This easy chicken pot pie has a fun and delicious crumb topping. A little different from the traditional, this homemade pot pie is easier to make, but just as delicious as the original.
Cook chicken and shred into pieces or use leftover rotisserie chicken.
Crumble Topping
Combine flour, baking powder, salt, black pepper and cayenne pepper in a bowl.
Cut in butter until pebble size pieces form.
Add in cheese and evaporated milk, Stir until clumps form.
Place crumble onto a parchment lined baking sheet and bake at 350 degrees F for 10-13 minutes or until lightly golden brown.
Filling
Heat oil in heavy pan and add vegetables except the peas.
Add in salt and pepper. Cook until veggies are tender. Remove from pan and set aside.
Heat butter in pan and add in 1/2 C flour, stir for one minute.
Whisk in chicken broth and milk and bring to a simmer. Scrap up any browned bits from the bottom of the pan as you stirl
Season to taste with salt and pepper. Remove from heat.
Add in lemon juice, soy sauce and parsley.
Add in chicken and vegetables. Stir to incorporate.
Pour mixture into a greased 9 x 13 inch pan and add crumble topping evenly over the top.
Bake at 450 degrees F. for 12-15 minutes or until hot and bubbly.
Notes
In addition to the veggies listed above you could add in frozen green beans or corn, small diced potatoes will also work but they will need to be cooked a little longer.If you want to make this super easy, use canned biscuits on top instead of the crumble topping. Be sure the chicken mixture is hot when you put the biscuits on and bake until biscuits and cooked through.