Chicken Pot Pie Crumble on
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5 from 1 vote

Chicken Pot Pie Crumble

Traditional chicken pot pie with vegetables, a creamy sauce, and a homemade crumble topping.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 5 people
Calories: 710kcal
Author: Lauren Allen


  • 1 pound boneless skinless chicken breasts
  • 8 ounces frozen veggie mix (carrots, peas, green beans, and corn)
  • 1/2 cup celery , sliced
  • 1/3 cup butter
  • 1/3 cup onion , chopped
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme (or rosemary)
  • 1 3/4 cups reserved water (from boiling chicken)
  • 2 teaspoons Better than Bullion pastes (or substitute 2 chicken bullion cubes)
  • 1 cup milk

For the crumble

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup butter , cold and cut into small pieces
  • 1/2 cup freshly grated parmesan cheese
  • 3/4 cup half and half


For the crumble

  • Preheat oven to 450 degree. In a mixing bowl, whisk together flour, baking powder, salt, pepper and garlic powder. 
  • Add the butter and cut in with a fork until the mixture resembles coarse crumbs. Stir in Parmesan cheese. 
  • Pour in half and half and mix just until combine. Crumble and drop mixture into small 1-2-inch pieces onto a greased baking dish (I use a jelly roll pan). 
  • Bake in preheated oven for 10 minutes, until golden brown. Remove from oven and set aside.

For the filling

  • In a saucepan, combine chicken, frozen vegetables, and celery. Add water to cover the contents and then boil for 10-15 minutes or until chicken is cooked through. 
  • Remove from heat and strain the water into a container and reserve for later. Chop chicken into small pieces.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. 
  • Stir in flour, salt, pepper, garlic powder, bullion paste and celery seed. Slowly stir in reserved water and milk. 
  • Simmer over medium-low heat until thickened. Add chicken and vegetables. Taste and season with more salt, pepper, or garlic powder if necessary.
  • Pour mixture into pie dish. Place baked crumble pieces on top. Bake at 400 degrees F for 12-14 minutes.


Calories: 710kcal | Carbohydrates: 47g | Protein: 30g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 152mg | Sodium: 939mg | Potassium: 634mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3430IU | Vitamin C: 7.6mg | Calcium: 309mg | Iron: 3.6mg