Chicken Potpies With Crumble Crust - Ellie Krieger

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more as needed
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small onion, diced
• 2 ribs celery, diced
• 5 ounces (about 10) small button mushrooms, stemmed and cut into quarters
• 8 ounces green beans, trimmed and cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 1/2 cups cold low-fat milk (1 percent)
• 1/3 cup whole-grain pastry flour
• 3/4 cup fresh or frozen green peas
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh thyme (may substitute 1/2 teaspoon dried thyme)
• 2/3 cup whole-grain pastry flour, plus more as needed
• 1/4 teaspoon kosher salt
• 1 tablespoon cold low-fat milk (1 percent)
• 2 tablespoons extra-virgin olive oil (see head note)
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1/2 teaspoon chopped fresh thyme (may substitute 1/4 teaspoon dried thyme)