Chicken Pot Pie Crumble
I was never a fan of chicken pot pie until a friend so kindly brought me this dish after I had my baby a few years ago. I’m fully in love with it! Rather then getting a surrounding of heavy pie crust you get a fluffy biscuit topping that will quickly have you loading your plate with a second round. (The fluffy biscuit is what makes this a Chicken Pot Pie Crumble instead of just a pie!) In my opinion the topping is what makes this dish. It sets it apart from it’s competitors, being loaded with Parmesan cheese, plenty of heavy cream, some black pepper and cayenne pepper for a slight kick, and I also added a little garlic powder (because how can I resist?). Then to finish, it’s browned in the oven to beautifully golden perfection. And the wonder doesn’t just end at the topping. That is just the beginning. It’s loaded with fresh, sauteed veggies, fall apart tender chicken which is all tossed in a creamy white sauce. This hearty dish would also be incredible made with leftover turkey from your upcoming Thanksgiving feast, and don’t be afraid to clean out the fridge or freezer for veggies. I love how this is your entire meal in one dish. The main course with the chicken, the side with its generous portion of veggies and a bread with that unbelievable topping. I love how the slightly tangy flavor from the Parmesan cheese will keep people wondering what delicious ingredient that incredible flavor is coming from. This dish will remind you of what a classic, simple, just plain good dinner is intended to be. Enjoy!
