Chicken Pot Pie Crumble Recipe
Course: ChickenDifficulty: MediumPrep time
30
minutesCooking time
1
hourThis chicken pot pie recipe is unlike the traditional pot pie, which has crust under it. Normally, the bottom of the chicken pot pie crust will be a bit soggy and not very tasty. In this recipe, the chicken pot pie crust is a crumble added to the top of the savory, creamy vegetables and chicken sauce.
The crumble and the filling are made separately so they can be frozen or refrigerated for later. This is great for those busy nights when cooking time is rushed. They can be added to a casserole dish and cooked quickly and easily. This tasty chicken pot pie recipe is great for cold winter nights.
The crumble and the filling are made separately so they can be frozen or refrigerated for later. This is great for those busy nights when cooking time is rushed. They can be added to a casserole dish and cooked quickly and easily. This tasty chicken pot pie recipe is great for cold winter nights.
Ingredients
- Ingredients for the Tasty Crumble Topping
2 cups of flour – 340 g (12 oz)
2 teaspoons of baking powder – 8 g (0.3 oz)
6 tablespoons of chilled butter cubed – 145 g (5 oz)
3/4 cup of freshly-grated Parmesan cheese – 50 g (2 oz)
1 cup of milk – 200 ml (7 oz)
A pinch of salt and pepper
- Ingredients for the Savory Filling
1 pound of cubed chicken – 2 breasts
1 cup of carrots sliced or diced based on your preference – 170 g (6 oz)
1 cup of peas – 170 g (6 oz)
1/3 cup of flour – 53 g (2 oz)
2 cups of chicken broth – 430 ml (15 oz)
2/3 cup of milk – 80 ml (3 oz)
1 cup of diced onion – 170 g (6 oz)
1 teaspoon of lemon juice
1/4 teaspoon of dried thyme and dried parsley
Directions
- Preheat the oven to 200 C° (400 degrees F). In a medium sized mixing bowl, combine the two cups of flour, two teaspoons of baking powder, milk and the chilled butter. Blend thoroughly with a pastry blender. It should be coarse and barely combined. Add the Parmesan cheese to the mixture and toss to combine it. The dough should be broken into small pieces for baking.
- Use a baking sheet covered with parchment paper for baking the crumble. Spread the mixture onto the baking sheet. You’ll want it to be coarse and separated into bite size parts. Place the sheet into the oven and bake for 15 minutes. Every few minutes, stir the crumble to be sure it browns on all sides. This could prolong the cooking time, so keep an eye on it. Once it’s browned, remove from the oven and set aside.
- The filling preparation comes next. Take a large pot and fill it with water for the chicken and carrots, which take the longest to cook. The chicken needs to be cooked until it’s completely done and the carrots will be on the verge of being soft and tender. Peas are added to the water later and cooked only briefly.
- In another saucepan, melt the butter and fry the onion in it, add the flour.
- The mixture will be extremely thick. While stirring the mixture, introduce the milk then the chicken broth. The lemon juice, parsley and thyme follow soon after the last of the chicken broth is added. The mixture should be brought almost to a boil then the heat is reduced. It will need one more minute over the flame before it can be removed.
- Add the vegetables and chicken to the sauce and toss it to coat.
- Spread the chicken filling into a pie dish or casserole pan and add the crumble to the top. Bake the chicken pot pie for 10 to 12 minutes in a 200 C° (400 degrees F) oven. Remove from the oven and serve while it’s hot.
