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.
- 1 1/2 lbs skinless, boneless chicken breasts
- 3 cups chicken broth
- 1 cup Hodgson Mill All Purpose 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 All Purpose White Flour
- 1/3 cup milk
- 3/4 cup peas, frozen
- 2 tsp lemon juice, fresh
- 3 Tbsp parsley, fresh, minced
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.
Adapted from Cook’s Illustrated
See the blog post for this recipe for more photos and step-by-step instructions.
Makes approximately 8-10 servings
Print this Recipe