Chicken Potpies With Crumble Crust - Ellie Krieger

Name: Chicken Potpies With Crumble Crust - Ellie Krieger
Cuisine: American, Southern
Ingredients: 3 tablespoons extra-virgin olive oil, plus more as needed; 1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 small onion, diced; 2 ribs celery, diced; 5 ounces (about 10) small button mushrooms, stemmed and cut into quarters; 8 ounces green beans, trimmed and cut into 1/2-inch pieces; 2 cloves garlic, minced; 2 cups low-sodium chicken broth; 1 1/2 cups cold low-fat milk (1 percent); 1/3 cup whole-grain pastry flour; 3/4 cup fresh or frozen green peas; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh thyme (may substitute 1/2 teaspoon dried thyme); 2/3 cup whole-grain pastry flour, plus more as needed; 1/4 teaspoon kosher salt; 1 tablespoon cold low-fat milk (1 percent); 2 tablespoons extra-virgin olive oil (see headnote); 1 tablespoon cold unsalted butter, cut into small pieces; 1/2 teaspoon chopped fresh thyme (may substitute 1/4 teaspoon dried thyme)