chicken cobbler

By MauiDreaming

alternative to pot pie, using a cheezy-potatoe topping

Ingredients

• topping:
• 1/4 cup olive oil
• 2 lb. chicken breast cut into strips
• 1 large leek, or small onion finely sliced
• 1 celery stalk sliced
• 1 Tbsp. flour
• 1 cup chicken stock
• 1 cup cream
• 1 Tbsp. dijon mustard
• 1 Tbsp. green pepper corns
• 1/4 tsp. ground thyme
• salt and pepper to taste
• 1 +1/2 lbs. potatoes quartered
• 1 +1/3 cups self-rising flour
• 1/2 tsp. salt
• 1/4 cup grated cheddar cheese
• 1/2 cup butter
• 1 egg yolk lightly beaten to glaze

Details

Servings 6

Preparation

Step 1

saute chicken strips in oil, until golden. remove from the pan. add onion and celery and cook until soft. return chicken to pan. sprinkle the flour over the chicken and stir for 1 minute. remove from heat and stir int the stock and cream. mix well, making sure that there aren no lumps. return to heat, and stir until it come s a boil and thickens. reduce heat and simmer for 20 minutes. add the mustard, thyme and pepercorns and season with salt and pepper. transfer to a casserole dish and cool. preheat the oven to moderately hot 400F
for topping:
cook potatoes in boiling water until tender. drain and mash until smooth. rub together the flour, salt, cheese and butter with your fingers until it resembles fine crumbs. add to the mashed potatoes and form a dough with your hands. roll out on a floured surface, until 1/2 inch thick. cut into rounds. arrange on top of chicken filling. brush with egg, bake for 30 minutes, until top is golden.