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

Do you really want to spend hours cooking chicken, sautéing vegetables, and making pastry dough—even for the best of results? Neither did we.

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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