so let me tell you a story about pot pies.
i love them.
i’ve always liked them. when i was a little girl and my grandma would buy us granddaughters tv meals…i talked about it before with the salisbury steak…
yeah i was slightly obsessed with the tv meals…well any meal that i could microwave…banquet brand was the way we went
well chicken pot pies were a favorite of mine….then as i got older i would buy the “fancier” brand of pot pies…hahahaha fancy seriously angela.
so when i started cooking i of course wanted to make chicken pot pies…hello who wouldn’t love that meal?
well…um…my hubby….over and over and OVER the chicken pot pie recipes i would make failed to impress.
like FAILED. he would eat…then after dinner be like “yeah don’t make that one again” hahahaha
so he was none to thrilled to see chicken pot pie on my dinner menu.
but this lil’ chef
is was on a mission to find a chicken pot pie recipe her hubby will love.
that is right WAS. This recipe is it!
I did it…I found the one chicken pot pie recipe that my hubby loved.
Yeah to me. Yeah to me. YEAH.
now i can peacefully make this recipe over and over again and the whole families taste buds are satisfied.
so let’s begin…
look at my little helpers…they are assisting with “the crumble” part
this is what my crumble looked like before i baked it…just to give you an idea.
this is the beautiful chicken pot pie right out of the oven….ahhh…just looking at it doesn’t it make you feel good.
and when you dish it out onto your plate….look at all that goodness…creamy sauce…colorful vegetables and solid chunks of chicken.
so where did i finally find this recipe? glad you asked
Jaclyn at Cooking Classy … I follow her blog…she has amazing photos of all her tasty food.
and the best part…her blog post is “chicken pot pie crumble – my favorite pot pie”
so when i read her title i was very excited to try the recipe.
Score! Hubby rated this a 8.0…woot woot.
I only made a few variations…her recipe was the true essence of why this chicken pot pie was a suceess…thank you Jaclyn!
chicken pot pie crumble
- 2 chicken breasts
- 8oz chicken or vegetable broth
- 1 tablespoon olive oil
- 2 large carrots (chopped - I cut mine into moon shapes)
- 2 stalks celery (diced)
- 12 pearl onions
- 1 cup frozen peas
- 3 tablespoons butter
- 1/3 cup flour
- 1/4 cup milk
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- 11/2 teaspoons dried parsley
- 1 whole branch fresh thyme (slide the little leaves off...don't use stem.)
- 1/2 teaspoon garlic garlic seasoning
- 1 1/2 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- pinch cayenne pepper
- 1/4 cup butter (cold and cut into small cubes)
- 1/2 cup shredded Asiago cheese
- 3/4 cups + 2 Tablespoon heavy cream
|Place chicken in a slow cooker, pour broth over chicken. Cover and cook on low heat about 5 - 6 hours until chicken is cooked through. Remove chicken from slow cooker, dice and set aside. Save broth from slow cooker...strain if there is a lot of fat.|
|for the crumble|
|Preheat oven to 450 degree. In a mixing bowl, mix together flour, baking powder, salt, garlic powder and cayenne pepper. Using your finger tips, add butter until crumble mixture is in the shape of coarse crumbs. Stir in Asiago cheese, heavy cream. Break mixture into crumble like pieces onto lined cookie sheet...line with parchment paper or Silpat. Bake for 10 minutes until golden. Remove from oven and set aside. Then Reduce oven temp to 400 degrees as that will be the setting for when you bake the pot pie.|
|for the filling|
|In large skillet heat olive oil over medium high heat. Add carrots, celery & pearl onions. Saute tender, about 8-10 minutes. Pour vegetables into a bowl and set aside. |
Reduce heat to medium, melt butter in saucepan then add in flour, stirring constantly for about 20 seconds. While stirring, slowly add in milk,then heavy cream. Once that is mixed in add the reserved chicken broth, lemon juice, parsley, fresh thyme and garlic garlic seasoing.
Bring mixture to a boil, then reduce heat stirring and cook until thickened. Remove sauce from heat and add vegetables, frozen peas and diced chicken and stir so it is all evenly coated. Pour mixture into a 9-inch pie dish. Spred the crumble mixture on top. I put mine on a cookie sheet before I baked in case it spilled over. Bake in the 400 degree oven 12 - 14 minutes until goldne brown on top.
a few notes/tips
1. it is ok to use mixed frozen vegetables instead of the fresh carrots & celery…that would work just as fine…don’t saute them. add them in the recipe where you would with the frozen peas.
2.my hubby loved the pearl onions…loved…next time i would add 24 of them…he was picking them out so he could keep eating them.
3. this makes a lot…and makes great leftovers.
4. the garlic garlic seasoning i used is from WildTree…from the freezer meal party i was invited too… I don’t seel wildtree…i just have some of their spices now…and my hubby could really taste this flavor in the dish.
5. and if if you are like me and like chicken pot pie…try this chicken pot pie soup recipe i posted about.