CHICKEN POT PIE WITH SAVORY CRUMBLE TOPPING - ATK
This looked fantastic on America's Test Kitchen. No traditional pie crust, just a great crumble topping.
Provided by missteddi
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 762.3, Fat 43.7, SaturatedFat 23.3, Cholesterol 179.4, Sodium 780.2, Carbohydrate 54.6, Fiber 4, Sugar 6.8, Protein 38.8
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
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