Creamy chicken cobbler
May 13, 2012 20:04:42 GMT
Post by Charlie Arnold on May 13, 2012 20:04:42 GMT
This is a great dish to make and can be made either using raw chicken fillets, or the left overs from a roast, just adjust the cooking time accordingly.
For the creamy chicken:
1lb / 450g chicken, diced
4 rashers of bacon, cut into small pieces - check ingredients
1 pint milk
3 tbsp cornflour
2oz / 50g grated cheese (optional)
If using raw chicken fry the diced chicken and bacon in a little oil till browned. Put in an ovenproof dish.
Bring most of the milk to the boil. Mix the cornflour to a paste in the remaining milk and add to the rest and stir briskly until thickened. If it is too runny add some more cornflour paste, you want quite a thick sauce.
If using cheese add to the sauce once thickened and then pour sauce over the chicken and bacon.
If using raw chicken cover with foil and cook in the oven for about 30 minutes. Otherwise just fry the bacon lightly then add to the chicken and sauce and add the cobbler straight away.
Oven temp: 180C / 350F/ Gas 4
For the cobbler:
8oz / 225g white self raising flour
2oz / 50g butter
Pinch of salt
Pinch of parsley of mixed herbs according to taste
5 to 6 tbsp milk
Mix the flour, herbs and salt together then rub the fat till resembles breadcrumbs. Mix in the milk to form a soft dough consistency. If using gluten free flour make it slightly moister to avoid it being too dry. Either roll out the dough into one piece to cover whole dish or roll into several small flattened balls and place on top of the dish.
Place uncovered in the oven for a further 20 minutes till golden brown.
You can make this in individual dishes and then add fried onion, garlic, mushrooms to those that can tolerate them.
For the creamy chicken:
1lb / 450g chicken, diced
4 rashers of bacon, cut into small pieces - check ingredients
1 pint milk
3 tbsp cornflour
2oz / 50g grated cheese (optional)
If using raw chicken fry the diced chicken and bacon in a little oil till browned. Put in an ovenproof dish.
Bring most of the milk to the boil. Mix the cornflour to a paste in the remaining milk and add to the rest and stir briskly until thickened. If it is too runny add some more cornflour paste, you want quite a thick sauce.
If using cheese add to the sauce once thickened and then pour sauce over the chicken and bacon.
If using raw chicken cover with foil and cook in the oven for about 30 minutes. Otherwise just fry the bacon lightly then add to the chicken and sauce and add the cobbler straight away.
Oven temp: 180C / 350F/ Gas 4
For the cobbler:
8oz / 225g white self raising flour
2oz / 50g butter
Pinch of salt
Pinch of parsley of mixed herbs according to taste
5 to 6 tbsp milk
Mix the flour, herbs and salt together then rub the fat till resembles breadcrumbs. Mix in the milk to form a soft dough consistency. If using gluten free flour make it slightly moister to avoid it being too dry. Either roll out the dough into one piece to cover whole dish or roll into several small flattened balls and place on top of the dish.
Place uncovered in the oven for a further 20 minutes till golden brown.
You can make this in individual dishes and then add fried onion, garlic, mushrooms to those that can tolerate them.
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