This Chicken Pot Pie with Crumble Topping is an easy weeknight dinner. Enjoy this tender chicken and vegetables in a creamy sauce, topped with a Parmesan crust whenever you’re craving some classic comfort food!
Why I Love This Chicken Pot Pie with Crumble Topping
Every once in a while, I like to stock my freezer with some easy meals that we can easily pull out and reheat for a weeknight dinner, and since I’m a huge chicken pot pie fan, it was a natural choice for my next recipe! I find that chicken pot pie is so beloved, but people seem hesitant to make it themselves.
I think that’s such a shame because this meal doesn’t have to be complicated. I adapted this version from Cooks Illustrated, and oh my goodness, I love it so much. I changed the filling and did the topping a little differently, but the integrity of the pot pie is alive and well in this dish. My changes also made this meal much faster to whip together!
Instead of boiling the chicken first, I cut it into small pieces and cooked it along with some of my veggies. I also didn’t want to bake the topping separately before putting it on the casserole, so I just layered 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 like to cut corners and get my hands around chicken pot pie ASAP!
I also used a bag of frozen mixed vegetables, which is what I use anyway when I make chicken pot pie. It saves more time than having to chop a bunch of different vegetables, and I almost always have it on hand. I think it makes this recipe a lot more approachable to busy people who are looking for a quick way to enjoy comfort food.
Overall, I made this into a quicker version, and it freezes well! 🙂 Winner, winner chicken dinner! (Sorry, I had to get that in here somewhere) Let me know how this pot pie works out for you!
For the filling:
- Chicken breasts cut into small bite-sized pieces
- Diced and peeled raw potato (about 1 large potato)
- Olive oil
- Chicken broth
- Frozen mixed vegetables
- Dried parsley
- Dried rosemary
- Salt and pepper to taste
For the topping:
- Parmesan cheese
- Baking Powder
- Cold butter (cubed)
Step 1: Preheat
Preheat the oven to 425 degrees F.
Step 2: Make Pot Pie Filling
In a large dutch oven or pan, heat olive oil and butter over medium heat. Add in chicken, potato, onion, and garlic. Cook this mixture until the chicken is no longer pink, which should take about 10-15 minutes. Add in the flour and stir well to combine. Then add in the broth and milk, stirring well to combine. Add in the frozen vegetables and herbs, and simmer for 10 minutes or until thickened. Taste for salt and pepper, and then pour everything into a 9×13 baking dish.
Step 3: Make Crumble
While the filling is simmering, prepare the crumble 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 the mixture into 1-2 inch pieces on top of the filling (your fingers will get sticky, but that’s okay!).
Step 4: Bake
Bake for 18-20 minutes or until golden.
Chicken Pot Pie has a lot more veggies and it typically only has a pastry topping. Chicken pie, on the other hand, is chicken with few (if any vegetables) encased in a pastry crust.
I’d recommend mashed potatoes, more veggies, or a salad. But to be honest, I like my chicken pot pie all on its own!
Your topping will brown a little bit while baking, but if you want it truly crunchy you can bake it a little bit on a baking sheet before you sprinkle it over your pot pie and bake it all together.
Hungry for More?
And here are a few more related recipes I think you’ll love!
- Slow Cooker White Chicken Chili
- Slow Cooker BBQ Chicken
- Creamy Chicken Orzo
- Homemade Oven Roasted Rotisserie Chicken
- One Pot Chicken Broccoli and Rice
Don’t forget to leave a star rating and review down below so I know how you liked this recipe!
Chicken Pot Pie with Crumble Topping
- 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 9×13 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.