Hearty Chicken and Vegetable Crumble Pie

1. Prep Chicken

In a covered Dutch oven, simmer chicken in broth over medium heat until cooked, 8-12 minutes. Transfer chicken to a bowl; strain broth and reserve. Keep Dutch oven for later use. Preheat oven to 450°F and position rack in the upper-middle part.

2. Make Crumble Topping

Mix 2 cups flour, baking powder, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and cayenne in a bowl. Rub chilled butter into flour until coarse cornmeal texture forms. Stir in Parmesan, then add cream until combined. Form irregular pieces on a lined baking sheet. Bake until browned, 10-13 minutes, then set aside.

3. Cook Vegetables

In the same Dutch oven, heat 2 tablespoons oil over medium. Cook onion, carrots, celery with salt and pepper until tender, 5-7 minutes. Shred cooked chicken; combine with vegetables in a bowl.

4. Sauté Mushrooms

Heat remaining oil, add mushrooms, cook covered until juices release, about 5 minutes. Stir in soy sauce and tomato paste, cook until browned, then combine with chicken and vegetables.

5. Prepare Sauce

Melt butter in the Dutch oven, stir in 1/2 cup flour, then slowly whisk in reserved broth and milk. Simmer, scraping pan, until thickened. Season with salt, pepper, and stir in lemon juice and 2 tablespoons parsley.

6. Assemble Pie

Mix chicken-vegetables and peas into sauce, transfer to a 13x9-inch dish. Top with crumble pieces and bake until bubbly and topping is browned, 12-15 minutes. Garnish with remaining parsley.