Chicken And Mushroom Cobbler


This Chicken and Mushroom Cobbler is a pleasant option, and ideal for those cold winter nights when you need something to warm you up.

60ml vegetable oil

1 onion, chopped

1 celery stick, sliced

1 small carrot, peeled and diced

3 skinless, boneless chicken breasts

450g mixed field mushrooms and wild mushrooms, sliced

40g plain flour

500ml hot chicken stock

10 ml dijon mustard

30ml medium sherry

10 ml wine vinegar

salt and freshly ground pepper

For the Cobbler Topping

275g self-raising flour

pinch of celery salt

pinch of cayenne pepper

115g butter, diced

50g grated Cheddar cheese

150l cold water

1 beaten egg, to glaze


Preheat the oven to 200°C. Heat the oil in a large, heavy-based saucepan and fry the onion, celery and carrot gently for 8-10 minutes, to soften without colouring.

Cube the chicken, then add to the pan and cook briefly.

Add the mushrooms, fry until the juices run, then stir in the flour.

Remove the pan from the heat and gradually stir in the stock.

Return the pan to the heat, and simmer gently to thicken, stirring all the time.

Stir in the mustard, sherry, vinegar and seasoning.

To make the topping, sift the flour, celery salt and cayenne into a bowl or food processor fitted with a metal blade.

Rub in the butter and half the cheese until the mixture resembles coarse breadcrumbs.

Add the water and combine without over-mixing.

Turn the dough on to a floured board, form it into a round and flatten to a thickness of about 1cm. Cut out as many 5cm rounds as you can, using a cutter.

Transfer the chicken mixture to a 1.2 litre pie dish, then overlap the cobbler shapes around the edge.

Brush with beaten egg, scatter with the remaining cheese and bake for 25-30 minutes until the topping has risen well and is golden.

Chicken And Mushroom Cobbler will quickly become a family favourite, so be sure to bookmark this recipe.

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