Ingredients20 oz. boneless skinless chicken breast halves (about 2 large) 1 (14.5 oz) can low-sodium chicken broth 1 Tbsp olive oil 1 cup peeled and diced carrots (about 2 large carrots) 3/4 cup diced celery (about 2 large stalks) 3/4 cup finely diced yellow onion (about 1/2 medium onion) 2/3 cup frozen peas 3 Tbsp butter 1/3 cup all-purpose flour 3/4 cup milk 1 tsp lemon juice 1 1/2 tsp dried parsley 1/4 tsp dried thyme or rosemary For the crumble: 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor) 1/8 tsp cayenne pepper (optional) 1/4 cup butter, cold and diced into small cubes 2 oz. finely shredded Parmesan cheese (about 1/2 cup packed) 3/4 cup + 2 Tbsp heavy cream Get directions@ Cooking Classy <CLICK HERE FOR DIRECTIONS
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