2skinlessboneless chicken breasts cooked and shredded
3carrotspeeled and chopped
2tsplemon juicefresh squeezed
3Tbspchopped fresh Italian parsley
3/4Cfrozen petite peas
1cupall purpose flour
1cupwhole wheat flour
6Tbspbuttercut into pieces
1/2cupfreshly grated Parmesan cheese
Preheat oven to 450 degrees
Cook chicken and shred into pieces.
Combine flour, baking powder, salt, black pepper and cayenne pepper in a bowl. Add in butter and cut in butter until pebble size pieces form. Add in cheese. Add in evaporated milk and stir until clumps form. Place crumble onto a parchment lined baking sheet and bake for 10-13 minutes until lightly browned.
Heat oil in heavy pan and add vegetables except the peas. Add 1/4 tsp salt and 1/4 tsp pepper and stir. Cook until vegetables are tender. Remove vegetables from pan and set aside with chicken.
Heat butter in pan and add in 1/2 C flour, stir for one minute. Whisk in the chicken broth and milk and bring to a simmer. Scrap up any browned bits from the bottom of the pan as you stir. Season to taste with salt and pepper. Remove from heat and add in lemon juice, soy sauce and parsley. Add in chicken and vegetables and stir. Pour into a greased 9 x 13 pan and add crumble topping evenly over the top. Bake until hot and bubbly for about 12-15 minutes.