Chicken Cobbler is made with a portion of Basic Chicken Casserole. A cobbler is a scone topping – a good alternative to pastry (as well as being easier to make).
When you’re looking for comfort food in cold weather casseroles and pies are especially good, so this variation on the Basic Chicken Casserole ticks those boxes. I’ve made it into a Chicken Cobbler, which is a cheat’s kind of pie.
Easy alternative to pastry for a pie
Since I’m always looking for anything to make life easy (and I may have mentioned that I’m not a great pastry maker), an alternative to pastry that still makes a pie is just the job. In this case, it’s a scone topping, It isn’t as crisp as pastry – more like a sort of suet pastry in texture I suppose – but it looks and tastes like a pie ( and uses the same ingredients as pastry, more or less). And you don’t have to roll it out, which I think is the thing I really hate about pastry.
The recipe I use I adapted from one that I’ve had for over 25 years. The original used only water to make the scone topping, but I prefer half-and-half milk and water. I’m wondering if this makes it slightly less crisp, but only in an idle ‘what do you think?’ kind of way. I like the way it turns out, and so does my brood. I only add some carrots and peas (all members of the family satisfied) to dish up a lovely, warming winter dinner.
For the chicken filling:
- 1 portion of Basic Chicken Casserole
- 1 large red pepper
- 200 g button mushrooms
- 1 tablespoon oil for cooking (15ml)
For the cobbler:
- 250 g self-raising flour
- ½ teaspoon salt (2.5ml)
- 85 g butter
- 75 ml milk
- 65-75 ml water
- Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
- Wash and dry the pepper and mushrooms
- Trim the ends off the mushrooms. Take the seeds and pith out of the pepper
- Chop the pepper into pieces – about 1cm square
For the filling:
- Heat the frying pan on a high heat and add the oil/butter
- Fry the mushrooms for about 7 minutes until browning
- Add the peppers and cook for 3-4 minutes
- Reduce the heat to low and cover with a lid and cook for 10 minutes
- Add the chicken to the pan and bring to the boil
For the cobbler topping:
- Rub the fat into the flour and salt
- Add the milk and enough water to make a soft dough – about 140-150ml in total
- Use your hands to mix and knead slightly
- Tip the dough onto a floured surface or use a piece of clingfilm instead of flour – it makes less mess. Use your hands to pat and press the dough into the shape and size of your dish – it will be about 1cm thick
- Pour the chicken mixture into the dish and top with the cobbler
- Mark into a criss-cross pattern with a knife (dipped in flour to stop it sticking). Brush the cobbler with milk
- Cook for 20-25 minutes, until brown and well risen.