Chicken & Vegetable Cobbler

Chicken & Vegetable Cobbler
Chicken Cobbler
Serves 4
The beauty of this Chicken Cobbler recipe is that it is literally a one-pot lunch or supper. No need for a side of potatoes or extra veg, it's all in there. You can use any veg that's in season at the time, green beans and peas in the summer, and carrots, cabbage and leeks in the winter. It's essentially a pie, but without the need to roll out any pastry. If you're really short of time, just replace the topping with a sheet of ready-made, all butter puff pastry, so easy.
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For the filling
  1. 1 tablespoon olive oil
  2. 3 free-range chicken breasts (diced)
  3. 1 small onion
  4. 1 clove garlic
  5. 2 tablespoons plain flour
  6. 300ml chicken stock
  7. A handful of green beans
  8. 1/2 leek
  9. 3 tablespoons peas
  10. 2 tablespoons crème fraiche
  11. Zest of ½ lemon
For the topping
  1. 180g plain flour
  2. 1 1/2 teaspoons baking powder
  3. 50g butter
  4. Large handful grated cheddar
  5. 1 free-range egg (beaten)
  6. 50ml milk
  7. Beaten egg (to glaze)
Instructions
  1. Preheat the oven to 180°C (160°C fan)
  2. Heat the oil in a frying pan and fry the chicken until it starts to brown
  3. Finely chop the onion
  4. and garlic then turn the heat down and add them to the pan to cook for another five minutes
  5. Add the flour and cook for another minute, then stir in the stock, season with salt and pepper and allow to simmer gently for 15 minutes while you prep the veg
  6. Chop the green beans and leek into small chunks and add to the pan with the peas
  7. Cook for another two or three minutes, then stir in the crème fraiche and lemon zest
  8. Remove the filling from the heat and pour into a medium-sized ovenproof dish
  9. While the filling cools down, make the topping by placing the flour and baking powder into a bowl
  10. Cut the butter into cubes, then rub the butter into the flour until it forms a breadcrumb-like consistency
  11. Stir in the cheese, then add the egg and milk and bring the mixture together into a dough
  12. Roll the dough into balls (about the size of a large marble) then flatten them slightly and place them on top of the filling
  13. Brush the top with beaten egg, then bake the cobbler for 20 – 25 minutes until the topping is golden brown
Cook It With Kids https://cookitwithkids.co.uk/


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