Easy Chicken Pot Pie Crumble

melskitchencafe.com

Vickie Noble Filoso

subheading: CHICKEN AND SAUCE:

1 ½ pounds chicken (about three medium-size chicken breasts)

2 cups low-sodium chicken broth

1 tablespoons olive oil

1 onion , chopped fine (about 1 cup)

3 to 4 carrots, peeled and sliced (about 1 cup)

2 to 3 stalks celery, chopped (about ½ cup)

½ teaspoon salt

½ teaspoon pepper

4 tablespoons (½ stick) butter

½ cup flour

1 cup milk

¾ cup frozen peas

subheading: CRUMBLE TOPPING:

2 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon salt

½ teaspoon pepper

⅛ teaspoon cayenne pepper

6 tablespoons butter, cut into ½-inch cubes and chilled

¾ cup freshly grated Parmesan cheese

1 cup heavy cream

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