Chicken and Mushroom Pie with Cobbler Crust
Chicken and Mushroom Pie with Cobbler Crust
Just tried this one really good…..
Serves 4-6
Ovendish 7.5 cm allow 2.5 cm between dish and oven wall.
Ingredients:
- 2-3 celery sliced
- 1 small onion 1tbsp veg oil
- salt pepper
- 1 tbsp plain flour
- 250 ml chick stock
- 1/2 tsp herbs tarrogen oregano
- 4 large or 8 small thighs skinned boned quatered
- 300g button mushroom halved
- 100 ml double cream
TOSS Celery and onion in 1 tbsp veg oil just to coat them, season and cook in Halogen @ 250°C, top of oven until softened.
Stir in flour cook for 1 min, pour in hot stock plus herbs keep mixture warm.
Make Cobbler
- 150g self raising flour
- 75g butter cut into small pieces
- 1/2 tsp tarragon oregano
- salt pepper
- 60 ml semi skimmed milk
Method:
Put flour & butter in bowl mix together to resemble bread crumbs add herbs salt & pepper.
Pour in milk blend together, don’t over work mixture but you need firm sticky dough.
Set chicken pieces on top veg and cook @ 250/260°C to brown lightly about 5 mins.
Add cream stir quickly continue to cook for 5 min.
Top chicken with cobbler mixture evenly, leave space between each blob.
Cook @ 200°C until topping is well brown and cooked through, about 15 – 20 mins.
The liquid should be bubbling merrily. Leave to rest for couple mins.
Serve with plain green vegetables.
Meal is quite rich so nothing rich oily or buttery is needed.
Bon appetti or bell hana val shefa.
Posted By Hummingbird on 13/11/2010
