Chicken and Leek Cobbler
Main Dishes • World
Description
Chicken and Leek Cobbler
Ingredients
- Butter 5 oz
- Leek 1 stalk
- Skin-On Chicken Breasts 0 lbs
- Celery stalk 1 piece
- Wheat Flour 1 tablespoon
- Chicken Broth 10 fl oz
- Dijon Mustard 3 teaspoons
- Cream 10 fl oz
- Green peppercorns 3 teaspoons
- Salad Potatoes 15 oz
- Self-rising flour 5 oz
- Salt ½ teaspoon
- Whole egg 1 piece
- Cheshire Cheese 0 oz
Step-by-Step Guide
Step 1
Melt 25 grams of butter in a skillet and add the chicken cut into small strips, cooking until golden brown. Transfer to a plate. Add another 25 grams of butter and sauté the chopped leek and celery until soft. Return the chicken to the skillet and add a tablespoon of flour, mix and cook for another minute. Remove from heat and add the broth and cream. Mix well and return to the heat, bringing to a boil and simmering for 20 minutes, then add the mustard, pepper, and spices. Transfer the mixture to a baking dish. Preheat the oven to 390°F.
Step 2
Boil the potatoes in salted water until soft. Drain and mash. In a food processor, combine the flour and salt, grated cheese, and remaining butter, mixing well and adding the mixture to the mashed potatoes. Combine thoroughly.
Step 3
Roll out the potato dough on a floured surface to a thickness of 1 cm. Use a cutter to cut out 6 cm circles. Roll out the remaining dough and cut it as well. Slightly flatten the dough circles and place them on the cooled chicken mixture.
Step 4
Brush the dough on top with the egg yolk mixed with a little milk, and bake for 30 minutes until the dough is golden brown.
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