Dessertscookingclassy5.0
Chicken Pot Pie Crumble
This Chicken Pot Pie Crumble is a must try comfort food recipe! You get a creamy chicken and veggie pot pie filling that's finished with tender, easy to make, parmesan drop biscuits. Everyone loves this!
👥 6 Servings⏱️ Prep & Cook: 6h 5m⏳ Prep: 25 min🔥 Cook: 5h 40m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- bowl
- strainer
- mixing bowl
- whisk
- oven
- baking dish
- saucepan
📝 Preparation Steps
1
Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about ⏱️ 5 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside.
2
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).
3
To prepare crumble
4
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.
butter3 Tbspcup butter (, cold and diced into small cubes)1/4
5
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.
6
To prepare filling
7
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.
olive oil1 Tbsp
8
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).
butter3 Tbspcup butter (, cold and diced into small cubes)1/4
9
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.
lemon juice1 tsp
10
Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat.
11
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).
12
Bake in 400 degree oven until nicely golden about ⏱️ 12 - 14 minutes. Serve warm.
13
Recipe Source: adapted slightly from Cook's Illustrated
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