Chicken Pot, Chicken Pot, Chicken Pot Piiiiee...
Name the show.
Um...I think I have a problem.
Hi my name is Larissa, and I make obscure television and movie references and annoy those around me by asking if they know where the quote is from...
I should probably start a club.
We could have meetings. You can spew forth never-ending television quotes and see if I know them, and I will cook for you.
If the day of our meeting is chilly, I could whip together this super satisfying and complete comfort food Chicken Pot Pie Crumble.
So, call me maybe (and now I have added in song lyrics as well).
When Hubby and I were first married, I actually made traditional chicken pot pie quite regularly. Now 11 years in, I um, haven't made it in years. Years and years to be exact. Poor Hubby. He did enjoy it ever so much. I was always on the fence about it and once we started having kids and they were in the toddler-picky stage chicken pot pie just kind of left my recipe repertoire.
With all the snow and chilliness we are having in our neck of the woods I decided it was time I introduced my Little Men to Chicken Pot Pie.
Proof of said chillines:
See we needed something warm!
I opted for this recipe for a crustless Chicken Pot Pie topped with a biscuit crumble top. This warm hug in a baking dish is made from scratch and worth every minute of extra time.
The filling is the perfect mixture of chicken and vegetables. The biscuit top is light and crispy.
It really is a warm hug on a cold winter day.
The whole family loved this dish. Two big thumbs up.
I have to say I am not on the fence about this Chicken Pot Pie Crumble. It was delightful and we will for sure be seeing it again at our dinner table. Especially since it looks like the snow is not going anywhere.
Chicken Pot Pie Crumble
2 large chicken breasts
1 can low-sodium chicken broth
1 Tablespoon olive oil
1 cup diced carrots
3/4 cup diced celery
3/4 cup finely diced onion
2/3 cup frozen peas
3 Tablespoons butter
1/3 cup flour
3/4 cup milk
1 teaspoon lemon juice
1 1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1/4 cup butter, cold and diced into cubes
1/2 cup grated Parmesan cheese
3/4 cups + 2 Tablespoons heavy cream
Put chicken in a slow cooker and pour the broth over the chicken. Cook on low for 5-6 hours. Remove chicken from slow cooker and cut into bite-sized pieces. Strain the broth through a mesh strainer, separating the fat from the broth. Keep the broth and set aside.
Prepare the crumble next. Preheat the oven to 450 degrees. In a bowl, whisk together flour, baking powder, salt, pepper and garlic powder. Cut the butter into the dry mixture with a pastry cutter until it resembles coarse crumbles. Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined. Break the dough into 1 to 2 inch pieces and drop them onto a baking sheet. Bake for 7-10 minutes or until golden. Remove from the oven and set aside.
Next heat the olive oil over medium high heat. Add the diced carrots, onion, and celery. Cook the vegetables, stirring frequently, until they are tender. This will take about 5-6 minutes. Pour the vegetables into a bowl and set aside.
Reduce the heat to medium and melt the butter in the pan, letting it brown just slightly. Add the flour, stirring constantly, cooking the flour. After about 20 seconds, while stirring, pour in the milk. Then pour in the reserved chicken broth, lemon juice, parsley, thyme and a little bit more salt and pepper.
Bring the mixture to a boil and then reduce the heat and cook the mixture, stirring constantly, for another minute until thickened. Remove from heat and add the cooked vegetables, frozen peas and chicken to the sauce then toss to coat.
Pour the mixture into a baking or pie dish and sprinkle with the bake crumble topping.
Bake at 400 degrees until nicely golden and the mixture is bubbling slightly. About 12-14 minutes.