Chicken, leek and mushroom cobbler pot pie
This is a delicious alternative to the pastry topped pie. The cobbler topping is great for soaking up the sauce in the pie. You could also try this topping on any other casserole or stew.
SERVES
10
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
SERVES
10
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
Method
Filling
Heat oil and sauté leeks and mushrooms gently until soft
Add garlic and chicken and continue to cook until chicken is cooked through
Add mustard and Worcester sauce and set aside
Heat milk until just simmering
Wet cornflour with water
Slowly add cornflour mixture to heated milk and stir constantly until thickened
Add thickened milk to leek, mushroom and chicken mixture
Cobbler batter
Mix the flours and baking powder together
Rub in the oil and grated cheese
Mix together the egg and milk
Mix in the milk and egg mixture to the flour mixture
Baking
Heat oven to 180°C
Place filling into pie dishes
Top with cobbler batter
Brush with a little milk
Bake for approximately 20 minutes or until golden brown and hot through
10 Serves
25 Serves
50 Serves
Per serve
Energy
1390kJ
Total Fat
16.1g
Saturated Fat
3g
Total Carbohydrate
24.5g
Sugars
5.5g
Total Fat
4.2g
Sodium
165mg
Method
Filling
Heat oil and sauté leeks and mushrooms gently until soft
Add garlic and chicken and continue to cook until chicken is cooked through
Add mustard and Worcester sauce and set aside
Heat milk until just simmering
Wet cornflour with water
Slowly add cornflour mixture to heated milk and stir constantly until thickened
Add thickened milk to leek, mushroom and chicken mixture
Cobbler batter
Mix the flours and baking powder together
Rub in the oil and grated cheese
Mix together the egg and milk
Mix in the milk and egg mixture to the flour mixture
Baking
Heat oven to 180°C
Place filling into pie dishes
Top with cobbler batter
Brush with a little milk
Bake for approximately 20 minutes or until golden brown and hot through
Method
Filling
Heat oil and sauté leeks and mushrooms gently until soft
Add garlic and chicken and continue to cook until chicken is cooked through
Add mustard and Worcester sauce and set aside
Heat milk until just simmering
Wet cornflour with water
Slowly add cornflour mixture to heated milk and stir constantly until thickened
Add thickened milk to leek, mushroom and chicken mixture
Cobbler batter
Mix the flours and baking powder together
Rub in the oil and grated cheese
Mix together the egg and milk
Mix in the milk and egg mixture to the flour mixture
Baking
Heat oven to 180°C
Place filling into pie dishes
Top with cobbler batter
Brush with a little milk
Bake for approximately 20 minutes or until golden brown and hot through
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