Chicken Pot Pie with Savory Crumble Topping

foodfolksandfun.net

This Chicken Pot Pie with Savory Crumble Topping recipe is loaded with chicken and veggies and topped with small cheesy biscuits!

The crumble topping tastes similar to biscuits but crispier with a hint of cheese… so yummy!

Ingredients 

– boneless skinless chicken breasts and/or thighs – low-sodium chicken broth – vegetable oil – onion – carrots – celery ribs – salt and ground black pepper  – cremini mushrooms – soy sauce – tomato paste

NO. OF SERVINGS: 6

TOTAL PREP TIME: 1h 10m

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Step-by-step instructions!

Follow our easy instructions for success!

Bring chicken and broth to simmer in a covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes.

1

Combine flour, baking powder, salt, black pepper, and cayenne pepper in a large bowl. Sprinkle butter pieces over top of the flour.

2

Rub the butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined.

3

Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each. Bake for 10 to 13 minutes. Set aside.

4

Heat oil in a Dutch oven. Add onion, carrots, celery, salt, and pepper; cover and cook, stirring occasionally, until just tender,  5 to 7 minutes.

5

Swipe up for full recipe!

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