Servings: 6 to 8

Chicken and Sauce: subheading: Chicken and Sauce:
1 ½ pounds chicken (about 3 breasts) 1 ½ pounds chicken (about 3 breasts)
2 C. low-sodium chicken broth 2 C. low-sodium chicken broth
1 T. olive oil 1 T. olive oil
1 onion, chopped fine (about 1 C.) 1 onion, chopped fine (about 1 C.)
3-4 carrots, peeled and sliced (about 1 C.) 3 to 4 carrots, peeled and sliced (about 1 C.)
2-3 stalks celery, chopped (about ½ C.) 2 to 3 stalks celery, chopped (about ½ C.)
½ t. salt ½ t. salt
½ t. pepper ½ t. pepper
4 T. (½ stick) butter 4 T. (½ stick) butter
½ C. flour ½ C. flour
1 C. milk 1 C. milk
¾ C. frozen peas ¾ C. frozen peas
 
Crumble Topping: subheading: Crumble Topping:
2 C. all-purpose flour 2 C. all-purpose flour
2 t. baking powder 2 t. baking powder
¾ t. salt ¾ t. salt
½ t. pepper ½ t. pepper
1/8 t. cayenne pepper ⅛ t. cayenne pepper
6 T. butter, cut into ½-inch cubes and chilled 6 T. butter, cut into ½-inch cubes and chilled
¾ C. freshly grated Parmesan cheese ¾ C. freshly grated Parmesan cheese
1 C. heavy cream 1 C. heavy cream

To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done, about 10 to 12 minutes (don't overcook). Transfer the cooked chicken to a medium bowl and shred. Pour the broth through a mesh strainer and reserve. Return the pot to the stovetop.
Preheat the oven to 400º F. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into odd-shaped pieces on a lined baking sheet. Bake the topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil over medium heat - add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until tender (~5 minutes). Transfer the cooked vegetables to the bowl with the chicken. Over medium heat melt the butter. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the chicken broth and milk. Bring to a simmer and stir until it thickens, about 5 minutes. Add the salt and pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9x13 pan. Scatter the crumble topping over the filling. Place the 9x13-inch pan on a rimmed baking sheet and bake at 400º F until the topping is well browned, about 15 to 20 minutes. Let stand for 10 minutes before serving.