Unlike a lot of chicken pot pie recipes which utilize pie crust or a puff pastry topping, this recipe features a Parmesan crumble topping. Crisp, buttery, cheesy – what more could you want? It’s also the perfect contrast to the creamy chicken and vegetable filling hidden underneath. In addition to the usual suspects like onions, carrots, celery, and peas, there are mushrooms here too. I’m not sure I’ve ever had them in pot pie before but they were one of my favorite components. Just staring at the pictures as I write this post has me so excited to make the recipe again – it’s packed with all the best stuff!
By Tracey
Chicken Pot Pie with Savory Crumble Topping
from Cook’s Illustrated
Ingredients:
Filling
- 1 1/2 lb boneless, skinless chicken breasts
- 3 cups low-sodium chicken broth
- 2 tablespoons canola oil, divided
- 1 medium onion, chopped fine
- 3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
- 2 small celery ribs, chopped fine (about 1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 oz cremini mushrooms, stems removed, caps thinly sliced
- 1 teaspoon soy sauce
- 1 teaspoon tomato paste
- 1/4 cup (4 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 2 teaspoons fresh lemon juice
- 3 tablespoons minced parsley, divided
- 3/4 cup frozen baby peas
Crumble Topping
- 2 cups (10 oz) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 oz Parmesan cheese, finely grated (about 1/2 cup)
- 3/4 cup plus 2 tablespoons heavy cream
Directions:
To cook the chicken: Add chicken and broth to a Dutch oven and set over medium heat. Cover and bring to a simmer, then continue cooking for about 8-10 minutes, or until the chicken is cooked through (an instant-read thermometer will register 160-165 F). Remove the chicken and place in a large bowl. Strain the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup and set aside for later. Set the Dutch oven back on the stove top (no need to wash).
Preheat oven to 450 F, with a rack in the upper third. Line a large rimmed baking sheet with parchment paper.
To make the topping: In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper. Add the butter, and using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse meal – the largest pieces of butter should be no bigger than peas. Mix in the Parmesan cheese, then add the heavy cream and stir until the dry ingredients are moistened. Crumble the mixture into 1/2 to 3/4-inch pieces onto the prepared baking sheet. Bake for 10-12 minutes, or until the topping just begins to brown. Remove the baking sheet to a wire rack and set aside. (Maintain the oven temperature.)
To make the filling: Add 1 tablespoon of the oil to the Dutch oven you used earlier. Set over medium-high heat, and when the oil shimmers, add the onion, carrot, celery, salt, and pepper. Cooking, stirring a few times, until the vegetables are just barely tender, about 5-7 minutes. Meanwhile, shred the chicken into bite-size pieces and return to a large bowl. When the vegetables are ready, transfer them to the bowl with the chicken.
Add the remaining tablespoon of oil to the same Dutch oven and place over medium heat. When the oil shimmers, add the mushrooms. Cover the pot and cook, stirring a few times, for about 5 minutes, or until the mushrooms have released their liquid. Take the cover off the pan and mix in the soy sauce and tomato paste. Increase the heat to medium-high, and continue cooking (uncovered) for another 4-5 minutes, or until the mushrooms have browned and their liquid has evaporated. Transfer the mushrooms to the bowl with the chicken and veggies.
Add the butter to the same Dutch oven you’ve been using. Allow to melt, then add the flour. Cook, stirring almost constantly, for 1 minute. Gradually add the chicken broth you reserved earlier as well as the milk, whisking constantly. Bring the mixture to a simmer – while you do, scrape the bottom of the pan to remove any browned bits. Continue simmering for about 1-2 minutes, or until the sauce thickens. Season with a pinch each of salt and pepper, then remove the pot from the heat, and mix in the lemon juice and two tablespoons of the parsley.
Add the chicken and veggies as well as the peas to the sauce in the Dutch oven, and stir to combine. Transfer the mixture to a 13×9-inch baking dish. Distribute the crumble topping evenly over the filling, then bake for about 12-14 minutes, or until the filling bubbles and the topping browns. Garnish the dish with the remaining tablespoon of parsley then serve.
(Note: We reheated leftovers in the microwave for several days. The topping won’t have the same crispness it had on the first day, but otherwise we thought the meal was just as good, if not better, on subsequent days.)
