Chicken Pot Pie With Savory Crumble Topping

From Old-Fashioned Sunday Dinners

Chicken Pot Pie With Savory Crumble Topping

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,...

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, celery, and peas, and cooked them separately to preserve their texture. To add chicken flavor to our chicken pot pie’s sauce, we stirred a butter-and-flour roux into milk and the poaching liquid, and used sautéed mushrooms, soy sauce, and tomato paste to enhance its savory character. Every chicken pot pie recipe—even a speedy one—needs a crisp, buttery top, so we settled on a “crumble” crust. It was a snap to prepare, and a quick stay in the oven before topping the pot pie with it made sure the savory crumble crust cooked through and crisped up once baked on top of the pot pie.

Watch the Full Episode

Old-Fashioned Sunday DinnersSeason 11, Ep. 1101

Straightforward comfort foods take the spotlight in these classic Sunday night meals. Our Simple Pot Roast cooks up tender and moist, and our Chicken Pot Pie with Savory Crumble Topping is on the tabl...