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.

Creamy and healthy chicken pie
SERVES 10
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 10
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

Filling

  1. Heat oil and sauté leeks and mushrooms gently until soft
  2. Add garlic and chicken and continue to cook until chicken is cooked through
  3. Add mustard and Worcester sauce and set aside
  4. Heat milk until just simmering
  5. Wet cornflour with water
  6. Slowly add cornflour mixture to heated milk and stir constantly until thickened
  7. Add thickened milk to leek, mushroom and chicken mixture

Cobbler batter

  1. Mix the flours and baking powder together
  2. Rub in the oil and grated cheese
  3. Mix together the egg and milk
  4. Mix in the milk and egg mixture to the flour mixture

Baking

  1. Heat oven to 180°C
  2. Place filling into pie dishes
  3. Top with cobbler batter
  4. Brush with a little milk
  5. Bake for approximately 20 minutes or until golden brown and hot through
  •  
    Filling
  • 15 ml
    olive oil
  • 330 g
    leek, chopped
  • 400 g
    mushrooms, chopped
  • 20 g
    garlic, crushed
  • 550 g
    chicken thigh fillets, skin off, diced
  • 30 g
    Dijon mustard
  • 5 ml
    Worcester sauce
  • 600 ml
    trim milk
  • 40 g
    cornflour
  • 125 ml
    water
  •  
    Cobbler batter
  • 125 g
    white flour
  • 125 g
    wholemeal flour
  • 10 g
    baking powder
  • egg
  • 75 ml
    Canola oil
  • 150 ml
    trim milk
  • 50 g
    Edam cheese, grated
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

  1. Heat oil and sauté leeks and mushrooms gently until soft
  2. Add garlic and chicken and continue to cook until chicken is cooked through
  3. Add mustard and Worcester sauce and set aside
  4. Heat milk until just simmering
  5. Wet cornflour with water
  6. Slowly add cornflour mixture to heated milk and stir constantly until thickened
  7. Add thickened milk to leek, mushroom and chicken mixture

Cobbler batter

  1. Mix the flours and baking powder together
  2. Rub in the oil and grated cheese
  3. Mix together the egg and milk
  4. Mix in the milk and egg mixture to the flour mixture

Baking

  1. Heat oven to 180°C
  2. Place filling into pie dishes
  3. Top with cobbler batter
  4. Brush with a little milk
  5. Bake for approximately 20 minutes or until golden brown and hot through