Chicken Pot Pie Crumble

Our house was over taken by the flu bug this week and food was not our friend.

Today I was our 2nd day and we had to get some solid food in our bellies!  So when I got this email from Just Get Off Your Butt and Bake, I had to try and see if we could eat!!


This was SUPER easy to make.  Even being sick.  Next time I make this I’ll double the recipe because one 9×13 pan wasn’t enough for seven of us.  Even with the flu,  I could have had seconds of this!!

Normally when I make Chicken Pot Pie I use the crescent rolls for the top crust and the bottom.  This is the first time I’ve seen the crumbles for the topping.  And I have to say, this is much easier to make and it tastes great.

I was going to make a side salad as Jonna suggested, but there are only 2 of us that would have eaten it, so I didn’t.

I was sure hoping to have some left overs for lunch tomorrow but no luck.

Thanks, as always for sharing your food with us!!


This is a delicious variation of a pot pie with Pie Crust. The crumble is a cross between a parmesan cracker and shortbread.
  • For the Sauce mixture:
  • 1 cup of steamed broccoli pieces – Break in very small pieces, or chop
  • * can substitute 1 cup of frozen peas instead (I used peas)
  • 2 cups cooked chicken breasts
  • *use Rotisserie chicken or boil chicken 3 large breasts or about 6 tenders until tender. Cool then tear into small pieces (I used the Oscar Meyer Rotisserie chicken)
  • 1 or 2 carrots sliced very thin (opt)
  • For the Sauce:
  • ⅓ cup Butter- melted
  • ¼ cups Cornstarch, dissolved in ½ cup COLD Water
  • ½ cups Chicken Broth
  • ¼ tsp. Salt (add more if desired)
  • ¼ tsp Pepper
  • ½ tsp sugar
  • ¼ tsp red pepper flakes (opt)
  • 2 Cups Milk (use 2% or Whole milk)
  • 1½ to 2 cups of grated Cheddar Cheese
  • For the crumble topping:
  • 2 cups flour
  • 2 tsp. baking powder
  • ¾ tsp. salt
  • ½ tsp. pepper
  • ⅛ tsp. cayenne pepper
  • 6 Tablespoons chilled unsalted butter, cut into ½” cubes
  • ¾ cup Parmesan cheese
  • 1 cup heavy cream or half & half (I didn’t have heavy cream so I used evaporated milk)
  1. Instructions
  2. Directions for the Sauce:
  3. In saucepan over medium heat, melt the butter, then salt, pepper, pepper flakes and the sugar. Stir well.
  4. Add the cornstarch dissolved in cold water, chicken broth, and milk.
  5. Add the thinly slice carrots. (opt) Stir well, and continue stirring until sauce has thickened, stirring constantly.
  6. Turn heat down to low, and add 1- ½ to 2 cups grated cheddar cheese. Stir until melted. (Do not let sauce boil)
  7. Add steamed broccoli and chicken pieces and stir well to combine.
  8. NOTE:
  9. If sauce becomes too thick, simply add more milk or more chicken broth until it reaches your desired consistency.
  10. For the Crumble:
  11. In a large bowl, combine flour, baking powder, salt, pepper and cayenne. Sprinkle butter pieces over top of flour mixture. Using a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse cornmeal. Stir in the Parmesan cheese. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces and put them onto a baking sheet. Bake at 450 until fragrant and starting to brown (10 to 13 min). Set aside.
  12. Note:
  13. You can use a 9×13 inch glass baking dish or make individual Pot Pie crumbles.
  14. Pour mixture into 9×13 pan or small individual size oven safe dishes.
  15. Scatter half baked crumble topping evenly over the filling.
  16. Bake at 400 until filling is hot and bubbly and topping is well browned. (about 12-15 minutes

As I said, this was really easy to make and it was just what we needed to get us through the flu.

Have a great week.

Two Girls Cooking – Patricia 😉



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