Chicken Pot Pie With Savory Crumble Topping

Name: Chicken Pot Pie With Savory Crumble Topping
Ingredients: 1 1/2 pounds, boneless, skinless chicken breasts and/or thighs; 3 cups, low-sodium chicken broth; 2 tablespoons, vegetable oil; 1 medium, onion, chopped fine (about 1 cup); 3 medium, carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup); 2 small, celery ribs, chopped fine (about 1/2 cup); , Table salt and ground black pepper; 10 ounces, cremini mushrooms, stems trimmed, caps wiped clean and sliced thin; 1 teaspoon, soy sauce (see note); 1 teaspoon, tomato paste (see note); 4 tablespoons (1/2 stick), unsalted butter; 1/2 cup, unbleached all-purpose flour; 1 cup, whole milk; 2 teaspoons, juice from 1 lemon; 3 tablespoons, minced fresh parsley leaves; 3/4 cup, frozen baby peas; 2 cups (10 ounces), unbleached all-purpose flour; 2 teaspoons, baking powder; 3/4 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1/8 teaspoon, cayenne pepper; 6 tablespoons, unsalted butter, cut into 1/2-inch cubes and chilled; 1 ounce, Parmesan cheese, finely grated (about 1/2 cup); 3/4 cup plus 2 tablespoons, heavy cream (see note)

Main Courses
Vegetables
Chicken
Savory Pies & Tarts

Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

Do you really want to spend hours cooking chicken, sautéing vegetables, and making pastry dough—even for the best of results? Neither did we.

SERVES 6

TIME 1¾ hours

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