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Chicken Pot Pie Crumble

As much as I love pie, I’ve never taken the time to make an honest to goodness chicken pot pie from scratch.  It always feels like a daunting, labor-intensive dish and if I’m going to spend that much time on something, I’d rather it be on a blackberry or apple pie instead.  So, when I came across a recipe promising to be every bit as good as traditional chicken pot pie but a lot less work, I was intrigued and hungry for a taste. 

This Chicken Pot Pie Crumble includes all of the warm, homey ingredients found in typical chicken pot pie; things like chicken, carrots, celery, mushrooms, and peas all swimming in a rich, gravy-like sauce. But instead of getting covered with a rolled pie dough, this recipe calls for an easy to assemble buttery whole wheat crumble crust made with Hodgson Mill Whole Wheat Pastry Flour.  Whoever invented crumble toppings knew what they were doing because just about everything I’ve put them on turns out great, including this dish.  Though this recipe may technically not be pie, it’s undoubtedly the best chicken pot pie I’ve ever tasted. 

 

To get this dish started,  bring the chicken and broth to a simmer in a large pot over medium heat.  Cook until the chicken is done, about 8-10 minutes.  Remove the chicken from the broth and set aside. 

 

Then strain the cooking broth into a large bowl and discard any solids left behind.  Set aside the broth.

 

The crumble topping is next and it begins with two staples in my kitchen; Hodgson Mill Naturally White Flour and Hodgson Mill Whole Wheat Pastry Flour.  Why use Hodgson Mill Naturally White Flour?  It’s free of whitening agents, like chlorine, so it’s naturally white.  It’s also made from pure wheat without the use of preservatives or artificial enrichment, so it’s all natural goodness in every bag.  As for Hodgson Mill Whole Wheat Pastry Flour, it’s made from the same premium whole wheat as regular Hodgson Mill Whole Wheat Flour, but it’s milled to have a much finer grain and softer texture, which makes it easy to add to most recipes without changing the end results.    I like how it gives this crumble topping more flavor, not to mention the heart-healthy whole grains I slipped into the dish.   You can tell from looking at these two well-worn bags that they get pulled out of the pantry on a regular basis.
 

Put the flour, baking powder, salt and cayenne pepper in a large bowl and whisk together. 

 

 

Add the butter to the bowl and then use a fork, your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.  Stir in the Parmesan cheese. 

 

 

Pour the cream on top and stir until everything is moistened, being careful not to over mix.  The mixture will be lumpy and crumbly – that’s okay.

 

Spread the crumble onto a lined baking sheet and bake in a 450oF oven for 10-12 minutes or until golden brown.  I found it helpful to use a sheet pan with sides to keep the topping from rolling off the edges.

 

Set the baked crumble topping aside.  Don’t be afraid to snitch a few pieces.  Nibbling here and there is a definite cooking perk.  I call it quality control.  Lower the oven temperature to 400oF.

 

Chop up the onion, carrots and celery.  Set aside. 

 

Wipe out the pot used for cooking the chicken with a paper towel - no need to clean it.  Then add the olive oil to the pot and heat it over medium heat.  Once hot, add the onions, carrots, celery and sliced mushrooms.  Sauté until just tender; about 5-7 minutes.   While the vegetable are cooking, shred the chicken into bite-sized pieces.  Set aside.

Transfer the cooked vegetables to a bowl and set aside.

 

Wipe out the pot used for cooking the vegetables and melt the butter over medium heat.  Add the flour and stir constantly for about 45 seconds.  The mixture will be thick and pasty.  Slowly whisk in the milk and reserved chicken broth and simmer until the sauce thickens, about 1 minute. 

 

 

Add the chicken, cooked vegetables and peas to the sauce and stir until combined.  Remove the pot from the heat and stir in the lemon juice and parsley.  Season with salt and pepper to taste.

 

Pour the filling into a 13 x 9-inch baking pan that has been sprayed with non-stick cooking spray. 

 

Sprinkle the crumble topping evenly over the top of the filling.  Bake in a 400oF oven for 12-15 minutes or until bubbly and golden brown.  Cool for 5 minutes and serve. 

 

This Chicken Pot Pie Crumble is comfort food at its best and makes an otherwise time-consuming dish easy enough to put together as a weeknight meal.  The warm chicken and vegetable filling is delicious on its own, but it’s the crumble topping that takes this dish to a whole other level.  The crunchy, buttery nuggets of crust in each bite are so good that I dare say chicken pot pie will have a crumble topping in my house forever more.  So, if you’re looking for a one-dish wonder, try this Chicken Pot Pie Crumble.  I know it will be a regular at my dinner table this fall.  Enjoy!

Chicken Pot Pie Crumble

Ingredients 

  • 1 1/2 lbs skinless, boneless chicken breasts
  • 3 cups chicken broth
  • 1 cup Hodgson Mill Naturally White Flour
  • 1 cup Hodgson Mill Whole Wheat Pastry Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 6 Tbsp butter cold, cut into 1/2 in. cubes
  • 1/2 cup parmesan cheese, grated
  • 3/4 cup plus 2 Tbsp heavy cream
  • 2 Tbsp olive oil
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 8 oz cremini or button mushrooms sliced
  • 3 Tbsp butter
  • 1/3 cup Hodgson Mill Naturally White Flour
  • 1/3 cup milk
  • 3/4 cup frozen peas
  • 2 tsp fresh lemon juice
  • 3 Tbsp fresh parsley, minced

Instructions

Bring chicken and broth to a simmer in a large pot over medium heat.  Cook until chicken is done, about 8-10 minutes.  Remove chicken from broth and set aside.  Strain the cooking broth into a large bowl and discard any solids left behind.  Set aside the broth. Whisk together the flour, baking powder, salt and cayenne pepper in a medium-sized bowl.  Cut in the butter with a fork, fingers or pastry blender until mixture resembles coarse crumbs.  Stir in the Parmesan cheese.  Add cream to the bowl and stir until everything is moistened; do not over mix. Spread the crumble onto a lined baking sheet and bake in a 450oF oven for 10-12 minutes or until golden brown.  Set aside. Lower the oven temperature to 400oF.

With a paper towel, wipe out the pot used for cooking the chicken and add the olive oil to the pot. Sauté onions, carrots, celery and mushrooms over medium heat until just tender, about 5-7 minutes. While the vegetable are cooking, shred the chicken into bite-sized pieces.  Set aside. Transfer cooked vegetables to a bowl. Set aside.

Wipe out the pot used for cooking the vegetables and melt the butter over medium heat.  Add the flour and stir constantly for about 45 seconds.  The mixture will be thick and pasty.  Slowly whisk in the milk and reserved chicken broth and simmer until the sauce thickens, about 1 minute.  Add the chicken, cooked vegetables and peas to the sauce and stir until combined.  Remove the pot from the heat and stir in the lemon juice and parsley.  Season with salt and pepper to taste.

Pour the filling into a 13 x 9-inch baking pan that has been sprayed with non-stick cooking spray.  Sprinkle the crumble topping evenly over the filling.  Bake in a 400oF oven for 12-15 minutes or until bubbly and golden brown.  Cool for 5 minutes and serve. 

Servings

Makes approximately 8-10 servings

Recipe adapted from Cook’s Illustrated.

You can find this and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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