Chicken Pot Pie Cobbler
Equipment
- 1 Oven
- 1 large skillet
- 1 Mixing bowl
- 1 Baking dish
- 1 Whisk
- 1 Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 1 pound chicken breast diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup onion chopped
- 1 cup carrots diced
- 1 cup celery diced
- 2 clove garlic minced
- 1/2 cup peas
- 1/2 cup corn
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup self-rising flour
- 1/2 cup milk
- 1/4 cup butter melted
- 1/4 teaspoon baking powder
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken, salt, and black pepper, and cook until browned.
- Stir in onion, carrots, celery, and garlic, cooking until vegetables are tender.
- Add peas and corn, stirring to combine.
- Sprinkle flour over the mixture and stir to coat evenly.
- Gradually add chicken broth and heavy cream, stirring constantly until thickened.
- Season with thyme and rosemary, then remove from heat.
- In a mixing bowl, combine self-rising flour, milk, melted butter, and baking powder.
- Pour the chicken mixture into a baking dish and top with the flour mixture.
- Bake in the preheated oven for 20-25 minutes until the topping is golden brown.
- Let the cobbler rest for 10 minutes before serving.
Notes
For the best results, ensure that the chicken is thoroughly cooked before adding the vegetables to prevent any raw portions. If you prefer a thicker sauce, you can add an extra tablespoon of flour or reduce the amount of chicken broth. The cobbler topping can be customized by adding herbs or cheese to the flour mixture for extra flavor.
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