Tuesday, December 1, 2015

Chicken Pot Pie with Buttery Crumble Topping

Several years ago I remember running into a recipe from a friend's blog over at Favorite Family Recipes for a chicken pot pie with a crumble topping. I generally use our pie crust recipe for the topping of my pot pie recipe, but I was in a hurry tonight and needed something a little quicker. This crumble topping was the key! It was super simple to make and this recipe was a great way to use up the last of my turkey in my freezer. Although chicken works great with this recipe as well--especially if you already have cooked chicken in the freezer. I can't wait for you to give this version of Chicken Pot Pie a try. I hope you love it like we did tonight!


Chicken Pot Pie with Buttery Crumble Topping

3 1/2 cups chicken broth (or juice from a cooked turkey or chicken)
1 cup celery, chopped
1 onion, chopped
1 cup carrots, chopped
3 red potatoes, diced into one inch pieces
3 cups cooked chicken (or turkey), diced
1 Tbs. chicken bouillon
1 tsp. salt
1 tsp. black pepper
1 tsp. thyme
1/2 tsp. sage
2 Tbs. cornstarch
3 Tbls. water
1 cup frozen peas

Crumble Topping:

1 1/2 sticks butter
3/4 tsp. salt
1 1/4 cup flour
1 tsp. parsley

Pour the broth into a large soup or sauce pan. Cut up the celery, onion, carrots and potatoes into bite sized pieces. Place the vegetables into the pan and bring them to a simmer to soften the vegetables. Add the seasonings to the mixture. After the mixture has been boiling for long enough to make the potatoes soft, turn down the heat. In a small bowl mix together the cornstarch and cold water until smooth. Add the cornstarch mixture to the broth and stir. Once the mixture begins to thicken, add the cooked chicken or turkey. Stir and then once it is thick, remove from the heat and add the frozen peas. Season with more salt and pepper, or chicken bouillon as needed. Pour the mixture into a 9x13 pan. For the crumble, add the butter, flour, salt and parsley into a food processor and mix until the crumble is in small pieces with the butter and flour coming together. Sprinkle the crumble mixture over the top of the chicken pie. Bake at 400 for 15-20 minutes, or until the crumble is nice and golden brown. Once the crumble is cooked, remove from the oven and serve hot.

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