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.