Chicken Pot Pie with Crumble Topping
Servings: 6 -8
Chicken Pot Pie -with an easy crumble topping on top of creamy vegetables and chicken.
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Ingredients
- Filling
- 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
- Topping
- 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
Instructions
- 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.
Notes
Recipe adapted from Cooks Illustrated