CHICKEN POT PIE CRUMBLE

Steps:

• Instructions
• Directions for the Sauce:
• In saucepan over medium heat, melt the butter, then salt, pepper, pepper flakes and the sugar. Stir well.
• Add the cornstarch dissolved in cold water, chicken broth, and milk.
• Add the thinly slice carrots. (opt) Stir well, and continue stirring until sauce has thickened, stirring constantly.
• Turn heat down to low, and add 1- 1/2 to 2 cups grated cheddar cheese. Stir until melted. (Do not let sauce boil)
• Add steamed broccoli and chicken pieces and stir well to combine.
• NOTE:
• If sauce becomes too thick, simply add more milk or more chicken broth until it reaches your desired consistency.
• For the Crumble:
• In a large bowl, combine flour, baking powder, salt, pepper and cayenne. Sprinkle butter pieces over top of flour mixture. Using a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse cornmeal. Stir in the Parmesan cheese. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces and put them onto a baking sheet. Bake at 450 until fragrant and starting to brown (10 to 13 min). Set aside.
• Note:
• You can use a 9×13 inch glass baking dish or make individual Pot Pie crumbles.
• Pour mixture into 9×13 pan or small individual size oven safe dishes.
• Scatter half baked crumble topping evenly over the filling.
• Bake at 400 until filling is hot and bubbly and topping is well browned. (about 12-15 minutes)
• This is great served hot - with a green salad and toasted french bread.