With a sick, lethargic toddler at my side, I was struggling to whip up a quick dinner for FHE and myself. (I knew Rice Kernel wouldn’t be eating with us.) Not in the mood for FHE’s go-to, quick stirfry, I opened the fridge and found half a roasted chicken. Pot pie, right? That was my first thought. But I wasn’t too interested in preparing and rolling out a crust. I recalled this “crumble” concept and decided to give it a whirl.
The parmesan-flour crust (almost biscuit-like) is an addictive and unexpected savory twist on the traditional pie crust. It comes together quickly and leftovers make delicious soup-dippers. Crunchy and savory, it’s a great way to soak up the creamy pie filling.
Pot Pie Crumble, inspired by Mel’s Kitchen Cafe
1 recipe, lightened chicken pot pie filling, here
Crumble Topping Ingredients
2 cups all-purpose flour (or white whole wheat or half whole wheat, half AP)
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream (I used low-fat milk)
- Prepare chicken pot pie filling.
- Preheat the oven to 400 degrees.
- In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
- Pour the filling mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving