Sunfed Chicken And Leek Cobbler

This is a wonderfully luxurious meal for a cold winter’s night which everyone in your family will love. A cobbler is basically a hot filling, either savoury or sweet, which has a batter of some sort cooked on top. It is thought that cobbler was invented by British immigrants in the US who couldn’t find suet to make their puddings, so opted instead to put a dumpling batter or dough on top.

The pieces were cobbled together, like a street, which is how it gets its name of cobbler. The dough/dumpling topping in this dish is made from potatoes, cheese and flour and is delicious in its own right. 

Originally this recipe of Wendyl’s had chicken but I prefer Sunfed Chicken Free Chicken and I also added carrot for more texture. You’ll find that the creamy saucy filling makes this dish something special.

Sunfed Chicken And Leek Cobbler

Ingredients
50g Butter or plant based spread
1 Packet Sunfed Chicken
1 Leek and 1 stick celery finely sliced
1 Carrot peeled and diced
1 Tbsp Plain flour
1 Cup cream
1 cup Vegetable stock
3 tsp Mustard
Salt and freshly ground black pepper

Topping
400g Potatoes
1⅓ cups Self raising flour
¼ tsp Salt
¼ cup Cheddar cheese, grated
100g Vegetable spread, cold, chopped

Sage leaves

Directions

Melt 25g of butter or plant based spread in a pan and cook the leek, carrot and celery until soft.

Pull apart the Sunfed chicken into chunks, place into the pan with the vegetables and sprinkle with the flour. Cook for another minute or so.

Take the pan off the heat and stir in the stock and cream. Mix well and then return to the heat and bring to the boil.

Reduce to a simmer and leave for 5 minutes to combine the flavours. Next stir in the mustard and salt and pepper. Put in a casserole dish with the lid on and set aside.

In a bowl rub together the flour, salt, cheese and remaining spread with your fingertips until it is the texture of breadcrumbs.
Meanwhile cook the potatoes in boiling water, drain, then mash.

While the potatoes are still warm add to the bowl and mix into the dough with your hands.

Roll the dough out on a floured surface to 1cm thick and cut out small rounds with a cutter.

Place these on top of the cooled chicken mixture so they overlap as cobbles would.

Brush with milk or beaten egg and top with sage leaves if using, cook in a 200 degC oven for half an hour or until the filling is bubbling up around the golden brown top.

TIP: Be sure to place foil or a rimmed baking sheet under the pan in the oven. If the skillet is full, it may bubble over and make a mess in the oven.

If you enjoyed this recipe with Sunfed Chicken you might also like to try Sunfed Chicken Free Chicken Tikka Masala – you can find it on our blog here.