Easy Chicken Pot Pie Crumble Recipe

5 / 5 ( 1 Review )
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Comfort Food Heaven: Chicken Pot Pie Crumble Casserole!

I made this chicken pot pie crumble for some of my husband’s family recently and they couldn’t stop raving about it! This recipe includes all of the deliciousness of homemade, from-scratch Chicken Pot Pie, but without the fuss of a crust. There is no Cream of Anything soup in there either. Definitely a family favorite!

Preparing the Chicken

First, you want to cook some chicken. I have tried both stovetop and slow cooker methods in the recipe with success. Cooking the chicken in advance or shredding the meat from a rotisserie chicken can help cut down on prep time.

preparing the chicken pot pie crumble topping

Making the Crumble Topping

The next thing you’ll want to do is start making the crumble topping. The crumble topping involves simple ingredients and is crispy and delicious! It is definitely easier to make than messing around with a pie crust.

chicken pot pie crumble delicious topping

Baking the Crumbs

Once you’ve mixed all of the crumble ingredients together nicely, you can transfer the crumbs to a baking pan. Make sure the crumbs are all different shapes and sizes so that you have a nice variety for your chicken crumble.

Once your crumbs are on the pan, bake them at 400 degrees for about 15-minutes, turning halfway through. They should turn a nice golden brown.

chicken pot pie crumble filling

Preparing the Veggies

Before we start to make the creamy pot pie filling, we need to prepare our veggies. Chopping up the onion, celery, and carrots in advance is another way to prep this meal ahead of time.

I’m not a fan of peas, so I just throw in some extra carrots and celery.

creamy sauce for chicken pot pie crumble

Bringing Everything Together

Now that everything is prepped, it’s time to start put it all together to make the creamy chicken pot pie filling. This is where everything really comes together!

Once your filling is finished, you can pour it into a 9×13 pan, scatter the crumble on top, and then bake it until the top is nice and browned. Let the chicken crumble sit for 10-minutes before serving.

Enjoy Your Chicken Crumble

This is already a really filling meal with vegetables, protein, and everything else you’d want in a healthy dinner, so you don’t even really need a side dish. However, that doesn’t mean you don’t need a dessert! Browse through all our dessert recipes here.

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Slightly adapted from Mel’s Kitchen Cafe and Favorite Family Recipes.

Easy Chicken Pot Pie Crumble Recipe

Create a delicious chicken pot pie crumble without having to fuss with any pie crust!
5 / 5 ( 1 Review )
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 8
Adjust Servings: 8


Chicken and Filling:

Crumble Topping:



  • Stovetop: Place the chicken and 2 cups broth in a large pot or Dutch oven and bring it to a simmer over medium heat.
  • Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes.
  • If the chicken pieces are large, you may need to pound them or cut them in half so they will cook more quickly.
  • Slow Cooker: Or you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours.
  • Transfer the cooked chicken to a medium bowl.
  • Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve.
  • Return the pot to the stovetop (no need to wash it).

Crumble Topping

  • Preheat the oven to 400°F/200°C.
  • 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 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 irregularly shaped pieces onto a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through.
  • Set aside.


  • Meanwhile, heat the olive oil in the now-empty pot over medium heat.
  • Add onion, carrots, and celery.
  • Add salt and pepper to taste, if desired.
  • Cover and cook, stirring occasionally, until just tender, about 5 minutes.
  • While the vegetables are cooking, shred or chop the chicken into small bite-size pieces.
  • Transfer the cooked vegetables to the bowl with the chicken; set aside.
  • Over medium heat, melt the 4 Tbsp butter in the empty pot.
  • Stir in the flour and cook for one minute, stirring constantly.
  • Slowly whisk in the reserved chicken broth and milk.
  • Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom.
  • Add 1/2 tsp salt and 1/2 tsp pepper.
  • Remove from the heat and stir the chicken, vegetables and peas into the sauce.
  • Pour the filling mixture into a 9×13 pan.
  • Scatter the crumble topping evenly over the filling.
  • Place the 9x13 pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes.
  • Let the casserole stand for 10 minutes before serving.


Calories: 566kcal | Carbohydrates: 39g | Protein: 19g | Fat: 37g | Sodium: 834mg | Fiber: 3g | Sugar: 4g

Ingredients: All-purpose flour, Baking Powder, Butter, Carrots, Celery, Cheese, Chicken, Chicken Broth, Heavy Cream, Milk, Olive Oil, Onion, Parmesan, Peas, Pepper, Salt
Meal Type: Main Dish, Fall, Winter, Egg Free
Categories: Casserole, Meat and Poultry, Vegetables, Oven, Stove Top

Comments & Reviews

  • I can’t wait to try this. I sounds and looks delicious!

  • Made this last night. Thank you so much! Delicious. Husband and Son promptly packed some for their lunches the next day. Even my picky son cleaned his plate. It isn’t a quick recipe but definitely worth it.

  • Any thoughts about how to make this into a freezer meal? It’s just me and my hubby and it would be nice to be able to make this and then freeze for later.

    • I think you could probably freeze the filling part and then just make the topping when you are ready to eat it. The topping probably wouldn’t freeze well at all.
      P.S. I’m currently working on a freezer chicken pot pie that uses this filling. I will be posting it at a later date once I get it tested. 😉

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