Chicken Pot Pie Crumble My Favorite Pot Pie Recipes

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Steps:

• 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 over.top 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.

Steps:

• Follow directions for thawing/preparing puff pastry sheets.
• Adjust oven rack to low center position, heat oven to 400.
• Put chicken broth in a dutch oven over medium heat. Add chicken. Cover and bring to a simmer. Simmer until chicken is just done, 8 - 10 minutes. Transfer meat to a bowl to cool. Transfer broth to small bowl.
• Increase heat to medium-high and heat 1 1/2 tablespoons oil in the dutch oven.
• Add onions, carrots and celery and saute until just tender, about 5 minutes. Season to taste with salt and pepper. Put cooked veggies in a large mixing bowl and set aside.
• Saute mushrooms in remaining 1 tablspoon of oil until liquid evaporates and mushrooms start to soften, about 5 minutes.
• Meanwhile, shred checken into bite size pieces. (Reserve any accumulated chicken juices). Place chicken in bowl with the veggies, add mushrooms to mixture.
• Heat butter over medium heat in dutch oven. When foaming subsides, add flour, cook for about 1 minute whisking constantly. (This step is important, do NOT cook less than 1 minute). Whisk in reserved chicken broth, milk and any accumulated chicken juices and thyme.
• Bring liquid to a simmer, reduce heat to low and continue to simmer, stirring, until sauce fully thickens about 1 minute. Season to taste with salt and pepper. Stir in sherry. Taste and adjust seasonings.
• Pour sauce over chicken-vegetable mixture, stir to combine. Stir in peas an parsley.
• Pour mixture into a 13x9 pan or any shallow baking dish of your preferred size.
• Place puff pastry sheet over pan and gently press to edges. You may need to lightly roll out the pastry sheet to get the right size. If you use different pans, you will obviously need to cut the puff pastry to the appropriate size, I use scissors and cut the pastry just a touch bigger than the diameter of the pan.
• Bake until pastry is golden brown and filling is bubbly, about 30 minutes for large pies and 20 - 25 minutes for smaller pies.
• Serve immediately.