Chicken Pot Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

FOR THE CHICKEN: Bring the chicken and broth to a simmer in a covered Dutch oven over medium heat. Cook until the chicken is just done, 8 to 12 minutes. Transfer the cooked chicken to a large bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Do not wash the Dutch oven. Meanwhile, adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. FOR THE TOPPING: Combine the flour, baking powder, salt, black pepper, and cayenne in a large bowl. Sprinkle the butter pieces over the top of the flour. Using your fingers, rub the butter into the flour mixture until it resembles coarse corn- meal. Stir in the Parmesan. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces ranging from 1/2 to 3/4 inch onto a parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside. FOR THE FILLING: Heat 1 tablespoon of the oil in the now- empty Dutch oven over medium heat until shimmering. Add the onion, carrots, celery, 1/4 teaspoon salt, and 1/4 teaspoon pepper, cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vege- tables to the bowl with the chicken; set aside.

Step 2

Heat the remaining 1 tablespoon oil in the again-empty Dutch oven over medium heat until shimmering

Step 3

Add the mushrooms; cover and cook, stirring occasionally, until the mushrooms have released their juices, about 5 minutes

Step 4

Remove the cover, stir in the soy sauce and tomato paste

Step 5

Increase the heat to medium-high and cook, stirring fre- quently, until the liquid has evaporated, the mushrooms are well browned, and a dark fond begins to form on the surface of the pan, about 5 minutes

Step 6

Transfer the mushrooms to the bowl with the chicken and vegetables

Step 7

Set aside

Step 8

Heat the butter in the again-empty Dutch oven over medium heat

Step 9

When the foaming subsides, stir in the flour and cook for 1 minute

Step 10

Slowly whisk in the reserved chicken broth and the milk

Step 11

Bring to a simmer, scraping the pan bottom with a wooden spoon to loosen the browned bits, then continue to simmer until the sauce fully thickens, about 1 minute

Step 12

Season with salt and pepper to taste

Step 13

Remove from the heat and stir in the lemon juice and 2 tablespoons of the parsley

Step 14

Stir the chicken-vegetable mixture and peas into the sauce

Step 15

Pour the mixture into a 13 by 9-inch baking dish or casserole dish of similar size

Step 16

Scatter the crumble topping evenly over the filling

Step 17

Bake on a rimmed baking sheet until the filling is bubbling and the topping is well browned, 12 to 15 minutes

Step 18

Sprinkle with the remaining 1 tablespoon parsley and serve