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Chicken cobbler recipe

Chicken cobbler recipe

You start craving that warm and comforting meal again as soon as the summer rains start. Pastry, in particular, is a certain method to win over the rest of the family when you prepare it for them. Topping our chicken cobbler with a scone-like topping that’s buttery and crumbly gives it a bit of a luxurious twist. The filling, made of creamy chicken and mushrooms, will remind you of the tastiest chicken pies you’ve ever eaten, and it’s perfect for sharing with your loved ones.

Chicken cobbler suggestions

Browning it in a skillet adds flavour owing to the caramelization process, as is the case with most proteins. However, if you use too much chicken, it can become dry. Carrots are another fantastic veggie option for this sauce. The crust of the golden scone dough is flaky and buttery, two qualities that are always appreciated. Enjoy your chicken pie with a side of fresh green salad.

A chicken cobbler is the perfect thing to eat on a rainy weeknight when you’re stuck at home. It’s comforting in every mouthful and easy to prepare.

Chicken cobbler recipe

Chicken cobbler recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 6 servings

Prep time: 25 minutes

Cooking time: 45 minutes

Total time: 1 hour 10 minutes

Ingredients

  • chicken pieces

  • 45g butter

  • 4oz. mushrooms

  • 500ml milk

  • 250ml water

  • 1 chicken stock cube

  • 1 tsp lemon juice

  • 250g plain flour

  • 2 tsp baking powder

  • 90g butter

  • 2 sprigs parsley

Method

  • Melt the butter and fry the chicken and mushrooms for 5 minutes.
  • Remove the mushrooms. Add the milk, water, stock cube and lemon juice to the chicken, bring to the boil, cover and cook for 30 minutes.
  • Mix 30 g flour to a smooth paste with a little water. Remove the chicken, cut off the flesh and return to the liquid with the flour paste. Bring to the boil, stirring until thickened. Add the mushrooms.
  • Make the scone topping
  • Sift the flour and baking· powder together, add the butter, cut into small pieces and rub in until the mixture resembles fine breadcrumbs. Add sufficient water to make a soft dough.
  • Press out on a floured surface to 2.5cm thickness, and shape to size dish.
  • Finish
  • Turn the chicken mixture into an ovenproof dish, place the scone mixture on top, mark into a crisscross pattern, brush with milk and bake in the centre of the oven for 10 minutes or until well risen and golden brown.
  • Serve topped with parsley
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