Monday, May 20, 2013

CHICKEN POT PIE CRUMBLE


I haven't any idea why my computer will download pictures one day
and refuse to do it the next day.  In the meantime I tried a new chicken pie 
that was recommended by a friend on facebook.
Today I can share it, pictures included.
My version is based on Mel's Kitchen Cafe with a few changes.
Unlike Mel, I love chicken pies in many forms but I will concede that
the crumble topping on this one sends it over the top!


For the chicken in this recipe, I like to bake boneless,, skinless chicken
breasts in the oven.


I drizzle the chicken with olive oil and season it generously with
'Spike' and seasoning salt.  In my opinion, the flavor is far more tasty than
simmering the chicken on the stove top.


I prepare the filling in a jumbo non-stick frying pan ...
If you can pick out the onions, you will note they are sauteed ...
always sauteed for that extra special flavor.


Stir it altogether and it is ready for the crumble.


I mixed the dry ingredients and butter in a food processor
and tipped the mixture into a bowl before adding the liquid.


The instructions were to crumble the mixture into irregularly shaped
pieces.  I sort of tore the dough apart in hopes that I was doing it right.


My misgivings evaporated as I pulled the crumble out of the oven
and sprinkled it over the chicken filling. 
It is most delicious, crisp and tasty!


When dipping a serving out of the baking pan, the crumble gets
dispersed among the filling and it loses some of the colorful appeal as it first 
emerges from the oven, but the crunch is all there in the yummy mix.

CHICKEN POT PIE CRUMBLE

5 chicken breasts, skinless and boneless
( or enough to make 3 cups cubed chicken)

Rinse chicken, trim fat and pat dry with paper towel.
Place in baking dish; sprinkle with olive oil.
Season with salt, pepper and seasoning salt and any other seasonings
you prefer such as Spike, poultry seasoning and parsley flakes.
Bake in 350 degree oven for 25 minutes or until chicken is done.


FILLING

½ cup water
1 cup chopped carrots
½ cup chopped celery

In a saucepan, combine water, carrots and celery; simmer until
tender, about 10 minutes.  Do not drain.

1 cup chopped onion
1 tbsp. olive oil

Saute onion over low heat in olive oil, stirring occasionally until tender.
Set aside.

¼ cup butter or margarine
5 tbsp. all-purpose flour
1 tsp. salt
1 tsp. parsley flakes
1/8 tsp. thyme
1/8 tsp. pepper
2 cups chicken broth
1 cup milk

Melt butter in large saucepan or frying pan over low heat.
Blend in flour and seasonings, stirring until mixture is smooth.
Gradually add broth and milk stirring with a whisk until smooth.
Heat to boiling, stirring constantly until thickened.

3 cups cubed chicken
2/3 cup frozen peas

Stir chicken, peas, onions and vegetables into sauce.  Pour into greased
9 x 13 -inch baking dish.

CRUMBLE TOPPING

1½ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
¼ tsp. pepper
dash cayenne pepper
4 tbsp. cold butter, cubed
2/3 cup freshly grated Parmesan cheese
3/4 cup heavy cream

In mixing bowl or food processor, stir together dry ingredients.  Cut in butter
with pastry cutter or pulse in processor until mixture resembles
coarse crumbs.  Stir in Parmesan cheese.
Add the cream and stir just until combined.
Crumble the mixture into irregularly shaped pieces onto a baking sheet
lined with parchment paper.  Bake in preheated 400 degree oven for 7 minutes.
Remove from oven and turn pieces over.  Return to oven and continue to bake
until starting to brown.
Scatter crumble topping evenly over the filling.  Bake at 400 degrees until
the topping is well browned, about 15 - 20 minutes.
 Yield: 6 to 8 servings









No comments:

Post a Comment