Chicken Pot Pie Crumble

Ingredients

20 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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Copyright 2014 Scoopess
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