Chicken Pot Pie With Savory Crumble Topping

Name: Chicken Pot Pie With Savory Crumble Topping
Total time: 105 min
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts and/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 slices (about 1 cup); 2 small celery ribs, chopped fine (about 1/2 cup); Table salt; ground black pepper; 10 ounces (283 grams) cremini mushrooms, stems trimmed, caps wiped clean and sliced thin; 1 teaspoon soy sauce (see note); 1 teaspoon tomato paste (see note); 4 tablespoons (1/2 stick) unsalted butter; 1/2 cup unbleached all-purpose flour; 1 cup whole milk; 2 teaspoons juice from 1 lemon; 3 tablespoons minced fresh parsley leaves; 3/4 cup frozen baby peas; 2 cups (10 ounces/283 grams) 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 (28 grams) Parmesan cheese, finely grated (about 1/2 cup); 3/4 cup plus 2 tablespoons heavy cream (see note)

www.americastestkitchen.com

Do you really want to spend hours cooking chicken, sautéing vegetables, and making pastry dough—even for the best of results? Neither did we.

Keywords

Main Courses
Chicken
Vegetables
Savory Pies & Tarts
ATK Staff Pick

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Ingredients

1 1/2 pounds boneless, skinless chicken breasts and/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 slices (about 1 cup)
2 small celery ribs, chopped fine (about 1/2 cup)
Table salt
ground black pepper
10 ounces (283 grams) cremini mushrooms, stems trimmed, caps wiped clean and sliced thin
1 teaspoon soy sauce (see note)
1 teaspoon tomato paste (see note)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
2 teaspoons juice from 1 lemon
3 tablespoons minced fresh parsley leaves
3/4 cup frozen baby peas
2 cups (10 ounces/283 grams) 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 (28 grams) Parmesan cheese, finely grated (about 1/2 cup)
3/4 cup plus 2 tablespoons heavy cream (see note)