6 Tbsp butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated parmesan cheese
1 cup heavy cream (or milk is just fine)
Instructions
Simmer chicken in broth in a large pot; cook till just done, about
10-12 minutes. (If you plan in advance you can slow cook in
crockpot high for 3 hours or low for 5 hours.) Transfer chicken
to a medium bowl. Pour broth through fine-mesh strainer into a
liquid measuring cup & reserve. Save empty pot for later.
Preheat oven to 400 degrees Fahrenheit. In a large bowl,
combine the flour, baking powder, salt, pepper, and cayenne.
Sprinkle the chilled butter pieces over the top of the flour. Using
your fingers or a pastry cutter, rub the butter into the flour
mixture until it resembles coarse crumbs. (I used my Ninja
Kitchen System on the dough setting, but you can use a food
processor too and pulse until desired texture.)
Stir in Parmesan cheese. Add the cream (or milk) and stir until
just combined. Crumble the mixture into irregularly shaped
pieces onto a baking sheet lined with parchment/wax paper (I
actually find it easiest to use scissors and cut off chunks.) Bake
the crumble topping until fragrant and starting to brown, about
15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over
medium heat. Add onion, carrots, celery, a little salt and pepper.
Cover and cook, stirring occasionally, until just tender, about 5
minutes. While the vegetables are cooking, shred/cube the
chicken into small bite-size pieces. Transfer the cooked
vegetables to the bowl with the chicken; set aside.
Over medium heat melt butter in the empty pot. Stir in the flour
and cook for one minute, stirring constantly. Slowly whisk in the
reserved chicken broth and milk. Bring to a simmer and stir
occasionally until the sauce thickens, about 5 minutes, taking
care not to burn the bottom. Add 1/2 tsp salt and 1/2 tsp
pepper. Remove from the heat and stir in the chicken,
vegetables, and peas into the sauce.
Pour the mixture into a greased 9x13 pan. Scatter the crumble
topping evenly over the filling. Bake at 400 degrees Fahrenheit
until the topping is well browned, and filling is bubbling, about 15-
20 minutes. Let the casserole stand for 10 minutes before serving.
Originally Submitted
7/30/2013
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