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Wednesday, August 31, 2011

Chicken Pot Pie Crumble from

Chicken Pot Pie Crumble -this was delicious except that 
when I went to add freshly ground pepper the entire
 pepper grinder broke and dumped a ton of peppercorns
 in the sauce. With my mom and Linda's help, I pulled
 out most of them but when I served dinner the kids
 kept asking what the crunchy hot stuff was in it.                                                                                                                            

The crumble was a little time consuming and I said to the kids
next time I think I will just use bisquick but several of the kids 
quickly told me no way, they loved the biscuit crumble on top

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

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 on rimmed baking at 400-degrees sheet until fillin
g is bubbling and topping is well browned
 (about 12-15 minutes). Serve hot and enjoy!

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