Chicken Pot Pie Crumble

Here is a variation from your standard chicken pot pie recipe, with a biscuit-like crumble on top instead of a crust.

Chicken Pot Pie Crumble


1-2 boneless skinless chicken breasts
1 (14.5 oz) can low-sodium chicken broth (or 2 tsp. chicken bouillon and ~2 cups water)
1 cup peeled and diced carrots (about 2 large carrots)
2-3 potatoes, peeled and diced
2/3 cup frozen peas
3 Tbsp butter
1/3 cup all-purpose flour
1/2 tsp. garlic salt
3/4 cup milk

For the crumble:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1/8 tsp cayenne pepper (optional)
1/4 cup butter, cold and diced into small cubes
2 oz. finely shredded Parmesan cheese (about 1/2 cup packed) (optional)
3/4 cup + 2 Tbsp heavy cream (or milk is fine)


Place chicken in a slow cooker. Pour chicken broth over chicken. Cover with lid and cook on low heat about 5 - 6 hours until chicken is cooked through. (Or you can boil the chicken on the stove.) Remove chicken from slow cooker, dice, and set aside.

To prepare crumble:

Preheat oven to 450 degrees. In a mixing bowl, whisk together flour, baking powder, salt, pepper, garlic powder and optional cayenne pepper. Using your finger tips or a pastry blender, cut butter into mixture until it resembles coarse crumbs. Stir in Parmesan cheese. Pour in heavy cream (or milk) and mix just until combined. Break and drop mixture into 1-2 inch pieces onto a greased cookie sheet (these are kind of like drop biscuits). Bake in preheated oven for 10 minutes. Remove from oven and set aside.

To prepare filling:

Boil potatoes and carrots with a little salt until soft. Drain and set aside. Reduce heat to medium, melt butter in saucepan, then add in flour and garlic salt and cook, stirring constantly for about 20 seconds (it will be very thick). While stirring, slowly add in milk followed by reserved chicken broth (you may not need to add all of the chicken broth--just add it until the sauce is the consistency you like). Season with salt and pepper to taste. Remove sauce from heat and add cooked carrots and potatoes, frozen peas, and diced chicken. Toss to evenly coat. Pour mixture into a 9x13 cake pan (or you can use two pie pans) and sprinkle with baked crumble topping (you may have extra topping). Bake in 400 degree oven until nicely golden (about 12-14 minutes). Serve warm.

Note: Instead of baking the crumble topping first, it does work to drop the batter on top of the sauce mixture and bake them all together, but you will need to bake it longer so that the topping isn't doughy. It's easier to get the topping to be crispy if you bake it separately first. You can use whole wheat flour instead of white if you want, but honestly in this case white flour tastes better. I originally found this recipe here and have been experimenting with modifications until it tasted how I wanted it.


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