CHICKEN POT PIE CRUMBLE

Chicken Pot Pie Crumble image

Provided by @MakeItYours

Number Of Ingredients 25

For the Sauce mixture:
1 cup of steamed broccoli pieces - Break in very small pieces, or chop
* can substitute 1 cup of frozen peas instead
2 cups cooked chicken breasts
*use Rotisserie chicken or boil chicken 3 large breasts or about 6 tenders until tender. Cool then tear into small pieces
1 or 2 carrots sliced very thin (opt)
For the Sauce:
1/3 cup Butter- melted
1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
1/2 cups Chicken Broth
1/4 tsp. Salt (add more if desired)
1/4 tsp Pepper
1/2 tsp sugar
1/4 tsp red pepper flakes (opt)
2 Cups Milk (use 2% or Whole milk)
1 1/2 to 2 cups of grated Cheddar Cheese
For the crumble topping:
2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
6 Tablespoons chilled unsalted butter, cut into 1/2″ cubes
3/4 cup Parmesan cheese
1 cup heavy cream or half & half

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.