Chicken Cobbler
A hearty dish of chicken and vegetables in a creamy sauce topped with cheesy American-style biscuits.
Servings: 4 people
Equipment
- Dutch oven or large saute pan and oven-proof baking dish
Ingredients
- 200 g diced onion
- 200 g diced carrot
- 100 g fresh or frozen peas
- 500 g chopped roast chicken
- 2 cloves minced garlic
- 1-2 tbsp chopped fresh herbs (sage, oregano, thyme)
- 3 tbsp flour
- salt to taste
- fresh ground pepper to taste
- 500 ml chicken stock
- 100 ml cream
- 1 recipe Cheesy Garlic Biscuits batter
- 2 tbsp olive oil
Instructions
- Preheat oven to 220 C.
- Put the pan on a medium high heat, add a swirl of olive oil and toss in the onions and carrots. Season the veggies with salt and pepper and sautee until the onions are translucent and the carrots begin to take on some color – about ten minutes.
- Add the garlic and chopped herbs and cook for another minute or two, until the garlic becomes fragrant.
- Add the flour and mix it with the veggies and herbs and cook just until it begins to brown. This happens very quickly so only about a minute or so.
- Add the chicken stock and stir it to keep the sauce smooth as it thickens.
- Turn the heat down to low and add the chicken, the frozen peas, and the cream.
- While the chicken filling simmers, mix the batter for the biscuit topping. Recipe below.
- When the biscuit topping is ready, take the chicken filling off the heat. If you aren't using a dutch oven, transfer the filling to an oven-proof baking dish. Then, using two tablespoons, carefully drop the batter in tablespoon sized portions on top of the chicken filling to evenly cover the top.
- Place filling with biscuit topping in a 220 C oven and bake for 15 minutes. When the biscuits are cooked through and lightly browned it is done.