Chicken Pot Pie Crumble

I made this back in November but am just getting into blogging again after the holidays, my Mother-in-Law's passing away, illnesses, and trips away.  Actually, I'm just getting to feeling like cooking again after all of that.  I haven't tried many new recipes lately, but am starting to want to again.

The adults in the house loved this, but the kids were weird about it.  I have no idea why; the chicken, veggies and gravy had a wonderful flavor, and the biscuits on top had a great texture and flavor, too! I just used a small store-bought rotisserie chicken, got the chicken off of it, then used the bones and boiled them with some veggies to make a broth (in place of the 2 chicken breasts + can of broth in the original recipe.)

Chicken Pot Pie Crumble
adapted from Cooking Classy

20 oz. boneless skinless chicken breast halves (about 2 large)
1 (14.5 oz) can low-sodium chicken broth

(OR one small rotisserie chicken; see instructions)
1 Tbsp olive oil
1 cup peeled and diced carrots (about 2 large carrots)
3/4 cup diced celery (about 2 large stalks)
3/4 cup finely diced yellow onion (about 1/2 medium onion)
2/3 cup frozen peas
3 Tbsp butter
1/3 cup all-purpose flour
3/4 cup milk
1 tsp lemon juice
1 1/2 tsp dried parsley
1/4 tsp dried thyme or rosemary

For the crumble:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor)
1/8 tsp cayenne pepper (optional)
1/4 cup butter, cold and diced into small cubes
2 oz. finely shredded Parmesan cheese (about 1/2 cup packed)
3/4 cup + 2 Tbsp heavy cream

1.  Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low heat about 5 - 6 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. Strain broth from slow cooker through a fine mesh strainer into a bowl and reserve broth (if you don't have a fine mesh strainer just try to remove the pieces of fat). If using a rotisserie chicken, remove meat from bones and chop.  Take the bones and cover with 2 cups of water.  Add some veggies, if desired, to the broth.  Simmer, covered, for an hour or longer; strain the broth, and measure out 14.5 ounces, or the amount of one can of chicken broth.  Liquid measuring cups should have ounces on the side.)

2.  To prepare crumble:  Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using a pastry cutter, cut butter into mixture until mixture resembles coarse crumbs. Stir in Parmesan cheese. Pour in heavy cream and mix just until combined. Break and drop mixture into 1 - 2-inch pieces onto a Silpat lined baking dish (or use parchment paper on a baking sheet). Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.

3.  To prepare filling:  Heat olive oil over medium high heat. Once hot, add diced carrots, onion and celery. Saute vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes. Pour vegetables into a bowl and set aside. Reduce heat to medium, melt butter in saucepan, then add in flour and cook, stirring constantly for about 20 seconds (it will be very thick). While stirring, slowly add in milk followed by reserved chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. Bring mixture just to a boil, then slightly reduce heat and allow to cook about 1 minute longer until thickened, stirring constantly. Remove sauce from heat and add sauteed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. Pour mixture into a 9-inch pie dish and sprinkle with baked crumble topping (mine fit perfectly in my pie dish but if yours is coming close to the top edge you may want to sit it on top of a cookie sheet to prevent spills in your oven). Bake in 400 degree oven until nicely golden about 12 - 14 minutes. Serve warm.

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