Chicken Pot Pie with Savory Biscuit Crumble

Chicken & Sauce:

• 1 ½ lbs chicken (approx. 3 breasts; I used 2)
• 2 cups low-sodium chicken broth (or one 14.5 oz can)
• 1 Tbsp olive oil
• 1 onion, chopped (about 1 cup)
• 3–4 carrots, peeled & sliced (about 1 cup)
• 2–3 ribs celery, chopped (½ cup; I used 1 cup)
• 4 Tbsp butter
• ⅓ cup all-purpose flour
• 1 cup milk
• ½ tsp salt
• ½ tsp pepper
• 1 tsp dried thyme
• ¾ cup frozen peas (I used 1 cup)

Crumble Topping:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ¾ tsp salt
• ½ tsp pepper
• ⅛ tsp cayenne pepper
• 6 Tbsp butter, cut into ½-inch cubes and chilled
• ¾ cup freshly grated Parmesan cheese
• 1 cup heavy cream or milk (I used skim milk)

• Simmer the chicken in the broth in a large pot until just cooked through, about 10–12 minutes. (Alternatively, slow cook on high for 3 hours or low for 5 hours.) Transfer the chicken to a medium bowl. Strain the cooking broth through a fine-mesh strainer into a liquid measuring cup and reserve. Keep the empty pot for later.
• Preheat the oven to 400°F. In a large bowl, combine the 2 cups flour, baking powder, ¾ tsp salt, ½ tsp pepper, and cayenne. Sprinkle the chilled butter pieces over the flour and, using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. A food processor or dough setting on a kitchen system can speed this step.
• Stir in the Parmesan. Add the cream or milk and stir until just combined. Crumble the dough into irregular pieces onto a parchment-lined baking sheet (you can also cut pieces with scissors). Bake until fragrant and beginning to brown, about 15 minutes, tossing once halfway through. Set aside.
• For the filling, heat the olive oil in the reserved pot over medium heat. Add the onion, carrots, celery, and a little salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. While they cook, shred or cube the cooked chicken and add the vegetables to the bowl with the chicken.
• Melt 4 Tbsp butter in the empty pot over medium heat. Stir in ⅓ cup flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and 1 cup milk. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Season with ½ tsp salt and ½ tsp pepper. Remove from heat and stir in the chicken, vegetables, and peas.
• Pour the filling into a greased 9×13-inch pan. Scatter the baked crumble topping evenly over the filling. Bake at 400°F until the topping is golden and the filling is bubbling, about 15–20 minutes. Let rest for 10 minutes before serving.