Creamy Chicken Cobbler Food

CHICKEN COBBLER

Steps:

• Make the filling: Place chicken in a large pot; add enough water to cover by 2 inches. Bring to a boil over medium-high heat; immediately reduce to a simmer. Season with 1 tablespoon salt and 1/2 teaspoon pepper; cook, skimming surface, until chicken is tender, 30 to 40 minutes.
• Remove chicken from pot and let cool. Strain broth, set aside 2 1/2 cups; reserve remaining broth for another use. Shred chicken, discarding skin and bones; set aside.
• In a very large skillet, melt butter over medium-high heat. Add onion and cook, stirring, until translucent. Add carrots and parsnip; cook, stirring, until softened. Add mushrooms and cook, stirring, until softened. Add brandy and stir to deglaze.
• Add flour and cook, stirring, for 1 minute. Add reserved chicken broth; stir to combine. Add milk, bring to a boil, and cook for 5 minutes. Add onions, peas, thyme, parsley, nutmeg, and reserved chicken; stir to combine. Season with salt and pepper. Divide mixture evenly between six 8- to 10-ounce ramekins; set aside.
• Make the chive-biscuit topping: Preheat oven to 375 degrees. Line a baking sheet with a nonstick baking mat; set aside. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Add cheese and chives; stir to combine. Add heavy cream; stir until well combined.
• Turn dough out onto a lightly floured work surface. Shape into a 1/2-inch-thick circle. Using a 3 3/4-inch biscuit cutter, cut out 6 rounds. Top each filled ramekin with a round. Lightly brush with heavy cream.
• Transfer ramekins to prepared baking sheet. Bake until chicken mixture is bubbly and biscuits are golden, about 30 minutes. Serve immediately.

CHICKEN AND VEGETABLE COBBLER

Steps:

• Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, 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.
• 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.
• 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.
• 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.
• 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.

CREAMY GREEN CHILE CHICKEN COBBLER

Steps:

• Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces., Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°., In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full)., Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.

CHICKEN POT PIE CASSEROLE RECIPE

Steps:

• Preheat the oven to 425 degrees.
• In a large pot set over medium heat, melt the butter. Add the carrots and celery, sauté for 5 minutes. Add the onion and garlic, sauté until tender and transparent, about 3 minutes.
• Sprinkle flour over top and whisk to combine. Cook for 1 minute. Slowly pour in the chicken broth, whisking vigorously to help thicken without clumps forming. Add half and half along with the seasonings, whisk to combine. Bring mixture to a simmer, continue cooking for 15 minutes or until the filling is nice and thick (remember it has to be thick enough to hold up the weight of the biscuits).
• Meanwhile, to make the biscuits, in a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine. Add the cold cubed butter. With a pastry blender, cut the butter until pea-size clumps for. Pour in 1 1/2 cups of buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. You can either roll out and cut 12 biscuits or divide the dough into 12 pieces and form 12 "rustic" biscuits by hand. Set aside.
• Add the chicken, peas, and corn. Transfer filling to a 9x13-inch baking dish and top with biscuits. Brush the tops of the biscuits with the reserved buttermilk.
• Place in oven to bake for 20-25 minutes or until the tops of the biscuits are golden brown. Remove from oven and let stand for 10 minutes before serving.

CREAMY CHICKEN COBBLER

Steps:

• Preheat the oven to 220°C/fan200°C/gas 7. Heat the oil in a large pan over a medium heat. Add the onion and leek and gently fry for 5 minutes, until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30 seconds, then crumble the 1/2 chicken stock cube into 300ml boiling water and stir in the peas and cream. Season well.
• In a bowl, mix together the cobbler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tablespoons of the cobbler mixture onto the edge of each dish. Bake for 15-20 minutes, until cooked and the cobbler is risen and golden brown.

TURKEY OR CHICKEN COBBLER

Steps:

• In a skillet, heat oil over medium heat. Add leeks, carrots and celery and cook, stirring, until softened, about 5 minutes. Add garlic, tarragon, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and stock and cook, stirring, until mixture comes to a boil and thickens, about 5 minutes.
• Place mushrooms and turkey in stoneware of a large (approximately 5 quart) slow cooker and add leek mixture. Stir well. Cover and cook on Low for 3 1/2 hours or on High for 1 3/4 hours. Stir in peas and whipping cream.

CREAMY PEACH COBBLER

Steps:

• Preheat oven to 325 degrees, 300 degrees for glass pan.
• Pour peaches and juice in 13x9 pan.
• Pour milk over peaches.
• Sprinkle cake mix evenly over milk and peaches.
• Slice butter or margaine into thin slices and put on top.
• Bake for 1 hour until golden brown and bubbling.
• Serve warm or cold with vanilla ice cream or frozen vanilla yogurt.

CHICKEN MUSHROOM AND LEEK COBBLER

Steps:

• *Several hours before, such as the night before, put your butter and box grater in the freezer*
• In large saute pan or skillet, heat the Olive Oil over medium high heat.
• Add Chicken and cook until starting to turn golden 8 - 10 min.
• Toss in Mushrooms and minced Garlic and cook for a further 3 - 5 min. Stirring occasionally.
• Now add the Leeks and give it a stir, Turn heat down to just under medium and cover for an additional 5 min.
• Slowly sprinkle over the All Purpose Flour (do NOT dump it all in at once) and stir as you add . Stir in well.
• Now you can add the Mustard, Thyme, Salt and Pepper and give it a quick stir before continuing to add in the Chicken Broth, Balsamic Vinegar and the White Wine (or Water). Mix well and simmer for a couple of minutes.
• Take off the heat and now add in the Whipping Cream. Taste and adjust taste if needed. Give it a quick stir, transfer to oven-proof casserole dish (6 cup dish) and set aside.
• Preheat oven to 400F.
• With frozen butter and frozen box grater, grate your butter quickly and add to a large bowl with the Flour and gently toss grated butter around in flour to coat.
• Add Paprika and Salt.
• Now with same grater, grate cheese and add to bowl, tossing to coat.
• Pour in Buttermilk. With fork or pastry blender gently mix and start to press buttermilk throughout until a shaggy dough starts to form, don't worry about cheese and butter being blended completely in.
• With the Chicken mixture already in a 6 cup casserole dish, take a heaping Tablespoon of the cobbler batter and "drop" along the edge of dish to form mounds.
• Bake in the middle of a pre-heated 400F oven for 25 - 30 min or until tops of Cobbler lightly browns.
• Carefully remove from oven and cool for 5 - 10 min. Serve.

CHICKEN SPINACH COBBLER

Steps:

• Mix together all of the filling ingredients and spread into greased 9 inch baking dish.
• In seperate bowl, mix together all of the biscuit ingredients to form dough.
• Place spoonfuls of dough on top of filling and bake at 375 degrees for 30 to 40 minutes, or until biscuits are golden brown.