Chicken Pot Pie

Ingredients

• Filling:
• 1 ½ pounds chicken – breasts or thighs
• 3 cups chicken broth
• 2 tablespoons vegetable oil
• 3 medium carrots, peeled and cut into ¼-inch slices (1 cup)
• 2 small celery ribs, chopped fine (about ½ cup)
• 1-2 onions, chopped
• Salt and pepper
• 10 ounces mushrooms
• 1 teaspoon soy sauce
• 1 teaspoon tomato paste
• 4 tablespoons unsalted butter
• ½ cup flour
• 1 cup whole milk
• 2 teaspoons lemon juice
• ¾ tablespoon parsley leaves
• Peas (amount not specified in original)
• Crumble Topping:
• 2 cups flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 6 tablespoons unsalted butter
• 1 ounce parmesan cheese (about ½ cup finely grated)
• ¾ cup plus 2 tablespoons heavy cream

Directions

1. For the topping: combine flour, baking powder, salt, black pepper, and cayenne pepper in a large bowl.
2. Sprinkle butter pieces over the flour mixture; using your fingers, rub the butter into the flour until it resembles coarse cornmeal.
3. Stir in the Parmesan. Add the cream and stir until just combined.
4. Crumble the mixture into irregularly shaped pieces, ranging from ½ to ¾ inch each, onto a parchment-lined rimmed baking sheet.
5. Bake until fragrant and starting to brown, 1-13 minutes. Set aside.
6. For the filling: bring the chicken and broth to a simmer in a covered Dutch oven over medium heat. Transfer chicken to a large bowl; do not wash the Dutch oven.
7. Meanwhile, adjust the oven rack to the upper-middle position and heat the oven to 450 degrees.
8. Heat 1 tablespoon oil in the now-empty Dutch oven over medium heat until simmering. Add onions, carrots, celery, 14 teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5-7 minutes.
9. While the vegetables are cooking, shred the chicken into small bite-sized pieces.
10. Transfer the cooked vegetables to the bowl with the chicken; set aside.
11. Heat the remaining tablespoon of oil in the empty Dutch oven over medium heat until simmering. Add mushrooms, cover, and cook, stirring occasionally, until the mushrooms have released their juices, about 5 minutes.
12. Remove the cover and stir in the soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated and mushrooms are well browned and dark fond begins to form on the pan, about 5 minutes.
13. Transfer mushrooms to the bowl with chicken and vegetables; set aside.
14. Heat butter in the empty Dutch oven over medium heat. When the foaming subsides, stir in the flour and cook 1 minute.
15. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and simmer until the sauce fully thickens, about 1 minute. Season to taste with salt and pepper.
16. Remove from heat and stir in the lemon juice and parsley. Stir the chicken-vegetable mixture and peas into the sauce.
17. Pour the mixture into a 13x9 inch pan or casserole dish.
18. Scatter crumble topping evenly over the filling.
19. Bake on a rimmed baking sheet until filling is bubbling and topping is well browned, 12-15 minutes.
20. Serve.