Heat remaining T oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released t heir juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
• 5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
• 6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

CHICKEN POT PIE CRUMBLE

Steps:

• Instructions
• Directions for the Sauce:
• In saucepan over medium heat, melt the butter, then salt, pepper, pepper flakes and the sugar. Stir well.
• Add the cornstarch dissolved in cold water, chicken broth, and milk.
• Add the thinly slice carrots. (opt) Stir well, and continue stirring until sauce has thickened, stirring constantly.
• Turn heat down to low, and add 1- 1/2 to 2 cups grated cheddar cheese. Stir until melted. (Do not let sauce boil)
• Add steamed broccoli and chicken pieces and stir well to combine.
• NOTE:
• If sauce becomes too thick, simply add more milk or more chicken broth until it reaches your desired consistency.
• For the Crumble:
• In a large bowl, combine flour, baking powder, salt, pepper and cayenne. Sprinkle butter pieces over top of flour mixture. Using a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse cornmeal. Stir in the Parmesan cheese. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces and put them onto a baking sheet. Bake at 450 until fragrant and starting to brown (10 to 13 min). Set aside.
• Note:
• You can use a 9×13 inch glass baking dish or make individual Pot Pie crumbles.
• Pour mixture into 9×13 pan or small individual size oven safe dishes.
• Scatter half baked crumble topping evenly over the filling.
• Bake at 400 until filling is hot and bubbly and topping is well browned. (about 12-15 minutes)
• This is great served hot - with a green salad and toasted french bread.

CHICKEN POT PIE CRUMBLE - MY FAVORITE POT PIE

Steps:

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