Herbaceous Chicken Pot Pie with Parmesan Crumble

1. Poach the Chicken

In a Dutch oven, combine the chicken and chicken broth and bring to a gentle simmer. Cook the chicken for about 8-10 minutes, until it is fully cooked and tender. Remove the chicken and set it aside to cool, then shred it into bite-sized pieces.

2. Prepare the Crumble Topping

In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Rub in the chilled butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the grated Parmesan cheese and heavy cream until the mixture forms a dough. Spread the dough evenly on a parchment paper-lined rimmed baking sheet. Bake in a preheated oven at 450°F for about 10-13 minutes, until the topping is fragrant and starting to brown. Set aside.

3. Sauté the Vegetables

In the same Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, sliced carrots, minced celery, and a pinch of salt and pepper. Sauté the vegetables for about 5-7 minutes, until they are just tender and their flavors are enhanced. Remove the vegetables from the pot and set aside.

4. Sauté the Mushrooms

Add the remaining tablespoon of oil to the Dutch oven. Stir in the sliced mushrooms, soy sauce, and tomato paste. Cook for about 10 minutes, until the mushrooms are well browned and any liquid has evaporated, adding a rich depth of flavor to the dish.

5. Prepare the Sauce

Melt the butter in the same Dutch oven over medium heat. Stir in the flour and cook for about 1 minute, until the mixture is golden and smells nutty, ensuring there's no raw flour taste. Gradually whisk in the reserved chicken broth and milk, cooking until the sauce thickens and is smooth.

6. Assemble and Bake

Stir the shredded chicken, sautéed vegetables, lemon juice, minced parsley, and frozen peas into the sauce. Transfer the chicken mixture to a 13 by 9-inch baking dish. Evenly distribute the prepared crumble topping over the chicken mixture. Place the baking dish on an aluminum foil-lined baking sheet to catch any drips and bake in a 450°F oven for about 15 minutes, until the topping is crisp and the filling is bubbling.