Ingredients: Serve 6
1 ½ pounds boneless, skinless chicken breasts and/or thighs, trimmed
3 cups low sodium chicken broth
2 cups (10 ounce) all purpose flour
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter, cut into ½ pieces and chilled
1 ounce Parmesan cheese, finely grated( ½ cup)
¾ cup plus 2 tablespoons heavy cream
2 tablespoons vegetable oil
1 onion, chopped fine
3 carrots, peeled and cut into ¼ inch thick slices
2 small celery ribs, minced
Salt and pepper
10 ounces cremini mushrooms, trimmed and sliced thin
1 teaspoon soy sauce
1 teaspoon tomato sauce
4 tablespoons unsalted butter
½ cup all purpose flour
1 cup whole milk
3 tablespoons minced fresh parsley
2 teaspoons lemon juice
¾ cup frozen baby peas
FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer chicken to large bowl. Pour broth through fine mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper middle position and heat oven to 450 degrees.
FOR THE CRUMBLE TOPPING: Combine flour, baking powder, salt, pepper and cayenne in large bowl and sprinkle butter pieces over top. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces, ½ to ¾ inch wide, onto parchment lined baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
FOR THE FILLING: Heat 1 tablespoon oil in now empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. Meanwhile, shred chicken into bite size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
Heat remaining 1 tablespoon oil in now empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juice, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark found begins to form, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
Melt butter in now empty Dutch oven over medium heat. Stir in flour and cook for 1 minutes. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom to loosen browned bits, and continue to simmer until sauce fully thickens, about 1 minute longer. Season with salt and pepper to taste. Off heat, stir in 2 table spoons parsley and lemon juice.
Stir chicken vegetable mixture and peas into sauce. Pour mixture into 13 by 9 inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining 1 tablespoon parsley and serve. End.