Chicken pot pie with a parmesan cheese crumble topping

I found this recipe on www.getoffyourbuttandbake.com and I knew I had to make it! It sounded so savory. However, I'm kind of weird when it comes to soups, pot pies, or anything really warming……I can only make them when it's cool or cold outside! Thank goodness this week called for a few cool nights! Last night the low was 38, so I decided to make it then. Don't be scared by the number of ingredients or directions. It's pretty easy and you can take a few short cuts! I enjoy spending extra time in the kitchen, so for me it's therapeutic!

I'm off for a quick run and then heading out to see my grandfather who underwent surgery yesterday. Hope y'all have a great Wednesday! 

INGREDIENTS:

-FOR CRUMBLE TOPPING

2 cups flour

2 tsp. baking powder

¾ tsp. salt

½ tsp. pepper

⅛ tsp. cayenne pepper

6 Tablespoons chilled unsalted butter, cut into ½” cubes

¾ cup Parmesan cheese

1 cup heavy cream or half & half

-FOR THE SAUCE MIXTURE

1 cup frozen peas

* can substitute 1 cup of steamed broccoli pieces – Break in very small pieces, or chop

2 cups cooked chicken breasts (*use Rotisserie chicken to make it easier!)

 or boil chicken 3 large breasts or about 6 tenders until tender. Cool then tear into small pieces

1 or 2 carrots sliced very thin 

-FOR THE SAUCE

⅓ cup Butter- melted

¼ cups Cornstarch, dissolved in ½ cup COLD Water

½ cups Chicken Broth

¼ tsp. Salt (add more if desired)

¼ tsp Pepper

½ tsp sugar

¼ tsp red pepper flakes (opt) (I included this ingredient and we loved it…if you have little ones you may want       to omit)

2 Cups Milk (use 2% or Whole milk)

1½ to 2 cups of grated Cheddar Cheese

DIRECTIONS FOR CUMBLE TOPPING

In a large bowl, combine flour, baking powder, salt, pepper and cayenne. 

Sprinkle butter pieces over top of flour mixture. Using a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse cornmeal. 

Stir in the Parmesan cheese. Add cream and stir until just combined. 

Crumble mixture into irregularly shaped pieces and put them onto a baking sheet.

Bake at 450 until fragrant and starting to brown (10 to 13 min). Set aside.

DIRECTIONS FOR SAUCE AND MIXTURE

In saucepan over medium heat, melt the butter, then salt, pepper, pepper flakes and the sugar. Stir well.

Add the cornstarch dissolved in cold water, chicken broth, and milk.

Add the thinly slice carrots. (opt) Stir well, and continue stirring until sauce has thickened, stirring  constantly.

Turn heat down to low, and add 1- ½ to 2 cups grated cheddar cheese. Stir until melted. (Do not let sauce boil)

Add peas and chicken pieces and stir well to combine.

If sauce becomes too thick, simply add more milk or more chicken broth until it reaches your desired consistency.

You can use a 9×13 inch glass baking dish or make individual Pot Pie crumbles.

Pour mixture into 9×13 pan or small individual size oven safe dishes.

Scatter half baked crumble topping evenly over the filling.

Bake at 400 until filling is hot and bubbly and topping is well browned. (about 12-15 minutes)

pups & kisses,

  Tiffany