Chicken and Leek Cobbler

Main Dishes | World cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken and Leek Cobbler

Ingredients

Butter - 5.3 oz
Leek - 1 stalk
Skin-On Chicken Breasts - 2 lbs
Celery stalk - 1 piece
Wheat Flour - 1 tablespoon
Chicken Broth - 8 fl oz
Dijon Mustard - 3 teaspoons
Cream - 8 fl oz
Green peppercorns - 3 teaspoons
Salad Potatoes - 14.1 oz
Self-rising flour - 5.8 oz
Salt - ½ teaspoon
Whole egg - 1 piece
Cheshire Cheese - 1.1 oz

Step by Step guide

Step 1

Melt 25 grams of butter in a skillet and add the chicken cut into small strips, cooking until golden brown. Transfer to a plate. Add another 25 grams of butter and sauté the chopped leek and celery until soft. Return the chicken to the skillet and add a tablespoon of flour, mix and cook for another minute. Remove from heat and add the broth and cream. Mix well and return to the heat, bringing to a boil and simmering for 20 minutes, then add the mustard, pepper, and spices. Transfer the mixture to a baking dish. Preheat the oven to 392°F.

Step 2

Boil the potatoes in salted water until soft. Drain and mash. In a food processor, combine the flour and salt, grated cheese, and remaining butter, mixing well and adding the mixture to the mashed potatoes. Combine thoroughly.

Step 3

Roll out the potato dough on a floured surface to a thickness of 1 cm. Use a cutter to cut out 6 cm circles. Roll out the remaining dough and cut it as well. Slightly flatten the dough circles and place them on the cooled chicken mixture.