Chicken Crumble Pot Pie

 We eat a lot of chicken in this house and I am always on the search for new ways to prepare it, so that it never becomes boring.   Chicken is such a lovely protein in that it takes to other flavours very well and is so very adaptable.   I discovered what looked to be a very delicious recipe for a Chicken Pot Pie Crumble on Pinterest last week.  Chicken . . .  Check!  Pot Pie . . .  Check!!  Crumble . . .  Check !!!  The three together  . . .  well that just spells Winner Winner Chicken Dinner to me!

I have adapted this particular recipe from the blog Cooking Classy, who adapted it from a recipe found on Cooks Illustrated,  both of which sounded and looked very delicious.  I can be rather lazy however when it comes to cooking and if I can find an easier way to do something that doesn’t involve a lot of faffing about, I will do it.

I didn’t change the topping part at all.  Partially baking it separately from the filling  first, ensures that it stays crisp and crunchy . . .  my bigger changes came in preparing the filling.

 Cooking Classy cooked her chicken breast in the slow cooker over a period of 5 or 6 hours.   I didn’t want to do that.  I didn’t think it was necessary really . . .  not when you can perfectly poach flavourful chicken breasts in a saucepan on top of the stove in a fraction of the time.  To be honest, I have always found chicken breast meat cooked in the slow cooker to be a bit dry and lacking in texture.   Blecch.  Blecch. Blecch.

 I also varied slightly the way the gravy was put together and the vegetables used.  You could also use an equivalent amount of mixed frozen vegetaables if you wanted to.  I like the ones I chose to use.  I also add some different herbs.  All in all it was very delicious.  Todd, being of a more robust appetite had his with a baked potato.  I had mine with a salad on the side.  We were both more than happy!

6 fluid ounces plus 2 TBS heavy cream

Put chicken in a large saucepan.  Cover with chicken broth.   Bring to the boil, then reduce to a simmer and simmer over low heat for about 45 minutes.  Remove from the stove.  Lift out the chicken and set it aside. Strain the broth into a measuring jug.   Set aside.

Preheat the oven to 225*C/425*F/ gas mark 7.  Whisk the flour, baking powder, salt, pepper, cayenne and garlic powder together in a bowl. Drop in the butter and rub it in with your fingertips until crumbly.  Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined. Break the dough into 1 to 2 inch pieces and drop them onto a lined baking sheet. Bake for 7-10 minutes or until golden. Remove from the oven and set aside.  Reduce the oven temperature to 200*C/400*F/ gas mark 6.

Melt the butter in a large saucepan. Add the diced carrots, onion, and celery. Cook,  stirring frequently, until the vegetables are tender. This will take about 5-6 minutes. Sprinkle the flour over top.  Cook and stir for about a minute.  Slowly whisk in the milk and then whisk in an equal amount of the reserved chicken broth.

   Bring to the boil, stirring constantly, and cooking until it is nicely thickened.  Add the parsley, thyme and summer savory.  Taste and adjust seasoning with salt and pepper as needed.  If you think it is too thick, you may whisk in a bit more broth.  Add the thawed peas and carrots.  Cut the poached chicken into cubes and then stir it in gently.  Pour this mixture into a deep casserole dish.  Sprinkle the baked crumble topping over top.

Bake  until nicely golden brown and the mixture is bubbling slightly, for about another 15 minutes or so.   Let stand a few minutes before serving.  Serve hot.

We both really enjoyed this. I hope that you will also give it a go!   Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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