Chicken Pot Pie Crumble – My Favorite Pot Pie
INGREDIENTS
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20 oz. boneless skinless chicken breast halves (about 2 large)
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1 (14.5 oz) can low-sodium chicken broth
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1 Tbsp olive oil
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1 cup peeled and diced carrots (about 2 large carrots)
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3/4 cup diced celery (about 2 large stalks)
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3/4 cup finely diced yellow onion (about 1/2 medium onion)
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2/3 cup frozen peas
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3 Tbsp butter
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1/3 cup all-purpose flour
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3/4 cup milk
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1 tsp lemon juice
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1 1/2 tsp dried parsley
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1/4 tsp dried thyme
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1 1/2 cups all-purpose flour
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1 1/2 tsp baking powder
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1/2 tsp salt
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1/4 tsp freshly ground black pepper
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1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavor)
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1/8 tsp cayenne pepper (optional)
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1/4 cup butter, cold and diced into small cubes
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2 oz. finely shredded Parmesan cheese (about 1/2 cup packed)
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3/4 cup + 2 Tbsp heavy cream
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