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Home > Recipes > Chicken and Leek Cobbler

Chicken and Leek Cobbler

Wendyl Nissen

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 3.0 / 5 FROM 1

Chicken and Leek Cobbler

3.0 / 5 FROM 1

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

  1. Melt 25g of the butter in a pan and brown the chicken in batches, pulling out when browned and reserving.
  2. Add the rest of the butter and cook the leek and celery until soft.
  3. Put the chicken back into the pan with the vegetables and sprinkle with the flour. Cook for another minute.
  4. 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.
  5. 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.
  6. In a bowl rub together the flour, salt, cheese and remaining butter with your fingertips until it is the texture of breadcrumbs.
  7. Meanwhile cook the potatoes in boiling water, drain, then mash.
  8. While the potatoes are still warm add to the bowl and mix into the dough with your hands.
  9. Roll the dough out on a floured surface to 1cm thick and cut out small rounds with a cutter.
  10. Place these on top of the cooled chicken mixture so they overlap as cobbles would.
  11. 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.
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https://www.eatwell.co.nz/recipe/7872/Chicken-and-Leek-Cobbler/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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