This chicken and biscuit crumble is the ultimate comfort food. Think chicken pot pie with a golden, buttery crumbly topping that adds a bit of crunch and a bite of heaven. This is super satisfying and filling, tastes amazing and is so easy to make!
Pretty sure this will be your new favorite meal.
This chicken and biscuit crumble is comfort food heaven. A creamy chicken pot pie filling topped with a golden buttery biscuit crumble, complete with a soft crunch topping and tender veggies. There is so much flavor and it’s super satisfying.
Plus, one of the most comforting meals you can make!
This is like a once-a-week tradition now that it’s winter. I’ve made it on repeat since last year and haven’t been able to wait to share it with you!
I can happily say that this is one of Eddie’s new favorite meals, for sure. I wasn’t surprised, because chicken and dumplings and any version of chicken pot pie have been his top favorites for years.
But this is just a fun change of pace, a twist on the classic I’ve been making for years and a new way to enjoy it!
Sometimes a little variety is all you need!
The kids love it too. So do I, because it’s actually a texture lover’s dream. The filling is so creamy and silky, thicker than soup but creamier than stew. Just like a pot pie filling!
However, the topping is crisp and crunchy and golden and buttery while also being soft. It’s like a biscuit, but better! The buttery crisp exterior, the fluffy soft interior?
That’s what we’re dealing with on top here. So delicious. Excellent coverage. And that just might be my favorite part. Because every single bite can get a little drop of crumble. Gotta keep things fair!
This is how I make it!
First, and perhaps most importantly, I use a rotisserie chicken for this. It makes things SO much easier. Any leftover cooked chicken will do, but rotisserie is great in a pinch. Also has enough flavor without being specifically flavored. If that makes sense.
I start things off just like I do with soup or pot pie. Melt some butter in an oven-safe skillet or dutch oven, then add in diced onions, carrots, celery and garlic. Allll the flavor right there. The veggies cook until they are soft.
Next, I stir in some flour to create a roux. This helps thicken things up nicely and gives us the super silky filling.
Chicken stock comes in next! The key is to slowwwwly stream it in because this will help the filling thicken evenly. I also throw in the chopped chicken here! I’ll taste it as well, making sure it has enough salt and pepper. This is your next chance to flavor it if needed. You can also add in some frozen peas and corn here if you wish!
Time for the biscuit topping! I mix this up just like I do my biscuits: some flour, baking powder, lots of salt, then cold butter and heavy cream. Make sure the butter is very incorporated into tiny pieces throughout the crumble!
Sprinkle it on top and time to bake! I bake this for about 15 to 20 minutes, checking to make sure it doesn’t get too dark.
Holy dream meal.
It’s like soup + pot pie + crumble + cobbler and I don’t even know where to begin. It’s comforting, tastes fabulous, is so filling and a majorly requested meal in our house these days.
Chicken and Biscuit Crumble
Chicken and Biscuit Crumble
This chicken and biscuit crumble is the ultimate comfort food. Think chicken pot pie with a golden, buttery crumbly topping that adds a bit of crunch and a bite of heaven. This is super satisfying and filling, tastes amazing and is so easy to make!
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Preheat the oven to 400 degrees F.
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Heat the butter over medium-low heat in a large (12-inch) oven-safe skillet or dutch oven. Once melted, add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Cook, stirring often, until softened, about 5 to 6 minutes.
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Sprinkle the flour all over the veggies and stir. Cook, stirring often, until the flour toasts and becomes fragrant and golden, about 5 more minutes.
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Slowly stream in the chicken stock while stirring the whole time. It should thicken as you stir. Bring the mixture to a boil then reduce it to a simmer. Add the chicken in. Continue to cook and simmer until it thickens.
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While the filling is cooking, whisk together the flour, baking soda and salt in a large bowl. Add in the butter pieces and use a pastry blender, fork or your fingers to cut the butter into the dough. You want the butter equally distributed throughout the flour – try to do this somewhat quickly so it doesn’t get too warm.
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Stream in the cream and bring the dough together with a fork, bringing it together more with your hands. You want all pieces of the dough moistened. If needed, you can sprinkle in a bit more cream. You don’t want a ball of dough though – keep it in pieces like a crumbly topping!
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Turn the heat off under the chicken filling. Sprinkle the crumble on top. Place the pan in the oven and bake for 15 to 20 minutes, or until it is golden brown on top.
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Remove from the oven and let cool slightly. Serve!
ADORE.
