Chicken Pot Pie With Savory Crumble Topping - Atk

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts (and or or thighs)
• 3 cups low sodium chicken broth
• 2 tablespoons vegetable oil
• 1 medium onion, chopped fine (about 1 cup)
• 3 medium carrots, peeled and cut crosswise into 1/4-inch-thick
• 2 small celery ribs (chopped fine, about 1/2 cup)
• table salt & fresh ground pepper
• 10 ounces cremini mushrooms, stems trimmed, caps wiped clean and sliced thin
• 1 teaspoon soy sauce (see note)
• 1 teaspoon tomato paste (see note)
• 4 tablespoons unsalted butter
• 1/2 cup unbleached all-purpose flour
• 1 cup whole milk
• 1 teaspoon juice lemon
• 3 tablespoons minced fresh parsley leaves
• 3/4 cup frozen baby peas
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
• 1 ounce parmesan cheese, finely grated (about 1/2 cup)
• 3/4 cup heavy cream, plus
• 2 tablespoons heavy cream (see note)

Recipe

• 1 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.
• 2 transfer cooked chicken to large bowl. pour broth through fine-mesh strainer into liquid measuring cup and reserve. do not wash. dutch oven.
• 3 meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
• 4 for the topping: combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
• 5 sprinkle butter pieces over.top of flour. using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
• 6 stir in parmesan. add cream and stir until just combined.
• 7 crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet.
• 8 bakeuntil fragrant and starting to brown, 10 to 13 minutes. set aside.
• 9 for the filling: heat 1 tablespoon oil in now-empty dutch oven over medium heat until shimmering.
• 10 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.
• 11 transfer cooked vegetables to bowl with chicken; set aside.
• 12 heat remaining tablespoon oil in empty dutch oven over medium.
• 13 heat until shimmering.
• 14 add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
• 15 remove cover and stir in soy sauce and tomato paste.
• 16 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.
• 17 transfer mushrooms to bowl with chicken and vegetables. set aside.
• 18 heat butter in empty dutch oven over medium heat.
• 19 when foaming subsides, stir in flour and cook 1 minute. slowly whisk in reserved chicken broth and milk.
• 20 bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
• 21 season to taste with salt and pepper.
• 22 remove from heat and stir in lemon juice and 2 tablespoons parsley.
• 23 stir chicken-vegetable mixture and peas into sauce.
• 24 pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
• 25 scatter crumble topping evenly over filling.
• 26 bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
• 27 sprinkle with remaining tablespoon parsley and serve.