Chicken-Pot-Pie Crumble

November 14, 2014

A delicious chicken filling with a parmesan biscuit topping! We love this version better than the traditional pie crust!

1 lb. chicken, boneless, skinless
8 oz. frozen veggie mix of carrots, peas, green beans and corn
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1/2 tsp garlic powder
1/4 tsp dried thyme or rosemary
1 3/4 cup reserved water (from boiling chicken)
2 tsp Better than Bullion paste (or substitute 2 chicken bullion cubes)
1 cup milk
For the crumble:
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/4 cup butter, cold and cut into small pieces
1/2 cup fresh shredded Parmesan cheese
3/4 cup + 2 Tbsp half and half

For the crumble Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper and garlic powder. Add the butter and cut in with a fork until the mixture resembles coarse...
See the full directions on my site

Nutritions

Calories
776

Sodium
1208mg
50% DV

Fat
44g
68% DV

Protein
42g
84% DV

Carbs
50g
17% DV

Fiber
7g
28% DV

Dinner Baked