Chicken Pot Pie With Savory Crumble Topping

Name: Chicken Pot Pie With Savory Crumble Topping
Yield: Serves 6
Ingredients: 1 1/2 pounds, boneless, skinless chicken breasts and/or thighs; 3 cups, low-sodium chicken broth; 2 tablespoons, vegetable oil; 1 medium, onion, chopped fine (about 1 cup); 3 medium, carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup); 2 small, celery ribs, chopped fine (about 1/2 cup); , Table salt and ground black pepper; 10 ounces, cremini mushrooms, stems trimmed, caps wiped clean and sliced thin; 1 teaspoon, soy sauce (see note); 1 teaspoon, tomato paste (see note); 4 tablespoons (1/2 stick), unsalted butter; 1/2 cup, unbleached all-purpose flour; 1 cup, whole milk; 2 teaspoons, juice from 1 lemon; 3 tablespoons, minced fresh parsley leaves; 3/4 cup, frozen baby peas; 2 cups (10 ounces), unbleached all-purpose flour; 2 teaspoons, baking powder; 3/4 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1/8 teaspoon, cayenne pepper; 6 tablespoons, unsalted butter, cut into 1/2-inch cubes and chilled; 1 ounce, Parmesan cheese, finely grated (about 1/2 cup); 3/4 cup plus 2 tablespoons, heavy cream (see note)

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Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

SERVES6

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

For a streamlined chicken pot pie recipe, we poached boneless, skinless breasts and thighs in chicken broth, which we then used as the foundation of a full-bodied sauce. We opted for the traditional vegetable combination of onions, carrots,...

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