Chicken cobbler

Today I wanted something warm and comforting, proper winter food! So I decided to put together a chicken cobbler. Apparently cobbler is named as such because, once cooked, the cobbler resembles a cobbled street. Whatever the reason, in my mind, a cobbler is a casserole baked with scones on top.

Ingredients

Casserole

1 onion, chopped
1 leek, sliced
1 large carrot, roughly diced
glug of olive oil
knob of butter
2 cloves of garlic, crushed
6 skinless, boneless, chicken thighs
1 heaped tbsp of plain flour
1 knorr chicken stock cube or equivalent
100g of sugar snap peas, halved, or shelled fresh peas
50ml double cream
salt and freshly ground black pepper to taste

Scones

225 g self-raising flour
pinch of salt
50 g butter or margarine
1 egg, beaten plus extra to glaze
3 tbsp milk

Methods

  1. Fry onion, leek and carrot in olive oil and butter until soft.
  2. Add garlic and fry for about a minute.
  3. Add chicken and fry until chicken is browned.
  4. Add flour and cook while stirring for 1–2 minutes.
  5. Crumble in stock cube and 450ml of water. Bring up to simmer point. Simmer for 15–20 minutes until thickened.
  6. Add cream, peas and season well, stir. Tranfer to a casserole dish.
  7. To make scones rub butter into flour and salt. Add beaten egg and milk and combine with a knife until a soft dough is formed. Roll or press out to half inch thickness, cut out scones.
  8. Lay scones on top of casserole. Brush scones with beaten egg. (Optional: cover with grated cheddar instead of egg)
  9. Bake cobbler at 180°C for 15–20 minutes until golden on top.
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