Chicken Cobbler

Here is a new take on an old favorite. Instead of topping a chicken or turkey pot pie with puff pastry or pastry crust I decided to top this delicious dish with a cobbler topping. What a surprise – I like it better this way than any other. The recipe is easy and quick as long as you have all the ingredients in your pantry and refrigerator. This is a great way to use up left over chicken (or turkey).

Makes One 9” Deep Dish Pie

For Cobbler Filling

4          Tablespoon (1/2 Stick) Unsalted Butter

2          Cups Sliced Carrots, Sliced Crosswise ¼” Thick

1          Cup Sliced Celery, Sliced Crosswise ¼” Thick

½        Cup Finely Diced Spanish or Vidalia Onion

1           Leek, White Part Thinly Sliced

1          Cup Medium Diced Yukon Gold Potato, Peeled

1          Cup Fresh White Pearl Onions, Peeled, or Frozen and Thawed

1          Cup Fresh Corn Cut From the Cobb or Frozen and Thawed

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

4          Tablespoons All-Purpose Flour

2          Cups Homemade Chicken Stock or Canned Low Sodium Chicken Broth (Heated)

1          Cup Half and Half (Heated)

1          Cup Petite Green Peas

3          Cups Shredded Cooked Chicken Breasts

For Cobbler Topping

2          Cups All-Purpose Flour

3          Tablespoons Granulated Sugar

2          Teaspoons Baking Powder

½         Teaspoon Fine Sea Salt

½         Cup Unsalted Butter (1Stick), Cold and Cut Into Bits

1          Cup Buttermilk

Heavy Cream for Brushing Top

Preheat oven to 375°F.

For Cobbler Filling

In a large sauté pan melt the butter over medium heat.  When butter starts to sizzle, add the carrots, celery, onion, leek and potato.  Add the salt and pepper.  Sauté until vegetables begin to soften, stirring often, about 10 minutes.  You do not want the vegetables to brown. Add the corn and pearl onions and sauté for 5 minutes, stirring often.  Sprinkle the flour over the vegetables and stir to combine.  Cook, stirring the whole time, for 5 minutes.

Slowly add the chicken stock stirring the whole time to combine.  Bring to a simmer and cook for 15 minutes, stirring often.  Add the half and half; stir to combine, bring back to a simmer and cook for 5 more minutes until the sauce is thickened and the vegetables are cooked through.  Add the peas and chicken and stir to combine. Transfer the pot pie mixture to a 9” deep dish pie dish. Set aside.

For Cobbler Topping

In a medium bowl, whisk together the flour, sugar, baking powder and salt. With a pastry cutter or your finger tips, cut butter into the flour mixture to form lumps that are the size of small peas.

Pour the  buttermilk over the flour mixture. Stir with a fork until the mixture comes together and a soft sticky dough is formed. Divide the dough into 8 to 10 equal parts and arrange over the filling. Brush the dough with heavy cream.

Place the baking dish onto a sheet pan lined with parchment to catch any drippings. Bake until the top is gold brown and the filling is hot and bubbling, about 60 minutes. (If the top is browning too fast, loosely cover with foil.)

Remove from the oven and let the cobbler rest 15 minutes before serving.