Chicken Pot Pie Crumble

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	52%	15%
liquid	321%	156%
dairy	161%	47%
salt	2%	1%
vegetables and beans	141%	123%
protein add	252%	150%

Where it stands out

• #1 of 71 for filling set

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1 1/2 pounds chicken (about three medium-size chicken breasts)
480 g	2 cups low-sodium chicken broth
14 g	1 tablespoons olive oil
150 g	1 medium onion (chopped fine (about 1 cup))
214 g	3-4 carrots (peeled and sliced (about 1 cup))
100 g	2-3 stalks celery (chopped (about 1/2 cup))
3 g	1/2 teaspoon salt
1 g	1/2 teaspoon pepper
57 g	4 tablespoons butter
60 g	1/2 cup flour
244 g	1 cup milk
109 g	3/4 cup frozen peas
240 g	2 cups all-purpose flour
8 g	2 teaspoons baking powder
4 g	3/4 teaspoon salt
1 g	1/2 teaspoon pepper
0 g	1/8 teaspoon cayenne pepper
85 g	6 tablespoons butter (cut into 1/2-inch cubes and chilled)
75 g	3/4 cup freshly grated Parmesan cheese
238 g	1 cup heavy cream

Method: 5 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Family loved this pot pie. I made a half recipe of chicken and sauce for 4 people but full topping recipe.  Did not pre bake the crumble, but used it as a drop biscuit topping for the pot pie and baked it in an 8” square pan for the full time. The biscuits loo” — a cook, 5.0★

“I made this for my family a few weeks ago and didn't have time to prebake the crumble mixture. I just sprinkled it on top of the filling and baked it. Last week I made it again and prebaked the crumble topping and my family actually preferred the not prebake” — a cook, 5.0★