Ah, chicken pot pie—it’s like a warm hug on a chilly day. I remember the first time I tried a pot pie crumble; it was an autumn evening, leaves swirling outside, and this dish just fit the mood perfectly, like a cozy sweater or a favorite book. This recipe captures that magic with its buttery, flaky crumble topping—trust me, you’ll be sneaking bites before it even hits the table.
Steps
- Place the chicken in a slow cooker and pour the chicken broth over it. Cover and cook on low for approximately 5 hours until the chicken is fully cooked. Remove the chicken, dice it, and set it aside; strain the broth into a bowl to reserve for later.
- Preheat your oven to 450°F (232°C). In a mixing bowl, combine flour, baking powder, salt, pepper, garlic powder, and optional cayenne pepper. Cut in the butter using your fingertips until the mixture resembles coarse crumbs, then stir in the Parmesan cheese.
- Pour heavy cream into the mixture and combine gently. Break the dough into 1-2 inch pieces and drop them onto a baking dish lined with a Silpat. Bake for about 10 minutes until golden, then set aside.
- Heat olive oil in a pan over medium-high heat, and sauté diced carrots, onions, and celery until they are lightly golden and tender. Transfer the vegetables to a bowl.
- Melt butter in the saucepan over medium heat, and stir in flour, cooking for about 20 seconds. Gradually add milk and reserved chicken broth, followed by lemon juice, parsley, thyme, salt, and pepper, stirring continuously until the sauce thickens.
- Remove the sauce from heat and add the sautéed vegetables, frozen peas, and diced chicken, mixing well. Pour the mixture into a 9-inch pie dish, and sprinkle the prepared crumble topping over it.
- Bake in a 400°F (204°C) oven for 12-14 minutes until the topping is nicely golden. Serve the dish warm.
Ingredients
- Chicken (for slow-cooking)
- Chicken broth
- All-purpose flour
- Baking powder
- Salt
- Black pepper
- Garlic powder
- Cayenne pepper (optional)
- Unsalted butter
- Parmesan cheese
- Heavy cream
- Olive oil
- Carrots, diced
- Onion, diced
- Celery, diced
- Milk
- Lemon juice
- Fresh parsley
- Fresh thyme
- Frozen peas
FAQ
- What sets Chicken Pot Pie Crumble apart from a traditional pot pie?
- Chicken Pot Pie Crumble differs from a traditional pot pie by using a fluffy biscuit topping instead of a heavy pie crust. The biscuits are enriched with Parmesan cheese and seasoned with black pepper, cayenne, and garlic powder, adding a unique flavor and texture to the dish.
- Can I use leftover turkey instead of chicken in this recipe?
- Yes, you can substitute leftover turkey for chicken in this recipe. It’s a great way to use up turkey from your Thanksgiving meal, and the dish will still be deliciously hearty and flavorful.
- What is the recommended baking temperature and time for the crumble topping and the assembled dish?
- The crumble topping should be baked at 450°F for about 10 minutes until golden. Once the chicken and vegetable filling is added, the assembled dish should be baked at 400°F for 12-14 minutes until the topping is nicely golden.
- How does the sauce for Chicken Pot Pie Crumble achieve its creamy consistency?
- The sauce achieves its creamy consistency by cooking a mixture of butter and flour, then gradually adding milk and reserved chicken broth. This is combined with lemon juice, parsley, thyme, and other seasonings to create a rich, thick sauce that coats the chicken and vegetables.
- Is this dish suitable for preparing in advance?
- Yes, you can prepare the filling and the crumble topping in advance. Store them separately until you are ready to assemble and bake the dish. This makes it easier to manage cooking times, especially if you are preparing the dish for a gathering or event.
Tips
- Use Leftover Turkey: This recipe works wonderfully with leftover turkey, especially after a holiday meal. Simply substitute the chicken with turkey for a delicious twist.
- Customize the Veggies: Don’t hesitate to clear out your fridge or freezer by adding any vegetables you have on hand. This dish is versatile and can accommodate a variety of veggies.
- Browning the Butter: When making the sauce, try browning the butter slightly before adding the flour. This adds an additional layer of flavor to the dish, enhancing its richness.
- Avoid Spills: If your pie dish is filled to the brim, place it on a cookie sheet while baking to catch any potential spills and keep your oven clean.
Equipment
- Slow Cooker – Used to cook the chicken slowly until tender.
- Fine Mesh Strainer – For straining the chicken broth.
- Silpat (Silicone Baking Mat) – Lined on the baking dish for baking the crumble topping.
- 9-inch Pie Dish – For baking and serving the pot pie crumble.
