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.
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.
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!
It’s delicious though.
O.k….this picture stinks.
I’ll blame it on jet lag.
In case you’re wondering, it’s finely sliced carrots, chopped steamed broccoli
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.
Add the small pieces of chicken breasts.
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.
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.
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!
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
- 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
- 1 or 2 carrots sliced very thin (opt)
- For the Sauce:
- 1/3 cup Butter- melted
- 1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
- 1/2 cups Chicken Broth
- 1/4 tsp. Salt (add more if desired)
- 1/4 tsp Pepper
- 1/2 tsp sugar
- 1/4 tsp red pepper flakes (opt)
- 2 Cups Milk (use 2% or Whole milk)
- 1 1/2 to 2 cups of grated Cheddar Cheese
- For the crumble topping:
- 2 cups flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/8 tsp. cayenne pepper
- 6 Tablespoons chilled unsalted butter, cut into 1/2″ cubes
- 3/4 cup Parmesan cheese
- 1 cup heavy cream or half & half
- Directions for the Sauce:
- In saucepan over medium heat, melt the butter, then salt, pepper, pepper flakes and the sugar. Stir well.
- Add the cornstarch dissolved in cold water, chicken broth, and milk.
- Add the thinly slice carrots. (opt) Stir well, and continue stirring until sauce has thickened, stirring constantly.
- Turn heat down to low, and add 1- 1/2 to 2 cups grated cheddar cheese. Stir until melted. (Do not let sauce boil)
- Add steamed broccoli and chicken pieces and stir well to combine.
- If sauce becomes too thick, simply add more milk or more chicken broth until it reaches your desired consistency.
- For the Crumble:
- 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.
- You can use a 9×13 inch glass baking dish or make individual Pot Pie crumbles.
- Pour mixture into 9×13 pan or small individual size oven safe dishes.
- Scatter half baked crumble topping evenly over the filling.
- Bake at 400 until filling is hot and bubbly and topping is well browned. (about 12-15 minutes)
- This is great served hot – with a green salad and toasted french bread.