2tbsunsalted butterchilled and cut into small pieces
1/4cupgrated Parmesan cheese
1/4cupplus 1 tbs heavy cream
Filling:
1 8ozchicken breastboneless skinless
1 1/4cupslow sodium chicken broth
1 1/2tbsvegetable oil
4ozmushroomssliced thin
1shallotminced
1small carrotpeeled and diced
1rib celerydiced
salt and pepper
1/2tspsoy sauce
1/2tsptomato paste
2tbspunsalted butter
3tbspflour
1/2cupwhole milk
1tsplemon juice
1tbspfresh snipped parsley
1/4cupfrozen peas
Instructions
For the topping:
Adjust the oven rack to the upper middle position and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Mix the flour, baking powder, salt, pepper, cayenne, in a bowl.
Using your fingers, rub the butter into the flour until only pea sized chunks remain.
Toss in the Parmesan. Fold in cream until just combined.
Crumble the dough onto the prepared baking sheet in an even layer and bake for 6 to 8 minutes, until just starting to brown.
For the Filling:
Line a baking sheet with aluminum foil and grease two individual gratin dishes or one 8 x 5 baking dish.
In a medium saucepan, bring the chicken and broth to a simmer. Cook for 8 to 10 minutes, until chicken is cooked through.
Remove chicken from pan and shred with a fork, place in a bowl, and set aside.
Strain one cup of the broth from the saucepan, set aside. Discard any additional broth.
In the empty saucepan (my saucepan was way to crowded for this step – I would recommend a skillet instead), heat vegetable oil over medium heat. Add the mushrooms, shallots, carrot, celery, and a dash of salt and pepper.
Cover and cook, stirring every now and then, until mushrooms are just tender, about 5 minutes.
When tender, stir in the soy sauce, and tomato paste.
Bump the heat to medium-high and cook, stirring frequently, about 5 to 7 minutes. Veggies will be well browned and all liquid evaporated.
Add the veggies to the chicken.
Melt the butter in the empty saucepan (skillet) over medium heat.
Add the flour and cook for 30 seconds. Slowly whisk in the chicken broth you saved, making sure to break up any clumps, and milk.
Bring to a gentle simmer, scraping up any browned bits of flavor, and cook until thickened – this all happens in about 1 minute.
Remove from heat and add the lemon juice, some fresh parsley, chicken mixture and frozen peas. Season with salt and pepper if needed.
Pour the chicken and vegetables into your prepared baking dish/es. Scatter the already made crumble topping evenly over the filling. Remember, we are making pot pie – not barbies – so don’t worry about perfection.
Place baking dish onto our baking pan and bake for 12 to 15 minutes, until the filling is bubbling and the topping has become well browned.
Top with remaining parsley and serve – let cool for a few moments before you bite into that hot lava. Or at least, give your family a verbal warning.