This chicken pot pie crumble is unique because it is covered with a toasted-parmesan crumble topping. It is also simple and crazy delicious.

This meal is crazy delicious.

I’ll be honest that chicken pot pie has never been in my must-make-or-die list. It’s good and all but I’ve never craved it. Until now.

White plate with chicken pot pie filling and a crumble top.

This chicken pot pie version is unique because it is covered with a toasted-parmesan crumble topping.

That alone would sway me to add chicken pot pie to my make-immediately list, but combine that with the fact that the chicken is basking in a creamy, vegetable-and-flavor-laden sauce and it just about put me into a chicken pot pie coma.

Calorie free? Heavens no. Delicious and worth every one? Oh yeah.

What to Serve With This

One Year Ago: Baked Brown Rice
Two Years Ago: Sweet and Sour Meatballs
Three Years Ago: Fabulous BBQ Ribs

alt=""

Chicken Pot Pie Crumble

Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
4.62 stars (76 ratings)
Print Pin Rate Save

Ingredients

Chicken and Sauce:

  • 1 ½ pounds chicken, about three medium-size chicken breasts
  • 2 cups low-sodium chicken broth
  • 1 tablespoons olive oil
  • 1 medium onion, chopped fine (about 1 cup)
  • 3-4 carrots, peeled and sliced (about 1 cup)
  • 2-3 stalks celery, chopped (about ½ cup)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons butter
  • ½ cup flour
  • 1 cup milk
  • ¾ cup frozen peas

Crumble Topping:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • 6 tablespoons butter, cut into 1/2-inch cubes and chilled
  • ¾ cup freshly grated Parmesan cheese
  • 1 cup heavy cream

Instructions 

  • To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
  • Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
  • For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
  • Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
  • Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Author: Mel
Course: Main Course
Cuisine: American
Method: Bake
Serving: 1 Serving, Calories: 560kcal, Carbohydrates: 39g, Protein: 19g, Fat: 37g, Saturated Fat: 20g, Cholesterol: 117mg, Sodium: 834mg, Fiber: 3g, Sugar: 4g

Recommended Products

6 Quart Cast Iron Dutch Oven
Mixing Bowl
Pastry Blender

Recipe Source: adapted from Favorite Family Recipes

Other Recipes Like This:

The Best Chicken Pot Pie {Biscuit OR Pie Crust Topping!}

The Best Chicken {or Turkey} Pot Pie
alt=""

Chicken Pot Pie Baked Potato
Confetti Chicken Bake

Confetti Chicken Bake with Cheddar Biscuit Topping
Blue bowl with chicken dumpling soup.

Chicken and Vegetable Dumpling Soup