Chicken and Leek Cobbler
Publication: NZ Woman's Weekly
Ingredients
| 50 g | Butter |
| 1 kg | Chicken breast, fillets, sliced into strips |
| 1 | Leek, finely sliced |
| 1 stick | Celery, sliced |
| 1 Tbsp | Plain flour |
| 1 cup | Cream |
| 1 cup | Chicken stock |
| 3 tsp | Mustard |
| 1 to taste | Salt and freshly ground black pepper |
Topping
| 400 g | Potatoes |
| 1⅓ cups | Self raising flour |
| ¼ tsp | Salt |
| ¼ cup | Cheddar cheese, grated |
| 100 g | Butter, cold, chopped |
| 1 | Egg, yolk beaten |
Directions
- Melt 25g of the butter in a pan and brown the chicken in batches, pulling out when browned and reserving.
- Add the rest of the butter and cook the leek and celery until soft.
- Put the chicken back into the pan with the vegetables and sprinkle with the flour. Cook for another minute.
- Take the pan off the heat and stir in the stock and cream. Mix well and then return to the heat and bring to the boil.
- Reduce to a simmer and leave for 20 minutes. When cooked, stir in the mustard and salt and pepper. Put in a casserole dish and leave to cool.
- In a bowl rub together the flour, salt, cheese and remaining butter with your fingertips until it is the texture of breadcrumbs.
- Meanwhile cook the potatoes in boiling water, drain, then mash.
- While the potatoes are still warm add to the bowl and mix into the dough with your hands.
- Roll the dough out on a floured surface to 1cm thick and cut out small rounds with a cutter.
- Place these on top of the cooled chicken mixture so they overlap as cobbles would.
- Brush with beaten egg and cook in a 200 degC oven for half an hour or until the filling is bubbling up around the golden brown top.
https://www.eatwell.co.nz/recipe/7872/Chicken-and-Leek-Cobbler/
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