This is the meal that makes dinner feel like home.

Filling Ingredients
1 1/2 pounds boneless, skinless chicken breast &/or thighs or use leftover chicken/turkey from a roast
3 cups chicken broth
Veggies options:
2 Tbsp vegetable/canola oil
1 medium onion , chopped fine (about 1 cup)
3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
2 small celery ribs , chopped fine (about 1/2 cup)
Table salt and ground black pepper
2 mushrooms, stems trimmed and sliced thin
1 tsp soy sauce (see note)
1 tsp tomato paste (see note)
4 Tbsp (1/4 cup) butter
1/2 cup white flour
1 cup milk
2 tsp juice from 1 lemon
1 Tbsp dried parsley
3/4 cup frozen veggies
Crumble Topping Ingredients
2 cups (10 ounces) flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
6 Tbsp butter cut into 1/2-inch cubes and chilled
1/2 cup Parmesan cheese
3/4 cup + 2 Tbsp heavy cream , you can also use milk
Note
- This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don't convey their distinctive tastes but greatly deepen the savory flavor of the filling.
Chicken Directions
- Cut chicken into bite size pieces and assemble in the bottom of a 9x13 pan

Topping Directions
- Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl.
- Sprinkle butter pieces over top of flour.
- Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
- Stir in Parmesan.
- Add cream and stir until just combined.
- Crumble mixture into irregularly shaped pieces ranging from 1/2 to ? inch each onto parchment-lined rimmed baking sheet.
- Bake @ 350 until fragrant and starting to brown, 10 to 13 minutes. Set aside.
Filling Directions
- Veggies from scratch:
- Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering.
- Add onion, carrots, celery, 1/4 teaspoon salt, and pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes.
- Transfer cooked vegetables to bowl with chicken; set aside.
- Frozen veggies: thaw and spread on top of chicken
- Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering.
- Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes.
- Remove cover and stir in soy sauce and tomato paste.

- Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes.
- Transfer mushrooms to pan with chicken and vegetables. Set aside.


Sauce
- Heat butter in empty Dutch oven over medium heat.
- When foaming subsides, stir in flour and cook 1 minute.
- Slowly whisk in reserved chicken broth and milk.
- Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute.
- Season to taste with salt and pepper.
- Remove from heat and stir in lemon juice and 2 tablespoons parsley.

Assembly & Baking Directions
- Stir chicken-vegetable mixture and peas into sauce.
- Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size.
- Scatter crumble topping evenly over filling.
- Bake @350 on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes.
- Sprinkle with remaining tablespoon parsley and serve.

