Chicken cobbler: A delicious pie with a scone-style pastry topping

A chicken cobbler is a perfect meal for those raining weeknight evenings stuck at home. It's easy to make and heartwarming with every bite.

Oct 21, 2022 - 15:07
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Chicken cobbler: A delicious pie with a scone-style pastry topping

When the summer rains arrive, you want some of that heartwarming comfort food again. Something baked always goes well with the rest of the family, especially with pastry. Our chicken cobbler has a bit of a decadent variation with a scone-style topping that’s buttery and crumbly. The creamy chicken and mushroom filling takes you back to the best chicken pies you’ve ever had and now you can share it with our family.

Chicken cobbler tips

Like with most proteins, browning it in a pan adds some flavour thanks to the caramelisation. You can use as much chicken as you want to but too much will make it too dry. If you want to add some vegetables, carrots are another great addition to the sauce. The golden scone pastry crust is crumbly and filled with butter which is always welcome. Serve your chicken pie with a light green salad and enjoy with your family.

A chicken cobbler is a perfect meal for those raining weeknight evenings stuck at home. It’s easy to make and heartwarming with every bite.

Chicken cobbler recipe
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Chicken cobbler recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

25

minutes
Cooking time

45

minutes
Total time

1

hour 

10

minutes

Ingredients

  • chicken pieces

  • 45 g butter

  • 4 oz. mushrooms

  • 500 ml milk

  • 250 ml water

  • 1 chicken stock cube

  • 1 tsp lemon juice

  • 250 g plain flour

  • 2 tsp baking powder

  • 90 g 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 criss-cross 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

Notes

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Do you want to make more tasty weeknight chicken dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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