Chicken Pot Pie with Crumble Topping

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     Chicken breasts were on sale at the market a week ago so I bought two pounds of them. I had them defrosting in the refrigerator and was trying to figure out what in the world I was going to make with them. I needed half a pound for a new football appetizer I was trying, but that left me with a pound and a half of chicken.

     While I thought on it I rambled off what I thought I could make to my husband. I suggested chicken soup, Crockpot chicken, or stir fry chicken. In a moment of genius he reminded me that I had a new chicken pot pie recipe that I’d wanted to try. Let me preface this with the fact that I’ve never made a chicken pot pie in my life because I don’t really like them all that much. I think it’s the peas. I HATE peas, but I had printed out the recipe because my husband loves pot pies and I wanted to make one for him.

     It was cold and rainy outside so it was the perfect night for a pot pie. I started cooking at 6:15 figuring we would eat at 7:00. Boy was I wrong. I’m not sure if it was because a friend was over and I was distracted or if it just took a really long time, but we didn’t eat until 7:45. My husband loved the pot pie. He thought it was great, liked the flavors, but added that next time it needed more “gravy” or liquid in it.

     I will say that when we heated this dish up the next day I liked it a lot more then I did the first day. I think it had time to sit and the vegetables really absorbed the flavor of the “gravy”. The peas didn’t taste nearly as bad on day two because they had the richness of the milk with a hint of butter to them. While it isn’t my favorite dish, I’ll be making it again for my husband’s sake.

Chicken Pot Pie (adapted from Cooking with Christen )
Filling:
1 pound boneless, skinless chicken breast, cut into 1 inch pieces
4 ½ c. chicken broth
2 T. olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 8-oz. package of mushrooms, washed and sliced
2 t. low sodium soy sauce
4 T. butter
1 ½ c. low fat milk
½ c. flour
1 T. fresh squeezed lemon juice
2 T. dried parsley (or 3 T. fresh chopped parsley)
1 c. frozen baby peas
Crumble Topping:
2 c. all purpose flour
2 t. baking powder
1 t. salt
½ t. black pepper
½ t. red pepper
6 T. butter, cut into pieces, chilled
½ c. parmesan cheese
¾ c. low fat milk

1. Preheat the oven to 450 degrees.

2. Cut the chicken into 1 inch pieces. In a skillet heat 1 cup of chicken broth. Put chicken into the broth and cook over medium heat 5-6 minutes or until chicken is no longer pink in the center. Transfer the chicken to a large bowl. Discard the chicken broth.

3. For the topping: Combine flour, baking powder, salt, and peppers in a large bowl. Toss in the butter pieces and mix with fingers until it is crumbly. Stir in cheese then add milk until just combined.

4. Line a baking sheet with parchment paper. Spread topping out on the baking sheet. Cook 12-14 minutes or until it begins browning. Take out and set aside. (At this point I crumbled the topping into pieces).

5. For the filling: Heat 1 T. oil in a large skillet over medium heat. Add the onion, carrots, salt, and pepper. Stir well. Cook vegetables until tender. Transfer vegetables to the bowl with chicken and set aside.

8. Pour the mixture into a greased 9 x 13 baking dish. Sprinkle the crumble topping evenly over the top. Bake at 450 until the filing is bubbling and the topping is browned, about 15 minutes.