If you love a classic chicken pot pie but want something a little easier — and a little more irresistible — this Chicken Crumble Pot Pie is about to become a new favourite. It has all the creamy, hearty comfort of the traditional dish, but instead of a pastry crust, it’s topped with a golden, savoury Parmesan crumble that bakes up crisp, buttery, and completely addictive.
Tender chicken, a rich homemade gravy, plenty of vegetables, and that gorgeous crunchy topping… it’s everything we crave in a cozy supper. Simple ingredients, big comfort, and a recipe that feels like a warm hug at the end of a long day.
We eat a lot of chicken in this house and I am always on the search for new ways to prepare it, so that it never becomes boring. Chicken is such a lovely protein in that it takes to other flavors very well and is very adaptable.
I have adapted this particular recipe from the blog Cooking Classy, who adapted it from a recipe found on Cooks Illustrated, both of which sounded and looked very delicious.
I didn't change the topping part at all. Partially baking it separately from the filling first, ensures that it stays crisp and crunchy . . . my bigger changes came in preparing the filling.
Cooking Classy cooked her chicken breast in the slow cooker over a period of 5 or 6 hours. I didn't want to do that. I didn't think it was necessary really . . . not when you can perfectly poach flavorful chicken breasts in a saucepan on top of the stove in a fraction of the time. To be honest, I have always found chicken breast meat cooked in the slow cooker to be a bit dry and lacking in texture.
I also varied slightly the way the gravy was put together and the vegetables used. You could also use an equivalent amount of mixed frozen vegetables if you wanted to. I like the ones I chose to use. I also add some different herbs. All in all it was very delicious. We enjoyed this with a salad on the side and were very happy indeed!
- 4 single chicken breast portions
- chicken broth
- 2 carrots, peeled and diced
- 2 stalks of celery, trimmed and diced
- 2 medium onion, peeled and diced
- 1/2 cup (40g) frozen peas (thawed)
- 1/2 cup (40g) frozen corn (thawed)
- 3 TBS butter
- 3 TBS flour
- salt and black pepper to taste
- 1/2 tsp summer savory
- 2/3 cup (180ml) whole milk
- 1 tsp dried parsley
- pinch dried thyme
- 1 1/2 cups (210g) of plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp each garlic powder, black pepper
- pinch cayenne pepper
- 1/4 cup (65g) butter, cut into small bits
- 1/2 cup (90g) of finely grated Parmesan Cheese
- 2/3 cup (180ml) + 2 TBS heavy cream
- First poach your chicken. Put chicken in a large saucepan. Cover with chicken broth. (Make sure it is completely covered.)
- Bring to the boil, then reduce to a simmer and simmer over low heat for about 45 minutes. Remove from the stove. (The chicken should be cooked through. The inside temperature should register 165*F/74*C.)
- Lift out the chicken and set it aside. Strain the broth into a measuring jug. Set aside. (I strain through a mesh strainer to catch any solids. Discard the solids.)
- Preheat the oven to 425*F/ 225*C/gas mark 7. Whisk the flour, baking powder, salt, pepper, cayenne and garlic powder together in a bowl. (Make sure they are well combined.)
- Drop in the butter and rub it in with your fingertips until crumbly. Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined. (The mixture should be clumpy.)
- Break the dough into 1 to 2 inch pieces and drop them onto a lined baking sheet.
- Bake for 7-10 minutes or until golden. Remove from the oven and set aside. Reduce the oven temperature to 400*F/200*C/ gas mark 6. (The crumble should be dry and cooked through.)
- Melt the butter in a large saucepan. Add the diced carrots, onion, and celery.
- Cook, stirring frequently, until the vegetables are tender. This will take about 5-6 minutes. Sprinkle the flour over top. Cook and stir for about a minute. (This is to cook out any of the flour taste.)
- Slowly whisk in the milk and then whisk in an equal amount of the reserved chicken broth. (I use a small wire whisk for this.)
- Bring to the boil, stirring constantly, and cooking until it is nicely thickened. Add the parsley, thyme and summer savory. Taste and adjust seasoning with salt and pepper as needed. If you think it is too thick, you may whisk in a bit more broth. (See hints and tips if you think it is too thin to thicken it up.)
- Add the thawed peas and carrots. Cut the poached chicken into cubes and then stir it in gently. Pour this mixture into a deep casserole dish. Sprinkle the baked crumble topping over top.
- Bake until nicely golden brown and the mixture is bubbling slightly, for about another 15 minutes or so. Let stand a few minutes before serving. Serve hot.
- Read though the recipe several times before beginning to help familiarize yourself with anything you might need.
- Assemble all of your ingredients before you begin to help prevent you from leaving anythingout.
- You can poach the chicken and reserve the cooking liquid the day before if you wish to speed up preparation on the day.
- Cut the chicken into bite sized pieces.
- Don't be tempted to crumble the dough topping too small. Nice chunky pieces are best.
- If your gravy is too thin you can thicken it with a bit of flour shaken in a jar with some cold water. Whisk into the gravy and cook, stirring constantly until the mixture thickens to your liking.
- If you don't want to go to the trouble of poaching chicken to use in this you can use leftover cubed cooked roast or rotisserie chicken and pre-made stock.
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
Chicken Crumble Pot Pie
Deliciously moist chunks of chicken in a rich sauce, with vegetables. This gets topped with a biscuit type of crumble topping and then baked to perfection. This is an old favorite.
Ingredients
- 4 single chicken breast portions
- chicken broth
- 2 carrots, peeled and diced
- 2 stalks of celery, trimmed and diced
- 2 medium onion, peeled and diced
- 1/2 cup (40g) frozen peas (thawed)
- 1/2 cup (40g) frozen corn (thawed)
- 3 TBS butter
- 3 TBS flour
- salt and black pepper to taste
- 1/2 tsp summer savory
- 2/3 cup (180ml) whole milk
- 1 tsp dried parsley
- pinch dried thyme
- 1 1/2 cups (210g) of plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp each garlic powder, black pepper
- pinch cayenne pepper
- 1/4 cup (65g) butter, cut into small bits
- 1/2 cup (90g) of finely grated Parmesan Cheese
- 2/3 cup (180ml) + 2 TBS heavy cream
Instructions
- First poach your chicken. Put chicken in a large saucepan. Cover with chicken broth.
- Bring to the boil, then reduce to a simmer and simmer over low heat for about 45 minutes. Remove from the stove.
- Lift out the chicken and set it aside. Strain the broth into a measuring jug. Set aside.
- Preheat the oven to 425*F/ 225*C/gas mark 7. Whisk the flour, baking powder, salt, pepper, cayenne and garlic powder together in a bowl.
- Drop in the butter and rub it in with your fingertips until crumbly. Stir in the Parmesan cheese. Then pour in the heavy cream and mix until just combined.
- Break the dough into 1 to 2 inch pieces and drop them onto a lined baking sheet.
- Bake for 7-10 minutes or until golden. Remove from the oven and set aside. Reduce the oven temperature to 400*F/200*C/ gas mark 6.
- Melt the butter in a large saucepan. Add the diced carrots, onion, and celery.
- Cook, stirring frequently, until the vegetables are tender. This will take about 5-6 minutes. Sprinkle the flour over top. Cook and stir for about a minute.
- Slowly whisk in the milk and then whisk in an equal amount of the reserved chicken broth.
- Bring to the boil, stirring constantly, and cooking until it is nicely thickened. Add the parsley, thyme and summer savory. Taste and adjust seasoning with salt and pepper as needed. If you think it is too thick, you may whisk in a bit more broth.
- Add the thawed peas and carrots. Cut the poached chicken into cubes and then stir it in gently. Pour this mixture into a deep casserole dish. Sprinkle the baked crumble topping over top.
- Bake until nicely golden brown and the mixture is bubbling slightly, for about another 15 minutes or so. Let stand a few minutes before serving. Serve hot.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
If you grew up loving beans on toast, get ready… because this Cheesy Beans on Toast Bake takes that classic comfort and turns it into something even more irresistible. Think warm, bubbling beans… melty cheddar… smoky bacon, golden toast tucked underneath… all baked together into the coziest, most satisfying dish.
It’s simple. It’s budget‑friendly. And it’s exactly the kind of meal that makes a chilly day feel a little brighter. Perfect for busy nights, lazy weekends, or whenever you want something comforting without a lot of fuss.
This is comfort food with heart — familiar, nostalgic, and so delicious you’ll wonder why you haven’t been making it this way all along.
- 4 slices of bread
- soft butter for spreading
- 4 rashers of streaky bacon
- 1 (200g/14oz) tin of baked beans in tomato sauce
- 1 cup (115g) grated strong cheddar cheese
- a handful of crispy fried onions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish. (Mine is 7 by 11 inches.)
- Toast your bread and then butter it generously. Cut into bite sized squares and toss into the casserole dish. (Buttering it generously helps to prevent the beans from soaking too much into the bread and making it overly soggy.)
- Fry your bacon until it reaches your desired crispness. Drain well on paper towels and then break into pieces. (I don't like to make it too crisp as it loses it's flavor I find.)
- Top the toasted bread with the canned beans. Sprinkle the bacon pieces over top and then scatter on the cheese to cover. Sprinkle with a handful of the crispy onions. (The crispy onions add a lovely touch.)
- Cover with foil and bake for 15 minutes in the preheated oven. Uncover and bake for about 10 minutes more, until bubbling and golden brown. (Covering it for the short period of time helps it to heat through properly and then uncovering it helps to crisp up the topping.)
- Serve immediately to two lucky people.
- Read through the recipe several times before you start to make the dish. This will help to familiarize you with anything that you need.
- Assemble all of your ingredients before you begin so that you don't leave anything out.
- Make sure you use a good, sturdy white bread. You don't want anything that is going to go mush in the bake time.
- Butter your toast well.
- Make sure you use a good quality baked bean and do not drain. I used Heinz baked beans in tomato sauce and if you can get the British version of them, so much the better as they are not as sweet as the North American variety.
- Use a good well flavored cheese. I used a white cheddar.
- Don't over cook the bacon. Overcooked bacon loses it's flavor.
MUSHROOMS ON TOAST - This is mushrooms on toast the way it should be — rich, rustic, deeply savory, and absolutely bursting with flavor. Forget the soggy tinned version of years past. This recipe brings the mushrooms to life: sautéed until golden and caramelized, tossed with sweet red onions, crispy pancetta, fragrant garlic, and fresh oregano. A final knob of butter melts through the pan, creating a glossy, irresistible finish. Spoon that over thick slices of buttery sourdough toast and you’ve got a dish that feels both humble and indulgent. It’s quick, comforting, and perfect for evenings when you want something warm and satisfying without fuss. Earthy mushrooms, salty pancetta, herby brightness… every bite is a little moment of joy.
BACON & CHEESE ON TOAST - the kind of comforting, no‑nonsense food that never goes out of style — a golden, melty, savory treat that feels like childhood, cozy weekends, and late‑night cravings all rolled into one. Thick toast gets a flavor‑boosting schmear (think grainy mustard, marmite, or even mango chutney), then a generous snowfall of sharp cheddar, and finally ribbons of smoky bacon laid lovingly on top. A quick blast under the grill transforms everything into bubbling, crisp‑edged perfection — the cheese molten and rich, the bacon sizzling, the toast sturdy enough to hold all that goodness. It’s simple, it’s satisfying. Warm, nostalgic, and endlessly adaptable… this is comfort food at its most delicious.
Cheesy Beans on Toast Bake
A simple throw together of a much beloved dish. Sized for two. This is delicious. Cheesy, rich and hearty. True comfort food.
Ingredients
- 4 slices of bread
- soft butter for spreading
- 4 rashers of streaky bacon
- 1 (200g/14oz) tin of baked beans in tomato sauce
- 1 cup (115g) grated strong cheddar cheese
- a handful of crispy fried onions
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish. (Mine is 7 by 11 inches.)
- Toast your bread and then butter it generously. Cut into bite sized squares and toss into the casserole dish.
- Fry your bacon until it reaches your desired crispness. Drain well on paper towels and then break into pieces.
- Top the toasted bread with the canned beans. Sprinkle the bacon pieces over top and then scatter on the cheese to cover. Sprinkle with a handful of the crispy onions.
- Cover with foil and bake for 15 minutes in the preheated oven. Uncover and bake for about 10 minutes more, until bubbling and golden brown.
- Serve immediately to two lucky people.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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