Dinner

Chicken and Vegetable Cobbler is for Dinner.

Chicken and Vegetable Cobbler takes 25 minutes to prepare.

Chicken and Vegetable Cobbler takes 35 minutes to cook.

Chicken and Vegetable Cobbler makes 4 servings.

The ingredients for Chicken and Vegetable Cobbler are:

1 tbsp olive oil
1 leek, well washed and chopped
Salt and black pepper
2 cups quartered button mushrooms
1 1/2cups chicken stock
1 sprig fresh rosemary
2 medium carrots, cut into coins
7oz Chicken Breast, skinless
1 cup peas, frozen or fresh
1 tablespoons cornstarch
1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2.5 tablespoons unsalted butter, cut into bits
1/2 cup buttermilk or soured milk*
1 egg

Here is how you make Chicken and Vegetable Cobbler:

*If you don't have buttermilk, add 2 tbsp of lemon juice to the same amount of regular milk, then leave to stand for 5 minutes.1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leeks, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.Serves 4Number of Servings: 4Recipe submitted by SparkPeople user BOTTOMLESS.

The nutritional information for Chicken and Vegetable Cobbler is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.9

• Total Fat: 12.1 g
• Cholesterol: 82.7 mg
• Sodium: 351.4 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 3.3 g
• Protein: 20.7 g