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 parchment paper 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, celery and frozen peas. 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 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.
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|Serving Size: 1 Serving (256g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 194 (48%)|
|Amt Per Serving||% DV|
|Total Fat 21.6g||29 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 82.6mg||25 %|
|Sodium 291.3mg||10 %|
|Potassium 347.8mg||9 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 32.7g|
|Protein 16.8g||24 %|
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Calories per serving: 402
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