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Chicken Pot Pie With Savory Crumble Topping - Atk Recipe

Chicken Pot Pie With Savory Crumble Topping - Atk Recipe

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Chicken Pot Pie With Savory Crumble Topping - Atk

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Ingredients:

Serving

1 1/2 lbs boneless skinless chicken breasts (and or or thighs )
3 cups low sodium chicken broth
2 tbsp vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium carrots, peeled and cut crosswise into 1/4-inch-thick
2 small celery ribs (chopped fine , about 1/2 cup)
table salt & fresh ground pepper
10 oz cremini mushrooms, stems trimmed , caps wiped clean and sliced thin
1 tsp soy sauce (see note )
1 tsp tomato paste (see note )
4 tbsp unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
1 tsp juice lemon
3 tbsp minced fresh parsley leaves
3/4 cup frozen baby peas
2 cups unbleached all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
6 tbsp unsalted butter, cut into 1/2-inch cubes and chilled
1 oz parmesan cheese, finely grated (about 1/2 cup)
3/4 cup heavy cream , plus
2 tbsp heavy cream (see note )

Directions:

FOR THE CHICKEN: Bring chicken and broth to simmer in covered. Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes.
Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash. Dutch oven.
Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
Sprinkle butter pieces over.top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
Stir in Parmesan. Add cream and stir until just combined.
Crumble mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch each onto parchment-lined rimmed baking sheet.
Bakeuntil fragrant and starting to brown, 10 to 13 minutes. Set aside.
FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
Add onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces.
Transfer cooked vegetables to bowl with chicken; set aside.
Heat remaining tablespoon oil in empty Dutch oven over medium.
Heat until shimmering.
Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
Remove cover and stir in soy sauce and tomato paste.
Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
Transfer mushrooms to bowl with chicken and vegetables. Set aside.
Heat butter in empty Dutch oven over medium heat.
When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk.
Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
Season to taste with salt and pepper.
Remove from heat and stir in lemon juice and 2 tablespoons parsley.
Stir chicken-vegetable mixture and peas into sauce.
Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
Scatter crumble topping evenly over filling.
Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
Sprinkle with remaining tablespoon parsley and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	694.25 Kcal (2907 kJ)
Calories from fat	338.64 Kcal
		% Daily Value*
Total Fat	37.63g	58%
Cholesterol	150.15mg	50%
Sodium	902.78mg	38%
Potassium	1157.96mg	25%
Total Carbs	54.88g	18%
Sugars	5.86g	23%
Dietary Fiber	4.21g	17%
Protein	37.55g	75%
Vitamin C	10.2mg	17%
Vitamin A	0.5mg	18%
Iron	70.9mg	394%
Calcium	271.3mg	27%

Amount Per 100 g
Calories	134.52 Kcal (563 kJ)
Calories from fat	65.62 Kcal
		% Daily Value*
Total Fat	7.29g	58%
Cholesterol	29.09mg	50%
Sodium	174.93mg	38%
Potassium	224.38mg	25%
Total Carbs	10.63g	18%
Sugars	1.14g	23%
Dietary Fiber	0.82g	17%
Protein	7.28g	75%
Vitamin C	2mg	17%
Vitamin A	0.1mg	18%
Iron	13.7mg	394%
Calcium	52.6mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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