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5 from 1 vote

Chicken Pot Pie with Savory Crumb Topping

This recipe comes together with key ingredients that seem unusual for a pot pie. Tomato paste and soy sauce greatly deepen the savory flavor of the filling but don't convey their distinctive tastes like you'd expect. Do not omit them as they make this pie incredibly flavorful. Also, do not substitute milk or half-and-half for the heavy cream.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Dish
Servings: 6
Calories: 600kcal
Author: Good Dinner Mom

Ingredients

Crumb Topping:

Instructions

  • For the topping:
  • Preheat oven to 450F degrees. Line a rimmed baking sheet with parchment paper.
  • Combine 2 cups flour, 2 teaspoons baking powder, ¾ teaspoon salt, ½ teaspoon pepper, and ¼ teaspoon cayenne in large bowl. Grate 6 Tablespoons butter over the flour mixture and then with your fingers, rub butter into the flour mixture until it resembles course cornmeal. Stir in ½ cup Parmesan. Add ¾ cup cream and stir until just combined.
  • Spread mixture onto parchment paper-lined baking sheet.
  • Bake until fragrant and starting to brown, 12 to 15 minutes. Set aside.
  • For the filling:
  • Reduce oven heat to 425F degrees.
  • Prepare the chicken - Cut chicken breasts from rotisserie and shred into bite-size pieces. Place in medium bowl and set aside.
  • In a medium dutch-oven or heavy pot, heat 1 Tablespoon oil over medium heat until shimmering.
  • Add ¾ cup onion, 3 sliced carrots, 2 minced celery, ¼ teaspoon salt, ¼ teaspoon pepper; cover and cook, stirring occasionally, until tender, 5 to 7 minutes.
  • Add to bowl with chicken and again set aside.
  • In the same pot you cooked the vegetables, add the remaining 1 Tablespoon oil until shimmering. Add 10 sliced mushrooms; cover and cook, stirring occasionally, until mushrooms have released their liquid, just a few minutes.
  • Remove cover and stir in 1 teaspoon soy sauce and 1 teaspoon tomato paste. Cook, stirring often, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on the surface of the pan, about 5 minutes.
  • Transfer mushrooms to bowl with chicken and vegetables. Set aside.
  • Melt the 4 Tablespoons butter in again-empty pot over medium heat. Add ½ cup flour and cook, stirring constantly, for 30 seconds.
  • Slowly whisk in chicken broth and 1 cup milk and bring to simmer, scraping up any browned bits, cooking until sauce thickens, about 3 minutes.
  • Turn off heat, stir in lemon juice and 2 Tablespoons parsley, then stir chicken mixture, plus now add the ¾ cup peas and ½ cup corn, into sauce. Season with salt and pepper to taste.
  • Pour chicken mixture into 13 by 9-inch baking dish.
  • Scatter crumb topping evenly over filling (You can use as much of the topping as you like, but don't need to use it all).
  • Place pot pit on aluminum foil-lined rimmed baking sheet and bake until filling is bubbly and topping is well browned, 13 to 18 minutes.
  • Sprinkle with remaining 1 Tablespoon parsley and serve.

Nutrition

Serving: 1g | Calories: 600kcal | Carbohydrates: 59g | Protein: 17g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 727mg | Potassium: 852mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6645IU | Vitamin C: 16mg | Calcium: 279mg | Iron: 4mg