Chicken Pot Pie Crumble
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Cooking Classy · by Jaclyn★ 5.0 (3)

Chicken Pot Pie Crumble

NUTRITION · PER SERVING365M COOK
CAL 29%·PRO 71%
CARBS 37G25% OF CAL
6G FIBER0G ADDED0G INTRINSIC25G OTHER6G TOTAL SUGAR
FAT 33G50% OF CAL
15G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy chicken and vegetable pot pie filling topped with parmesan drop biscuits instead of a crust. Comfort food made easier and worth putting on your dinner rotation.

mainamericancasserolechicken
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Nutrition & ingredients

Ingredients

serves 6
  • 20 oz boneless skinless chicken breast halves ((about 2 large))
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 Tbsp olive oil
  • 1 cup peeled and diced carrots ((about 2 large carrots))
  • 3/4 cup diced celery ((about 2 large stalks))
  • 3/4 cup finely diced yellow onion ((about 1/2 medium onion))
  • 2/3 cup frozen peas
  • 3 Tbsp butter
  • 1/3 cup all-purpose flour
  • 3/4 cup milk
  • 1 tsp lemon juice
  • 1 1/2 tsp dried parsley
  • 1/4 tsp dried thyme or rosemary
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder ((use 1/2 tsp for a slightly stronger garlic flavor))
  • 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))
  • 3/4 cup + 2 Tbsp heavy cream
PREP
25M
SODIUM
703MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.