Chicken Pot Pie With Savoury Crumble Topping

Revised 2016 Nov 10

6 servings

Ingredients

-- Fillng --
1 1/2 pound chicken breast halves and/or thighs, boned and skinned
3 cups chicken stock
1 teaspoon sage, crumbled
2 tablespoons schmaltz
1 medium onion, 3/8" dice (about 1 cup)
3 medium carrots, 3/8" dice (about 1 cup)
2 small celery ribs, 3/8" dice (about 1/2 cup)
1/2 cup fennel, 3/8" dice
salt and pepper
10 ounces cremini mushrooms, thinly sliced
1 teaspoon soy sauce
1 tablespoon tomato paste, divided
4 tablespoons butter
1/2 cup flour
1 cup milk
1 tablespoon pepper sauce
1 teaspoon fish sauce
3 cloves garlic, minced
2 teaspoons lemon juice
3/4 cup baby peas
-- Crumble Topping --
2 cups spelt flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon rosemary
1/4 teaspoon summer savory
1/4 teaspoon sage
1/2 teaspoon garlic powder
6 tablespoons butter, cut into 1/2-inch cubes and chilled
1 ounce Parmigiano Reggiano, finely grated (about 1/2 cup)
14 tablespoons heavy cream

Preparation

Adjust oven rack to upper-middle position and heat oven to 450F

Bring chicken, broth, and sage to simmer in covered Dutch oven over medium heat. Cook until chicken to 160F. Reserve the chicken and strain the broth into another container. When the chicken has cooled enough to handle either cut or shred it into bite-size pieces. Put into a bowl large enough to hold all of the ingredients.

Topping:
Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Combine the sage, savory, and rosemary in a mortar and grind very fine. Sieve into the flour mixture (put the coarse ingredients into the broth). Sprinkle butter pieces over top of flour. Rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into pieces about 3/4 inch each onto rimmed baking sheet. Bake until starting to brown, 10 to 13 minutes. Reserve.

Filling
Heat 1 tablespoon fat in the same Dutch oven over medium heat. Add onion, carrots, celery, fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sage; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. Add the vegetables to the bowl with chicken.

Heat remaining tablespoon fat in the Dutch oven over medium heat. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Stir in soy sauce and 1 teaspoon of the tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Add the mushrooms to the bowl.

Heat butter in the Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Add garlic then slowly whisk in reserved chicken broth, milk, pepper sauce, fish sauce, and remaining tomato paste. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 2 minutes. Season to taste with pepper and fish sauces. Remove from heat and stir in lemon juice.

Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. This can be browned VERY BRIEFLY under the broiler.

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Original text from ATK This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They dont convey their distinctive tastes but greatly deepen the savory flavor of the filling.
Unusual perhaps for ATK but it seems like we've always added tomato paste to poultry stews.
When making the topping, do not substitute milk or half-and-half for the heavy cream.
The original only called for 1/8 tsp of cayenne which hardly justifies the 'savoury' designation. We perked it up a bit and switched to spelt flour for considerably more flavour. We also added the fennel, fish sauce, pepper sauce and tripled the tomato paste.
* any good fat will do but it is a chicken dish

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