Name: Chicken Pot Pie Crumble
Prep time: 20 min
Cook time: 60 min
Yield: 6, 6 Servings
Cuisine: American
Ingredients: ½ tsp salt; 1 Tbsp olive oil; 2 tsp baking powder; 1 tsp dried thyme; 4 Tbsp butter; ½ tsp pepper; 1 cup milk; ¾ cup freshly grated parmesan cheese; 2 cups all-purpose flour; ⅓ cup all-purpose flour; 1 ½ lbs chicken ((approx. 3 chicken breasts....I used 2)); 2 cups low-sodium chicken broth ( (or 1-14.5oz can Swanson's)); 1 onion (chopped (1 cup)); 3-4 carrots (peeled & sliced (1 cup)); 2-3 ribs celery (chopped (½ cup, but I used 1 cup)); ¾ cup frozen peas ((I used 1 cup b/c I like vegetables)); ⅛ tsp cayenne pepper; 6 Tbsp butter (cut into ½-inch cubes & chilled); 1 cup heavy cream or milk ((I used skim milk))

Chicken Pot Pie Crumble

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By: Dessertnowdinnerlater (via Dessertnowdinnerlater)

Original Publish: Jan 11, 2012

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 60 mins

Yields: 6, 6 Servings

Instructions

Simmer chicken in broth in a large pot; cook till just done, about 10-12 minutes. (If you plan in advance you can slow cook in the crockpot on high for 3 hours or low for 5 hours.) Transfer chicken to a medium bowl. Pour broth through fine-mesh strainer into a liquid measuring cup & reserve. Save empty pot for later.
Preheat oven to 400˚F. In a large bowl, combine the flour, baking powder, salt, pepper, & cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. (I used my Ninja Kitchen System on the dough setting, but you can use a food processor too & pulse until desired texture.)
Stir in Parmesan cheese. Add the cream (or milk) & stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment/wax paper (I actually find it easiest to use scissors & cut off chunks.) Bake the crumble topping until fragrant & starting to brown, about 15 minutes, tossing halfway through. Set aside.