• Chicken Pot Pie Crumble

Ingredients

• 1 1/2 Lbs chicken
• 3 cups chicken broth
• 2 tablespoons vegetable oil
• 1 onion , chopped fine (about 1 cup)
• 3-4 carrots, peeled and sliced (about 1 cup)
• 1/2 c. celery, chopped fine
• salt and pepper (to taste)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 c. flour
• 1 c. milk
• 3/4 c. frozen peas
Crumble Topping:
• 2 c. flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• 6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
• 3/4 c. Parmesan cheese
• 1 c. heavy cream

Instructions

FOR THE CHICKEN:
• Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes).
• Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.
FOR THE TOPPING:
• Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
• Stir in Parmesan. Add cream and stir until just combined.
• Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.
FOR THE FILLING:
• Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper.
• Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces.
• Transfer cooked vegetables to bowl with chicken; set aside.
• Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
• Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste.
• Remove from heat and stir chicken-vegetable mixture and peas into sauce.
• Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above).
• Scatter crumble topping evenly over filling.
• Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!