1 pound skinless, boneless chicken breast - cubed (2 breasts)
3 cups chicken broth
2 Tbs vegetable oil
1 cup chopped onion
3 carrots chopped
1/2 cup celery chopped
10-15 mushrooms chopped
1 tsp soy sauce
1 tsp tomato paste
4 Tbs butter and 3 Tbs butter
1/2 cup flour and 1 cups flour
1 cup milk
1 tsp lemon juice
3 Tbs fresh parsley
3/4 cup frozen peas
1 tsp baking powder and 1/8 tsp cayenne pepper
1/2 tsp salt and 1/4 tsp pepper
1/3 cup Parmesan cheese and 1/2 cup heavy cream
Instructions
Preheat oven to 350 degrees F.
In a saucepan, cook chicken in broth until done (8-12 min). Take
chicken out and cut/shred it. Place it in a bowl. Save the broth for
later.
While chicken is cooking make the topping-
Combine 1 cup flour, baking powder, salt, black pepper, and
cayenne pepper in large bowl. Mix in 3 Tbs butter until well
incorporated and resembles coarse cornmeal. Stir in Parmesan
cheese. Add cream and stir until just combined. Crumble mixture
onto a parchment-lined baking sheet. Bake 10-13 min or until
fragrant and just starting to brown.
In the same pot that you cooked the chicken, now put 1 Tbs oil,
onion, celery, and carrots. Stir occasionally until just tender
about 5-7 min. Put in the bowl with the chicken. Then with a
little more oil, put the mushrooms in the pot and cook about 5
min. Then stir in soy sauce and tomato paste. Cook another 5 min
until you get a sticky residue on the pan. Put the mushrooms in
the bowl with the chicken and veggies.
Now put 4 Tbs butter and 1/2 cup flour into pot and cook about 1
minute. Slowly whisk in reserved chicken broth and milk. Let
simmer until fully thickened. Season with a little salt and
pepper. Remove from heat and stir in lemon juice and parsley. Stir
in chicken/veggie mix and the peas. Pour into a baking dish and
top with the crumble top. Cook in oven until warm.
Originally Submitted
7/9/2014
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