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Name: Chicken Pot Pie Crumble
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: not set
Ingredients: 1 1/2 pounds Chicken; 3 cups Chicken broth; 2 Tbsp Vegetable oil; 1 onion chopped fine; 3 carrots peeled & sliced; 1/2 cup celery chopped fine; to taste Salt & pepper; 4 tbsp Unsalted butter; 1/2 cup All purpose flour; 1 cup milk; 3/4 cup Frozen Peas; 2 cups All purpose flour; 2 tsp baking powder; 3/4 tsp salt; 1/2 tsp pepper; 1/8 tsp cayenne pepper; 6 Tbsp Unsalted butter cut into 1/2 inch cubes & chilled; 3/4 cup Parmesan cheese; 1 cup Heavy cream

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INGREDIENTS

1 1/2 pounds Chicken
3 cups Chicken broth
2 Tbsp Vegetable oil
1 onion ; chopped fine
3 carrots ; peeled & sliced
1/2 cup celery ; chopped fine
to taste Salt & pepper
4 tbsp Unsalted butter
1/2 cup All purpose flour
1 cup milk
3/4 cup Frozen Peas
2 cups All purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp Unsalted butter ; cut into 1/2 inch cubes & chilled
3/4 cup Parmesan cheese
1 cup Heavy cream

Servings

INSTRUCTIONS

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). 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.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne 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 onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; 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 and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling. Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

NOTES

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Chicken Pot Pie Crumble

1 1/2 pounds Chicken
3 cups Chicken broth
2 Tbsp Vegetable oil
1 onion chopped fine
3 carrots peeled & sliced
1/2 cup celery chopped fine
 to taste Salt & pepper
4 tbsp Unsalted butter
1/2 cup All purpose flour
1 cup milk
3/4 cup Frozen Peas
2 cups All purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp Unsalted butter cut into 1/2 inch cubes & chilled
3/4 cup Parmesan cheese
1 cup Heavy cream

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 9 Servings

Calories: 531
Calories from Fat: 309 (58%)

Amt Per Serving		% DV

	Total Fat 34.3g	46 %
	Saturated Fat 16.1g	81 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 4g
Cholesterol 115.9mg		36 %
Sodium 608mg		21 %
Potassium 346.3mg		9 %
Total Carbohydrate 32.8g		10 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 30.4g
Protein 22.7g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 531

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