Mushroom and Chicken Cobbler
- 2 tbsp. olive oil
- 2 shallots diced
- 2 cloves garlic
- 300g baby mushrooms
- 1 large carrot
- 450g chicken breast
- bite size pieces
- 2 tbsp flour
- 250 ml chicken stock
- 400ml milk
- 2 tbsp chopped parsley
- 1 tbsp Worcester sauce
- 360g self raising flour
- 75g butter
- 1 tbsp dried mixed herbs
- 1 egg
- lightly beaten
Level of difficulty Average
Cost Average budget
Preheat oven to Gas mark 7. Heat 1tbsp of the oil in a large pan, add the shallot and cook over a low heat for 3-4 mins.
Add the garlic and cook another minute. Add the mushrooms and the carrot and cook for a further of 5 minutes.
Fry the chicken in the remaining oil until brown. Add the plain flour and cook for another minute. Add the stock, 200ml of the milk. the parsley and the Worcester sauce. Stir until thickened.
Rub the self raising flour and butter together in a bowl until it resembles breadcrumbs. Mix in remaining milk, dried herbs and the egg to make dough. Roll out on a floured surface to a thickness of 2-3 cm and cut out 20 rounds with a pastry cutter.
Transfer the chicken and mushroom mixture to a large ovenproof dish and arrange the dough rings over the top.
Bake in the oven for 20-25 minutes until cooked through and the cobbler top is risen and golden.
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Chef Tips and Tricks
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