Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken casserole with potato cobbler. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken Casserole with Potato Cobbler is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Chicken Casserole with Potato Cobbler is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken casserole with potato cobbler using 24 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken Casserole with Potato Cobbler:
- Prepare For the potato cobbler topping
- Get 350 g/12oz floury potatoes
- Take 250 g/9oz self-raising flour, plus extra for rolling
- Make ready 1 tsp fine sea salt
- Make ready 100 g/3½oz cold butter, cut into cubes
- Get 125 ml/4fl oz full-fat milk, plus extra for brushing
- Prepare For the chicken casserole
- Make ready 8 skinless, boneless chicken thighs
- Get flaked sea salt and freshly ground black pepper
- Make ready 3 tbsp sunflower oil
- Prepare 4 rashers rindless smoked streaky bacon, cut into 2cm/¾oz wide strips
- Get 2 medium onions, halved and sliced
- Get 2 celery sticks, thinly sliced
- Prepare 150 g/5½oz small button mushrooms, wiped and halved or quartered if large
- Get 400 g/14oz can chopped tomatoes
- Get 600 ml/20fl oz chicken stock, made with 1 stock cube
- Take 1 bay leaf
- Make ready 2 tsp dried thyme
- Make ready 375 g/13oz medium carrots, peeled and cut into 1.5cm slices
- Take 2 slender leeks, trimmed and cut into 2cm/¾in slices
- Prepare 1 tbsp cornflour
- Prepare 2 tbsp cold water
- Make ready flaked sea salt
- Get freshly ground black pepper
Instructions to make Chicken Casserole with Potato Cobbler:
- To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender.
- Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe.
- For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6.
- Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring.
- Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes.
- While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour.
- Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick.
- Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well.
- Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown.
So that is going to wrap this up with this exceptional food chicken casserole with potato cobbler recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
