Chicken Pot Pie Crumble

 

Chicken Pot Pie Crumble
 
Ingredients
  • 20 oz. boneless skinless chicken breast halves (about 2 large)
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  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 Tbsp olive oil
  • 1 cup peeled and diced carrots (about 2 large carrots)
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  • ¾ cup diced celery (about 2 large stalks)
  • ¾ cup finely diced yellow onion (about ½ medium onion)
  • ⅔ cup frozen peas
  • 3 Tbsp butter
  • ⅓ cup all-purpose flour
  • ¾ cup milk
  • 1 tsp lemon juice
  • 1½ tsp dried parsley
  • ¼ tsp dried thyme or rosemary
For the crumble:
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp garlic powder (use ½ tsp for a slightly stronger garlic flavor)
  • ⅛ tsp cayenne pepper (optional)
  • ¼ cup butter, cold and diced into small cubes
  • 2 oz. finely shredded Parmesan cheese (about ½ cup packed)
  • ¾ cup + 2 Tbsp heavy cream
Instructions
  1. Please visit: cookingclassy

 

Chicken Pot Pie Crumble

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