Chicken Pot Pie Crumble

Chicken & Sauce:

2-3 chicken breasts

2 cups chicken broth

1 Tbsp olive oil

1 onion, chopped

3-4 carrots, peeled & sliced

2-3 stalks celery, chopped

4 Tbsp butter

1/3 cup flour

1 cup milk

1/2 tsp salt

1/4 tsp pepper

1 cup frozen peas

Crumble Topping:

2 cups all-purpose flour

2 tsp baking powder

3/4 tsp salt

1/4 tsp pepper

6 Tbsp butter, cut into ½-inch cubes & chilled

3/4 cup freshly grated parmesan cheese

1 cup milk

Cook chicken until just done and set aside.

Preheat oven to 400°F.  In a large bowl, combine the flour, baking powder, salt, & pepper. 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.

Stir in Parmesan cheese. Add the milk & stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper.  Bake the crumble topping until fragrant & starting to brown, about 15 minutes, tossing halfway through. Set aside.

Filling:  Heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, a little salt & pepper. Cover & cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.

Over medium heat melt butter in the empty pot. Stir in the flour & cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth & milk. Bring to a simmer & stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 tsp salt & 1/4 tsp pepper. Remove from the heat & stir in the chicken, vegetables, & peas into the sauce.

Pour the mixture into a greased 9x13 pan. Scatter the crumble topping evenly over the filling. Bake at 400°F until the topping is well browned, & filling is bubbling, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.