Chicken Pot Pie With Savory Crumble Topping Recipe
Description
This chicken pot pie with savory crumble topping is a classic favorite that can be enjoyed any time of the year. This dish is hearty, comforting, and full of flavor. The creamy chicken filling is made with vegetables and herbs, and is topped with a buttery and cheesy crumble topping. It is a great way to use up leftover chicken or turkey as well. This recipe is easy to make, and is sure to be a hit with the whole family!
Prep Time
This recipe takes about 30 minutes to prepare. You will need to pre-cook the chicken, vegetables, and herbs before assembling the pot pie. This will save time later when you are assembling the dish.
Cook Time
Once the pot pie is assembled, it will need to bake for about 30 minutes. The crumble topping will be golden brown when it is done baking.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas and carrots
- 2 cups cooked, diced chicken
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/3 cup grated Parmesan cheese
- 1/2 cup Panko bread crumbs
- 1/2 cup shredded cheddar cheese
- 1/4 cup melted butter
Instructions
Preheat oven to 375°F. Grease a 9-inch pie plate and set aside.
In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the flour and stir to combine. Slowly add the chicken broth and stir until the mixture is smooth and thickened. Add the frozen vegetables, cooked chicken, thyme, salt and pepper. Simmer for 5 minutes, stirring occasionally. Pour the mixture into the prepared pie plate.
In a medium bowl, combine the Parmesan cheese, Panko bread crumbs, and cheddar cheese. Drizzle in the melted butter and mix until the mixture is crumbly. Sprinkle the topping over the filling.
Bake for 30 minutes, or until the top is golden brown. Let cool for 10 minutes before serving.
Equipment
- Large skillet
- 9-inch pie plate
- Medium bowl
Notes
This recipe can also be made with cooked turkey instead of chicken. You can also use canned vegetables or a frozen mixed vegetable blend instead of peas and carrots.
Nutrition: Per Serving
Calories: 544, Fat: 36g, Carbohydrates: 25g, Protein: 27g, Sodium: 973mg, Fiber: 3g
Recipe Tips
To make this recipe even easier, you can use a store-bought rotisserie chicken. This will save time and effort when making the filling. You can also use pre-made crusts to save even more time. For a healthier version of this dish, use low-fat milk and cheese, and replace the butter with olive oil.
This dish is a great way to use up leftover cooked chicken or turkey. You can also add other vegetables to the filling, such as mushrooms, zucchini, or bell peppers. The topping can also be customized with different types of cheese and herbs.
This pot pie can be served as a main dish, or can be cut into smaller pieces and served as an appetizer. It is sure to be a hit with the whole family!
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