CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING

Chicken Pot Pie with Savory Crumble Topping image

Number Of Ingredients 24

Ingredients

1 1/2 pounds boneless skinless chicken breasts and thighs
3 cups Chicken broth
2 tablespoons Vegetable Oil
1 cup medium onion (chopped fine)
1 cup medium carrots (three peeled and cut into 1/4 inch slices)
1/2 cup celery ribs (two chopped fine)
10 ounces cremini mushrooms (stems trimmed, caps wiped clean and sliced thin)
1 teaspoon Soy Sauce
1 teaspoon Tomato Paste
4 tablespoons Unsalted Butter
1/2 cup Unbleached all-purpose flour
1 cup Whole milk
2 teaspoons Lemon juice
3 tablespoons Minced parsley leaves
3/4 cup Frozen baby peas
2 cups Unbleached All-purpose flour
2 teaspoons Baking Powder
3/4 teaspoon Salt
1/2 teaspoon Ground pepper
1/8 teaspoon Cayenne Pepper
6 tablespoons Unsalted Butter
1/2 cup Parmesan Cheese
3/4 cup Heavy Cream
2 tablespoons Heavy Cream

Steps:

1. For the chicken: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
2. For the topping: Combine flour, baking powder, salt, pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles course cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
3. For the filling: Heat 1 T oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, 1/4 t salt, and 1/4 t pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While the vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
4. Heat remaining T oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released t heir 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 surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
5. Heat butter in 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 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.
6. 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.