Chicken Cobbler By Lu Food

CHICKEN COBBLER BY LU

Steps:

• Combine broth, chicken and saffron in a large pot.
• Bring to boil.
• Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
• Transfer chicken to large bowl and cool briefly; reserve broth.
• Remove skin and bones from chicken.
• Cut chicken into 3/4-inch cubes; place in 15 x 10 x 2-inch (4 quart) glass baking dish.
• Bring broth to boil.
• Add carrots and celery; cook 5 minutes.
• Using slotted spoon, transfer to dish with chicken.
• Add green onions, peas, ham, onion and parsley to chicken.
• De-fat broth and add enough additional broth to equal 6 1/2 cups; set aside.
• In a large saucepan melt butter over medium heat.
• Add flour; whisk to combine and let cook for 2-3 minutes.
• Gradually whisk in broth.
• Boil until thick and smooth, whisking constantly, about 8 minutes.
• Season with salt and pepper.
• Add to chicken.
• (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.) FOR TOPPING: Position rack in center of oven and preheat to 400 degs.
• Whisk milk, egg and butter to blend in large bowl.
• Add remaining ingredients.
• Drop batter by tablespoonfuls over filling.
• Bake cobbler until topping is firm and golden brown, about 35 minutes.