Chicken and Leek Cobbler
Ingredients
Topping
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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