Sometimes I am just not in the mood to make anything fancy for dinner. Especially not something that is involved and takes several hours of prep work.
This time of year our house gets a little crazy between end of the year projects, plays (mandatory participation from 3rd grade up at our school), showcases, recitals, and the list goes on. Because of that I need some easy, yummy, delicious, fast go to meals.
This is one of those. I rarely take the time to make a "real" chicken pot pie, too much work and I usually don't feel like it, so this recipe is perfect. You get the taste of a chicken pot pie, so delicious, but not all the work and in my opinion: the crumble is way tastier than a pie crust.
So if you are in need of something quick and fast, this one is perfect.
Chicken Pot Pie with Crumble Topping
(click here for printable version)
2 skinless, boneless chicken breasts cooked and shredded ( I used this method)
3 cups chicken broth
2 tbsp olive oil
1 small onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
1 tsp soy sauce
4 tbsp butter
1/2 cup flour
1 cup milk
2 tsp fresh squeezed lemon juice
3 tbsp chopped fresh Italian parsley (or dried is fine)
3/4 cup frozen petite peas
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper, optional
6 tbsp butter, cut into pieces
1/2 cup freshly grated Parmesan cheese
3/4 cup evaporated milk
1. Preheat oven to 450°F. Cook chicken and shred into pieces. Set aside.
2. To make the crumble topping, combine flour, baking powder, salt, black pepper and cayenne pepper (if using) in a bowl. Add butter and cut in butter until pebble size pieces form. Add cheese and stir. Add evaporated milk and stir until clumps form. Place crumble onto a parchment lined baking sheet (just drop in chunks, not too thick and no need to make it perfect looking) and bake for 10-13 minutes until lightly browned.
3. To make the filling, heat oil in heavy pan and add vegetables except the peas. Add 1/4 tsp salt and 1/4 tsp pepper and stir. Cook until vegetables are tender. Remove vegetables from pan and set aside with chicken.
4. Heat butter in pan and add in 1/2 C flour, stir for one minute. Whisk in the chicken broth and milk and bring to a simmer. Scrape up any browned bits from the bottom of the pan as you stir. Season to taste with salt and pepper. Remove from heat and add in lemon juice, soy sauce and parsley. Add in chicken and peas and stir. Pour into a greased 9 x 13 pan and add cooked crumble topping evenly over the top. Bake until hot and bubbly, about 12-15 minutes. Enjoy!
Source: Your Homebased Mom