Chicken Pot Pie Crumble
"Well I have a bit of jet lag, but I'm back. We loved on a brand new baby girl and it was sad to leave. I made Chicken Pot Pie Crumble to help with the sadness!..."
INGREDIENTS
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For the Sauce mixture:
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1 cup of steamed broccoli pieces – Break in very small pieces, or chop
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* can substitute 1 cup of frozen peas instead
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2 cups cooked chicken breasts
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*use Rotisserie chicken or boil chicken 3 large breasts or about 6 tenders until tender. Cool then tear into small pieces
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1 or 2 carrots sliced very thin (opt)
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For the Sauce:
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1/3 cup Butter- melted
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1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
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1/2 cups Chicken Broth
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1/4 tsp. Salt (add more if desired)
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1/4 tsp Pepper
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1/2 tsp sugar
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1/4 tsp red pepper flakes (opt)
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2 Cups Milk (use 2% or Whole milk)
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1 1/2 to 2 cups of grated Cheddar Cheese
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For the crumble topping:
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2 cups flour
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2 tsp. baking powder
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3/4 tsp. salt
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1/2 tsp. pepper
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1/8 tsp. cayenne pepper
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6 Tablespoons chilled unsalted butter, cut into 1/2″ cubes
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3/4 cup Parmesan cheese
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1 cup heavy cream or half & half
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