Chicken Pot Pie Crumble

Oh gosh . . .

The Ad that was running when I opened by blog,

took my breath away!

Not sure it was quite appropriate for a food blog.

If you don’t know what I’m referring to . . . enough said.

Hi there,

I’m back.

I baked . . . CHICKEN POT PIE CRUMBLES.

It seems I’ve been away forever.

I hope someone missed me.

We flew from one end of the country to the other . . . it seems.

Well, not really.

We went from Idaho to Richmond Virginia.

I hate flying, but it was the only way I was going to get to see this little beauty.

I’d like you to meet my newest little Granddaughter.

CAMRYN DANIELLE

She’s gorgeous . . . and I held her and held her and held her . . . then we had to fly home!

Sad but true.

We have 10 little beauties now. We feel very blessed indeed.

You’ll feel blessed as well, when you make:

Chicken Pot Pie Crumbles

This is a variation of the “normal” pie crust topped pot pie.

It’s a bit quicker to pull together . . . but I don’t believe it would qualify for a lean cuisine!

Just saying.

It’s delicious though.

O.k….this picture stinks.

It’s blurry.

I’ll blame it on jet lag.

In case you’re wondering, it’s finely sliced carrots, chopped steamed broccoli

and

grated Cheddar cheese and cooked chicken breasts torn into small pieces.

FYI:  You could do the “normal and use frozen green peas instead of the broccoli.

Do all the prep work before you start the sauce.

For the sauce:

Melt the butter in a heavy skillet over medium heat.

Add your seasonings and give it a whisk.

Add the milk and the chicken broth and blend well.

(I just mix them together in my measuring cup)

Measure 1/2 cup of Cold water and stir in 1/4 cup of Cornstarch . . . blend well.

Slowly . . . Slowly . . . whisk it into the skillet.

Continue whisking . . . don’t check your email, answer your phone or get involved in Facebook!

I really don’t like Facebook – I seem to forget about it.

Continue whisking over med. heat.

Add those finely sliced carrots if you so desire.

Whisk away while it starts to thicken.

It should thicken into a glorious delicious sauce.

Oh . . .Your not done.

Well, you could be if you don’t like cheese.

Who doesn’t like cheese!

Turn the heat to LOW and add the grated cheese.

Stir, stir, stir until it’s melted and ultra smooth.

DO NOT LET THE SAUCE BOIL!

Now just in case you feel the sauce is too thick for your tastes,

simply add a bit of chicken broth or milk.

Go easy though!

Add the steamed broccoli or frozen peas instead.

Stir.

Add the small pieces of chicken breasts.

Stir.

Guess what?

Sometimes I make this into a fabulous soup instead.

You might want to thin it with a bit more with cream, milk or even broth.

Or . . . if you like your cream soups thick . . . like I do,

leave it alone!

Today, I’m making Pot Pie Crumbles.

If I was just having soup though . . . I’d top it with grated cheese and crisp bacon bits.

Just saying.

You can use a 9×13 glass baking dish or individual ramekins.

My ramekins are (2) 16 ounce and (2) 8 ounce

Cover your dish or dishes with saran wrap, while you make the crumble topping.

Now for the Crumble.

It’s a cross between a Parmesan Cracker and Parmesan shortbread.

Cut the cold pieces of butter into the flour mixture.

You can even use your hands if you like.

Once it’s the size of small pea size chunks, you’re good to go.

Add your Parmesan Cheese.

Mix it all together.

Pour in your cream or even half & half.

Stir it all together . . . just until mixed.

It should look weird . . . like this.

Spread it out on a cookie sheet.

Plop it into a 450 degree oven for about 10 to 13 minutes.

Or until lightly browned.

Top with as few or as many crumbles as you like.

Bake in a 400 degree oven until filling is bubbling and the topping is well browned.

The crispier the topping the better.

15 to 20 minutes should do it.

mmm good.

So, it’s a New Year, what kind of recipes would you like to see?

Let me know.

It’s good to be back . . . I almost forgot how to blog!

 

Print