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.