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Chicken, bacon and leek cobbler
Chicken, bacon and leek cobbler
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Create delicious, untested member recipe.
Ingredients:
  • 50g butter
  • 1 kg chicken breast fillets, cut into cubes
  • 1 large leek, trimmed and finely sliced
  • 1 large stalk celery, finely sliced
  • 62.50 ml bacon, diced
  • 4 large mushrooms, roughly chopped
  • 20.00 ml plain flour
  • 255.00 gm chicken style liquid stock
  • 252.50 gm cream
  • 23.40 gm seeded mustard, heaped
  • 1 tsp dried tarragon
  • 1/2 tsp dried thyme
  • Pinch salt & pepper
  • 400g potatoes, quartered
  • 199.50 gm self-raising flour
  • 1.20 gm salt
  • 62.50 ml cheddar cheese, grated
  • 100g butter, cold, chopped
  • 1 egg yolk, lightly beaten, to glaze
Instructions:
  • 1. Melt half of the butter in a pan until it starts to foam. Add chicken and cook until golden brown. Remove chicken from the pan. 2. Add the rest of the butter to the pan and sauté leek and celery until soft over medium heat. Mix in the bacon and cook for an additional 2-3 minutes. Return the chicken to the pan.
  • Sprinkle flour over the chicken and stir for 1 minute. Remove from heat and mix in the stock and cream until smooth. Return to heat, bring to a boil, then simmer for 20 minutes. Stir in mustard, thyme, and tarragon, and season with salt and pepper. Transfer to a casserole dish and let cool.
  • Preheat the oven to a deliciously warm 200°C.
  • Cook the potatoes in boiling water or steam until tender. Drain and mash until smooth. In a food processor, combine flour, salt, cheese, and butter until crumbs form. Mix with the mashed potato by hand to form a dough.
  • Roll the dough on a floured surface to 1 cm (1/2 inch) thickness. Use a 6cm diameter pastry cutter to cut out circles. Gather and reroll any leftover dough. Place the circles on top of the cooled chicken and leek filling, letting them overlap slightly.
  • Coat the dough circles with a mix of egg yolk and a touch of milk for extra shine. Bake for 30 minutes or until the filling is warmed and the pastry turns a lovely golden color.

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