Chicken Potpie Crumble

I am obsessed with comfort food. It's just sooooooo gooood. Really. I love chicken potpie, chicken and dumplings, mac and cheese, all sorts of delicious tasty things that are not at all good for you. But I have to say, that chicken potpie just may be my favorite.

I love the potpies with the flaky pie crust, but I kid you not, with this crumble, you won't think twice about the pie crust. It's amazing. Warm, cozy, buttery, delicousness. I dare you try it.

Chicken Potpie Crumble

POTPIE FILLING:
1 bag of cooked shredded carrots
3 potatoes, diced and cooked
1 bag frozen sweet peas
2 cups cooked, diced chicken
1/2 cup butter
1/2 cup flour
5 cups milk
1/2 tsp pepper
1/4 tsp salt
1/2 tsp Franks Red Hot (Yes, we really do put that "stuff" on everything.)


1. Mix together the carrots, potatoes, peas, corn, and chicken. Set aside.

2. In a saucepan, melt the butter.

3. Stir in flour.

4. Slowly stir in the milk.

5. Cook over medium heat until boiling. Boil, while stirring constantly, for 2 minutes.

6. Pour veggie and chicken mixture into the sauce. (It will look like a lot of sauce, but it get soaked up and thickens a bit during baking.)

7. Pour Potpie Filling into two large pie dishes, or one 9 x 13 pan.

8. Top with Crumble.

9. Bake at 350 for about an hour.

10. Let set for about 15 minutes before serving. Filling is HOT HOT HOT!
CRUMBLE TOPPING:
3 cups flour
3 tsp baking powder
1 tsp salt
3/4 tsp pepper
1 stick butter, cut into pieces
1 1/2 cups heavy whipping cream

1. Mix together flour, baking powder, salt, and pepper.

2. Cut in butter until it's thick and crumbly.

3. Stir in heavy cream.

4. Take dough, and using your hands, crumble it onto a large baking sheet.

5. Bake at 450 for about 10 minutes.

6. Take crumble and evenly cover your potpie filling.