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Chicken Cobbler in a blue gratin dish with a portion removed.
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Chicken Cobbler

Chicken Cobbler uses a portion of Basic Chicken Casserole with a scone topping.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 4 servings
Author: [email protected] Cooks


For the chicken filling:

For the cobbler:

  • 250 g self-raising flour
  • ½ teaspoon salt (2.5ml)
  • 85 g butter
  • 75 ml milk
  • 65-75 ml water


Medium-large frying pan
gratin dish
Pie dish



  • 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.