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This Chicken Pot Pie with Savory Crumble Topping recipe is loaded with chicken and veggies and topped with small cheesy biscuits!
I am so excited to write about this recipe because this was the best dinner I’ve made in a while. I recently saw this recipe for Chicken Pot Pie with Savory Crumble Topping featured on America’s Test Kitchen and immediately knew I needed to make it.
This chicken pot pie recipe substitutes a pie crust for crumble topping and it is beyond better! The crumble topping tastes similar to biscuits but crispier with a hint of cheese…so yummy! And luckily this recipe doesn’t skimp on the crumble topping either!
Chicken Pot Pie with Savory Crumble Topping
This Chicken Pot Pie with Savory Crumble Topping recipe is loaded with chicken and veggies and topped with small cheesy biscuits!Print Pin Rate
Servings: 6 people
- 1 ½ pounds boneless skinless chicken breasts and/or thighs
- 3 cups low-sodium chicken broth
- 2 Tablespoons vegetable oil
- 1 medium onion chopped fine
- 3 medium carrots peeled and cut crosswise into 1/4-inch-thick slices
- 2 small celery ribs chopped fine
- Table salt and ground black pepper to taste
- 10 ounces cremini mushrooms stems trimmed, caps wiped clean and sliced thin
- 1 teaspoon soy sauce
- 1 teaspoon tomato paste
- 4 Tablespoon unsalted butter
- ½ cup unbleached all-purpose flour
- 1 cup whole milk
- 2 teaspoon juice from 1 lemon
- 3 Tablespoons minced fresh parsley leaves
- ¾ cup frozen baby peas
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon table salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 6 Tablespoons unsalted butter cut into 1/2-inch cubes and chilled
- 1 ounce Parmesan cheese finely grated (about 1/2 cup)
- ¾ cup plus 2 tablespoons heavy cream
FOR THE CHICKEN:
- Bring chicken and broth to simmer in a covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to a large bowl. Pour broth through a fine-mesh strainer into liquid measuring cup and reserve. Do not wash the Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
FOR THE TOPPING:
- Combine flour, baking powder, salt, black pepper, and cayenne pepper in a large bowl. Sprinkle butter pieces over top of the flour. Using fingers, rub the 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 ranging from 1/2 to ¾ inch each onto a parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
FOR THE FILLING:
- Heat 1 tablespoon oil in the now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
- Heat remaining tablespoon oil in the empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on the surface of the pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
- Heat butter in the 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, scraping pan bottom with a wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
- Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.
Calories: 657kcal | Carbohydrates: 53g | Protein: 39g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 128mg | Sodium: 570mg | Potassium: 1160mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5955IU | Vitamin C: 10.6mg | Calcium: 209mg | Iron: 4mg
Tried this recipe?Follow me @FoodFolksandFun
Source: America’s Test Kitchen
|Crumble Topping Before Baking|
|Crumble Topping After Baking|
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Christina @ It's a Keeper says
This dinner looks super good. My family would love it!
Lovin’ your blog. You have some nice recipes here! I am your newest follower 🙂
This looks so yummy. I can’t wait for dinner now. It won’t be as good as this looks!
sounds very tasty perfect for a sunday dinner
Becky@Beyond The Picket Fence says
Looks really good, have to do gluten free at my house :(. Thanks for linking up to Beyond the Picket Fence.
That look delicious!
looks delicious. I love comfort food.
I just made this tonight and it was CRAZY good!!! Thanks for posting the recipe. The only change I made was adding some granulated garlic to the sauce….in my house we like a little garlc.
Wow! You revolutionized pot pie with this crumble. It is savory perfection. The only thing I did differently was adding garlic and herb seasoning.
Fantastic! Thank you!
I’m so glad that you liked the recipe!
Mya Murphy says
I believe this is my favorite recipe of yours..ever since you first posted, I have made it weekly. The entire family devours it.