Chicken Cobbler - a one pot dinner fit for Sunday!

Chicken Cobbler is a take off on chicken pot pie - depending on where you hail from chicken pot pie can mean one of two things - in PA it's a thick chicken soup with big egg noodles - To me it's more like a shepherd's pie made with chicken and a crust like an apple pie.

This is a dish usually made with leftovers and so the recipe is rather loose. Start with a cup of Mirepoix "say: "meer-pwah" (French cooking short hand for onion, carrot, & celery diced: 2:1:1) sauté in butter - when soft add flour, equal to butter, stir and cook until absorbed, then 2 cups chicken stock, stir and cook until slightly thickened - Then add the veggies - as I said these are usually leftovers - pre-cooked: broccoli, green beans, diced potatoes, peas - roasted onions etc. Put in what you like or have handy - or use a bag of frozen mixed veggies. Don't bother to cook this soup to much - I usually make this dish from the leftovers of a baked chicken so I often have a breast and a leg and thigh from a large chicken - anyway the chicken should be already cooked too- remove from bone and dice and add to the soup.

Season this soup with salt, pepper, and herbs to taste. Add 1 tablespoon starch with 2 of water mixed and stir into soup before putting in the baking dish.

If you are making a PIE you can make it like an apple pie 1 or two crusts - in this case I made it like a cobber so I just put the 'soup' in and then put a recipe of drop biscuits on the top. In this case I used the cream biscuit recipe - which is real simple 2 cups of Self-rising flour (has the baking powder  and the salt already mixed in) and 1.5 cups cream stir then scoop and drop on top of the soup by the table-spoon.

Bake for 45 min @ 400F - let cool - 10-15 min eat 'em up!

Ivan