Chicken Pot Pie

So, I really like the Slow Cooker Chicken Pot Pie.  But sometimes, you just want to make it from scratch.  Luckily, Cooking for Two 2012 had a recipe for it.  Score!  It didn't seem to bad, even if you discount the laundry list of ingredients.  But to my surprise is was a bit labor intensive.  Don't let that discourage you because it really did taste fantastic....my favorite part was the crumbly bits on top.  Sadly, we dug in way to quickly for me to get a picture of it.  :(

Chicken Pot Pie with Savory Crumble Topping

from Cooking for Two 2012, America's Test Kitchen

Crumble Topping

2/3 cup flour
1/2 tsp baking powder
salt and pepper
cayenne pepper
1 tbsp unsalted butter, cut into 1/2-inch pieces and chilled
1/4 cup Parmesan cheese
1/4 cup plu 1 tbsp heavy cream

Steps:

1.  Preheat oven to 450 degrees.
2.  Line a rimmed baking sheet with parchment paper.  Combine flour, baking powder, 1/8 tsp salt, 1/8 tsp pepper, and cayenne in bowl.
3.  Sprinkle butter pieces over tope of flour mixture.  Using fingers, rub butter into flour mixture until it resembles a coarse cornmeal.
4.  Stir in Parmesan cheese.  Stir in cream until just combines.
5.  Crumble dough onto prepared pan into irregular shaped pieces.  Bake until fragrant and starting to brown around the edges, 6 to 8 minutes; set aside.

Filling

8 oz boneless, skinless chicken breast, trimmed
1 1/4 cups chicken broth
1 1/2 tbsp oil
4 oz cremini mushrooms, sliced thin
1 small onion, minced
1 small carrot, peeled and cut into 1/4-inch pieces
salt and pepper
1/2 tsp soy sauce
1/2 tsp tomato paste
2 tbsp unsalted butter
3 tbsp flour
1/2 cup milk
1 tsp lemon juice
1 tbsp minced fresh parsley
1/4 cup frozen baby peas

Steps:

1.  Bring chicken and broth to simmer in medium saucepan.  Reduce heat to medium-low, cover, and cook for 8 to 10 minutes.  Transfer chicken to medium bowl and shred chicken with 2 forks into bite size pieces.  Reserve one cup of broth.
2.  Heat oil in the now-empty saucepan.  Add mushrooms, onion, carrot, celery, 1/4 tsp of salt, and 1/4 tsp pepper.  Cover and cook, until mushrooms have released their juices, about 5 minutes.
3.  Uncover and stir in soy sauce and tomato paste.  Increase heat to medium-high and cook until liquid has evaporated and mushrooms are well-browned (5 to 7 minutes).  Transfer veggies to bowl with chicken.
4. Melt butter in the empty saucepan over medium heat.  Stir in flour and cook for 30 seconds.  Slowly whisk in reserved broth and milk.  Bring to a simmer and cook until thickened.
5.  Off heat, stir in lemon juice, parsley, chicken mixture and peas.
6.  Pour chicken mixture into an oiled baking dish. Scatter crumble topping evenly over filling.  Bake pot pie until filling is bubbling and topping is well browned, 12 to 15 minutes.