Chicken Pot Pie With Savory Crumble Topping - Atk

READY IN: 55mins




  • FOR THE CHICKEN: Bring chicken and broth to simmer in covered. Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes.
  • Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash. Dutch oven.
  • Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
  • FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
  • Sprinkle butter pieces of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
  • Stir in Parmesan. Add cream and stir until just combined.
  • Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet.
  • Bakeuntil fragrant and starting to brown, 10 to 13 minutes. Set aside.
  • FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
  • Add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces.
  • Transfer cooked vegetables to bowl with chicken; set aside.
  • Heat remaining tablespoon oil in empty Dutch oven over medium.
  • heat until shimmering.
  • Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
  • Remove cover and stir in soy sauce and tomato paste.
  • Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
  • Transfer mushrooms to bowl with chicken and vegetables. Set aside.
  • Heat butter in empty Dutch oven over medium heat.
  • When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk.
  • Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
  • Season to taste with salt and pepper.
  • Remove from heat and stir in lemon juice and 2 tablespoons parsley.
  • Stir chicken-vegetable mixture and peas into sauce.
  • Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
  • Scatter crumble topping evenly over filling.
  • Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
  • Sprinkle with remaining tablespoon parsley and serve.