01 July 2012

Crumble-topped Chicken Pot Pie

Here's a super comfort food recipe that's also a kid-pleaser.  Who doesn't need to eat a few more veggies?  Few can resist them when they're smothered in a tempting sauce either.  Enjoy with a side of sour cream blueberry muffins or chocolate chip banana muffins.


Crumble Topping:
1 cup flour
1 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 Tablespoons butter, cubed

1/2 cup Parmesan cheese
3/4 cup evaporated milk

2 skinless, boneless chicken breasts cooked and shredded
3 cups chicken broth
2 Tablespoon olive oil
1 small onion, chopped

3 carrots, peeled and chopped (or about 1 cup chopped baby carrots)
2 celery, chopped
1 teaspoon soy sauce
4 Tablespoon butter
1/2 cup flour
1 cup milk
3 Tablespoon dried parsley
3/4 cup frozen peas

Dash of salt and pepper
Preheat the oven to 450F.  For crumble topping, combine flour, baking powder, salt and pepper.  Cut in butter until it is in pebble-sized pieces.  Add Parmesan and stir.  Pour in milk and stir until the mixture clumps.  Drop crumble in chunks onto a lightly greased baking sheet and bake 10 to 13 minutes or until lightly browned.
Meanwhile, heat the oil in a pan and add all the vegetables minus the peas.  Dash with about 1/4 teaspoon of salt and pepper to taste.  Continue cooking until the vegetables are tender.  Remove from heat and set aside.
Heat butter and add 1/2 cup flour, stirring for one minute.  Whisk in broth and milk, bringing mixture to a simmer.  Season to taste with salt and pepper.  Remove from heat and add soy sauce and parsley.  During the last few minutes, add in chicken and peas and lastly the vegetables.  Pour filling into a greased 9x13 pan and spread cooked crumble topping evenly over the top.  Bake until hot and bubbly, about 12 to 15 minutes.

Recipe adapted from The Farm Girl.


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