Chicken Pot Pie Crumble

Ingredients

• 680 g (1½ lb)chicken
• 480 ml (2 cups)low-sodium chicken broth
• 15 ml (1 tbsp)olive oil
• 1 onion, chopped (about 150 g; 1 cup)onion
• 3–4 carrots, peeled and sliced (about 130 g; 1 cup)carrots
• 2–3 celery ribs, chopped (about 50 g; ½ cup; the original cook used 1 cup)celery
• 57 g (4 tbsp)butter
• 40 g (⅓ cup)all-purpose flour
• 240 ml (1 cup)milk
• ½ tspsalt
• ½ tsppepper
• 1 tspdried thyme
• 110 g (¾ cup; the original cook used 1 cup)frozen peas
• 250 g (2 cups)all-purpose flour
• 2 tspbaking powder
• ¾ tspsalt
• ½ tsppepper
• ⅛ tspcayenne pepper
• 85 g (6 tbsp), cut into 1.25 cm (½-inch) cubes and chilledbutter
• 75 g (¾ cup), freshly gratedParmesan cheese
• 240 ml (1 cup)double cream or milk

Instructions

1. 1

   Cook the chicken

   Simmer the chicken in the broth in a large pot until just cooked through, about 10–12 minutes. Alternatively, cook it in a slow cooker on high for 3 hours or low for 5 hours. Transfer the chicken to a medium bowl, strain the broth through a fine-mesh sieve into a measuring jug and reserve it. Keep the empty pot for later.

2. 2

   Mix the topping

   Heat the oven to 200°C (400°F). In a large bowl, combine the 250 g flour, baking powder, ¾ tsp salt, ½ tsp pepper and cayenne. Scatter the chilled butter cubes over the flour and rub them in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. A food processor can also be pulsed to this texture.

3. 3

   Bake the crumble

   Stir the Parmesan into the flour mixture, then add the cream or milk and stir just until combined. Break the mixture into irregular pieces on a baking tray lined with parchment paper. Bake until fragrant and beginning to brown, about 15 minutes, tossing halfway through. Set aside.

4. 4

   Cook the vegetables

   Heat the olive oil in the empty pot over medium heat. Add the onion, carrots, celery and a little salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. Meanwhile, shred or cut the chicken into small bite-sized pieces. Add it to the bowl with the vegetables and set aside.

5. 5

   Make the filling

   Melt 57 g butter in the empty pot over medium heat. Stir in 40 g flour and cook for 1 minute, stirring constantly. Gradually whisk in the reserved broth and 240 ml milk. Bring to a simmer and stir occasionally until thickened, about 5 minutes, taking care not to let the bottom burn. Add ½ tsp salt and ½ tsp pepper, then remove from the heat and stir in the chicken, vegetables and peas.

6. 6

   Bake the pie

   Pour the filling into a greased 23 × 33 cm (9 × 13-inch) baking dish and scatter the crumble topping evenly over it. Bake at 200°C (400°F) until the topping is well browned and the filling is bubbling, about 15–20 minutes. Leave the casserole to stand for 10 minutes before serving.

What is chicken pot pie crumble?

Chicken pot pie is an American comfort-food dish built around chicken and vegetables in a creamy sauce, traditionally enclosed in pastry. This version keeps the familiar filling but replaces the pastry shell with a savoury, biscuit-like crumble.

The topping is baked separately before being added, which helps it stay distinct as it finishes in the oven. Parmesan gives the crumbs a salty, savoury edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 37g protein, 57g carbs, 38g fat.

The chicken supplies most of the protein, while the flour in the sauce and topping provides much of the carbohydrate. Butter, Parmesan and cream contribute much of the fat; serve a moderate portion with a green salad or extra vegetables for a more balanced plate.

The chicken and broth

Poach the chicken only until just cooked so it stays tender during the second bake. Straining and saving the cooking broth gives the sauce a chicken-rich base.

Build a crumbly topping

Cold butter is key: rub it into the flour until you have uneven, coarse crumbs rather than a smooth dough. Stir the liquid in just until combined so the topping stays tender.

Spread the pieces loosely on the tray and toss them halfway through baking. They should smell fragrant and show the first signs of browning before they go onto the filling.

Make a smooth sauce

Flour cooked briefly in melted butter forms the base of the sauce. Add the reserved broth and milk gradually while whisking to help prevent lumps.

Simmer gently for about 5 minutes, stirring now and then. The sauce should thicken enough to coat the filling, but keep an eye on the bottom of the pot to prevent scorching.

Check the vegetables and filling

Cook the onion, carrots and celery until just tender; they will soften further in the oven. Cutting or shredding the chicken into small pieces helps distribute it through each portion.

Stir the peas in with the chicken and vegetables after taking the sauce off the heat. This keeps the filling preparation straightforward and avoids overcooking them in the pot.

Finish and serve

The casserole is ready when the topping is well browned and the filling bubbles around the edges. Rest it for 10 minutes so the hot filling settles a little before you serve it.

Serve on its own or alongside a crisp green salad or simply dressed vegetables. The fresh, lighter side balances the creamy sauce and buttery topping.

Recipe notes & tips

• Chill the topping butter well before rubbing it into the flour.
• Stop mixing the crumble as soon as the liquid is incorporated.
• Strain and reserve all the chicken broth for the sauce.
• Whisk the broth and milk into the roux gradually to keep the sauce smooth.
• Let the casserole rest for 10 minutes before serving.

Variations

• Use skimmed milk: choose it in place of cream for a less rich topping.
• Add more peas: use up to 1 cup for a more vegetable-filled casserole.
• Adjust the celery: use 1 cup chopped celery if you prefer a stronger celery presence.
• Change the herbs: replace the dried thyme with dried sage for a different savoury note.
• Add extra vegetables: stir cooked sweetcorn into the filling along with the peas.

Common mistakes to avoid

• Overworking the topping: stop as soon as the mixture comes together so it stays crumbly.
• Adding liquid too quickly: whisk the broth and milk in gradually to help avoid lumps.
• Overcooking the chicken: simmer only until just done, as it will bake again in the casserole.
• Skipping the topping’s first bake: bake it until fragrant and starting to brown so it can crisp on the filling.
• Serving straight from the oven: rest the casserole for 10 minutes so the filling is easier to portion.

How to store

Cool leftovers promptly, cover or transfer to an airtight container, and refrigerate for up to 3 days. Reheat portions in a 180°C oven until hot throughout; the topping may soften during storage.

Frequently asked questions