Chicken Pot Pie Crumble

If you’re anything like me, chicken pot pie is a staple comfort food, especially in the winter months.  It is creamy and delicious with those crispy edges, and tender chunks of chicken but can also feel pretty heavy. 

So, in I come with a lightened up, fun twist on the classic…

Let me introduce you to my healthier chicken pot pie crumble! Bonus: no chilling or rolling out pie dough for this one! This winner winner chicken dinner allows you to enjoy all the things you love about the traditional pie, but with more veggies (and feel free to use whatever veggies you love), more golden crumbly bits on top, and less of a nap needed afterwards (or… maybe still :)).

My mouth is watering, is yours?

Ingredients

For the filling:

• 2 TBS butter

• 1 c mixed veggies such as peas, carrots, celery, asparagus

• 1/4 small onion, diced

• 1/4 tsp salt

• 1/4 tsp ground pepper

• 4 garlic cloves, minced

• 3/4 c heavy cream

• 1 c chicken broth

• 1 tsp poultry seasoning

• 1/4 tsp rosemary

• 1/4 tsp thyme

• 2 1/2 c cooked chicken, diced

For the crust:

• 4 1/2 TBS butter melted and cooled

• 1/3 c coconut flour

• 2 TBS full fat sour cream

• 4 eggs

• 1/4 tsp salt

• 1/4 tsp baking powder

• 1 c mild cheddar cheese, grated

• 1/3 c mozzarella cheese, grated

• 1 1/2 tsp parsley (to sprinkle on top)

Instructions

1.          Preheat oven to 400 degrees.

2.          Sautee onion, veggies, garlic, salt, and pepper in 2 TBS butter in a dutch oven for about 5 min, until onions are translucent.

3.          Add heavy cream, chicken broth, poultry seasoning, thyme, and rosemary.

4.          Cover and simmer for about 5 minutes until the sauce thickens.

5.          Add the chicken.

6.          Make the crumb topping by combining melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream in a bowl then whisk together.

7.          Add coconut flour and baking powder to the mixture and stir until combined.

8.          Stir in cheese.

9.          Drop crumb topping by small golf-ball sized spoonfuls on top of the chicken pot pie (they don’t need to be pretty-in fact, I think it looks better more rustic).

10.       Bake in a 400 degree oven for about 20 min.

11.       Switch to broil and broil for about 2 minutes until crumble topping is golden brown. Sprinkle parsley on top. We also love to drizzle hot sauce or steak sauce over top. Enjoy!

>>> Don’t forget to tag me @Nursingyourwaytowellness in your recipes so I can share them!

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