This Chicken Pot Pie with Crumble Topping is an easy weeknight dinner. Tender chicken and vegetables in a creamy sauce topped with a Parmesan crust- pure comfort food!
Well the count down is on till this baby is born!! So, I have been starting to stock my freezer with some easy meals.
I am a huge chicken pot pie fan and I love this version I adapted from Cooks Illustrated. I changed the filling and did the topping a little differently.
I didn’t boil the chicken first, instead I cut into small pieces and cooked it along with some of my veggies. Saved some time there!
I didn’t want to bake the topping separately before putting it on the casserole so I just put it straight on before baking. It isn’t as crunchy as the original version but I didn’t mind it a tad softer. What can I say, I’m lazy and like to cut corners!
I also used a bag of frozen mixed vegetables, which is what I use anyway when I make chicken pot pie. Saves more time than having to chop a bunch of different vegetables.
Overall, I made this into a quicker version! 🙂 Winner, winner chicken dinner! <- sorry I just had too!
This will also freeze well. I have only froze it after baking it, though. Just thaw and reheat! The topping will be softer, but it still tastes great and in my opinion better!
- 2 large chicken breasts cut into small bite sized pieces
- 1 1/2 cups diced peeled raw potato about 1 large potato
- 1 small onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1 16 oz bag frozen mixed vegetables
- 1 1/2 teaspoons dried parsley
- 1/4 teaspoon dried rosemary crushed with fingers
- salt and pepper to taste
- 1 1/2 cups all purpose flour
- 1/2 cup shredded Parmesan cheese
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter cubed
- 3/4 cup milk
- Preheat oven to 425 degrees F.
- In a large dutch oven or pan heat olive oil and butter over medium heat. Add in chicken, potato, onion and garlic. Cook until chicken is no longer pink, about 10-15 minutes. Add in the flour and stir well to combine. Add in the broth and milk stirring well to combine. Add in the frozen vegetables and herbs. Simmer for 10 minutes or until thickened. Taste for salt and pepper. Pour into 9x13 baking dish.
- While the filling is simmering prepare topping. In a medium sized bowl mix together the flour, Parmesan cheese, baking powder and salt. Cut in the butter with a pastry blender or 2 knives until it resembles coarse crumbs. Stir in the milk just until combined. Using a spoon or your fingers, drop mixture into 1-2 inch pieces on top of the filling. (your fingers will get sticky, but that's ok)
- Bake for 18-20 minutes or until golden.
Recipe adapted from Cooks Illustrated