Tuesday, October 4, 2011

Chicken pot pie crumble

Biscuits over creamy chicken and vegetables
 I found this recipe over at Mel's Kitchen Cafe, made a few adjustments to it based on what I had on hand, and voilà! A delicious dinner, pictured above, and laid out step by step below. 

Crumble Topping:
2 c. all purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp chilled butter, cut into 1/2-inch cubes
a handful of mozzarella cheese
1 c. skim milk

1 Tbsp olive oil
1 onion, finely chopped
3-4 carrots, pelled and sliced
2-3 stalks celery, chopped
2 potatoes, peeled and cubed
salt and pepper
1 lb cooked chicken (I rehydrated some freeze-dried chicken from my food storage)

4 Tbsp (1/2 stick) butter
1/2 c. flour
1 c. milk
2 c. chicken broth

Preheat the oven to 400 degrees. Mix the crumble topping first: in a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Add the chilled butter pieces and rub the butter into the mixture, using your fingers or a pastry cutter, until the mixture resembles course crumbs. Throw in the cheese, add the milk, and stir until combined. Spoon the mixture onto a baking sheet lined with parchment paper. Bake the crumble biscuit topping until fragrant and starting to brown, about 15 minutes. Set aside.

To begin the filling, heat the olive oil in a pot over medium heat. Add the onion, carrots, celery, potatoes, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. Add the cooked chicken to the mix and remove from heat.

In a small saucepan, melt the butter (4 Tbsp) over medium heat. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the milk and chicken broth. Bring to a simmer and stir until the sauce thickens, about 5 minutes, being careful not to let the bottom burn. Add salt and pepper to taste.

Pour the sauce over the vegetable chicken mixture, then transfer it all to a 9x13 pan. Crumble the biscuit topping and sprinkle evenly over the filling. Bake at 400 degrees until the topping is well-browned, about 15-20 minutes. Let stand for 10 minutes before serving.

I'm linking up:



Alison @ mommadidit.blogspot.com said...

This looks delicious! Can't wait to give it a try.

Melanie said...

Glad you loved this, Erin!

Handy Man, Crafty Woman said...

Sounds good and looks even better! Thanks for linking to Wicked Awesome Wednesday.

Brooke said...

Mmm! Looks and sounds delicious. I think I may have to try this. And I also need to get myself some of that freeze dried chicken. It's one of those things I keep saying I'll do but never actually get around to doing it.

Thanks for your comment on my blog. I hope you'll be back soon. The enchiladas really are good.