This scrumptious chicken and mushroom cobbler recipe is an easy way to have dinner on the table quick. Best of all, this chicken and mushroom cobbler recipe tastes amazing! This is a simple yet delicious meal that your family will love. Cobbler? What the heck are those? Didn’t we get rid of cobbler a long time ago? Who wears cobbler hats, or cobbler shoes? Is this another hipster thing that I don’t get it yet?
Chicken, Bacon and Mushroom Cobbler
We were having company for supper tonight and so I wanted to bake a tasty casserole that would make everybody happy. I had taken chicken breasts out of the freezer last night and they were to be the basis for my casserole.
I also took out a package of lean back bacon that I thought would go very well in the dish. The smokiness of bacon goes really well with chicken I think. It’s a lovely combination. I also had a package of mushrooms that I wanted to use up while I still could. I had bought them for something else, but the something else never got made. (Doesn’t that happen to everyone?)
In any case I ended up making a chicken cobbler with the chicken, bacon and mushrooms . . . a kind of a chicken stew, flavoured with onions and herbs . . . thyme and summer savory . . .
I added some sliced carrots for a bit of colour and sweetness. Chicken breasts on their own can be quite bland, but they are a beautiful canvas for whatever you put with them . . . after browning the meat, onions, and mushrooms, I added some chicken stock and then put the whole lot into the oven to braise for half an hour.
While that mixture was braising I make an herbed drop scone/dumpling mixture to drop onto the top of the chicken stew. Sprinkled with cheese and then banged back into the oven until the dumplings were golden brown and crusted and oh so cheesy.
We ended up having to cancel our company as I ended up not being very well, but the Toddster surely enjoyed this meal. It was right up his alley. He loves a hearty casserole and this fit the bill perfectly. I sent the leftovers down to the Missionaries for their supper . . . I think they enjoyed it too.
A delicious chicken casserole, filled with tender chunks of chicken breast, back bacon, mushrooms and carrots, and topped with a cheese crusted dumpling topping!
5 skinless, boneless chicken breasts, trimmed and cut
into 1 inch cubes
a bit of olive oil
1 packet of back bacon, cut into cubes (smoked or unsmoked as you wish. About six slices)
1 medium onion, peeled and chopped
1 package of button mushrooms, cleaned and sliced (about 2 cups)
2 large carrots, peeled and sliced into rounds
700ml of chicken stock (a scant 3 cups)
1/2 tsp dried thyme
1/2 tsp dried summer savory
fine seasalt and freshly ground black pepper to taste
For the cheesy herbed dumplings:
350g plain flour (2 1/2 cups)
3/4 tsp bicarbonate of soda
1 tsp salt
300ml of buttermilk (about 1 1/3 cups)
2 TBS finely chopped herbs (parsley, thyme, rosemary, tarragon or chives)
25g of strong cheddar cheese, finely grated (a scant 1/3 cup)
Preheat the oven to 180*C/350*F/ gas mark 4.
Heat a bit of oil in the bottom of a large stove top to oven casserole dish. Add the bacon. Cook and stir over medium heat, until lightly browned. Scoop out and set aside. Add the mushrooms and cook until lightly browned. Add the onions and cook, stirring until the onions begin to soften. Scoop out and set aside. Add a bit more oil if necessary. Add the chicken cubes and brown them, seasoning them lightly. Return the bacon, onions and mushrooms to the pot along with the thyme and summer savory. Add the carrots and give the whole thing a good stir. Cook for a few minutes longer, then add the chicken stock. Bring to the boil, then cover tightly and bang the casserole dish into the oven. Bake for about half an hour.
Increase the oven heat to 230*C/450*F/ gas mark 8. Whisk the flour, bicarbonate and salt together in a bowl, along with the herbs. Make a well in the centre. Pour in the buttermilk a bit at a time, stirring to combine completely. Drop by tablespoons on top of the hot chicken mixture. Scatter the cheese over top. Return to the oven and bake for 10 minutes, uncovered. Reduce the oven temperature to 200*C/400*F/ gas mark 6 and cook for a further 20 minutes, until the topping is crisp and golden and the vegetables are tender and the chicken is cooked through. Serve hot.
Chicken-and-Biscuit Cobbler Recipe
This savory biscuit-topped cobbler is the most comforting dinner you’ll serve this holiday season.
1 hr 15 mins
1 hr 45 mins
Even though we love a sweet cobbler for dessert, this savory Chicken-and-Biscuit Cobbler is one of our all-time favorite recipes. This hearty cobbler is an ideal comfort food to warm your family up on chilly fall and winter nights. This recipe calls for shredded chicken, so you can pick up a rotisserie chicken from the store or stop by a local barbecue joint for some. What sets this cobbler apart from any other casserole is that it’s topped with fluffy homemade biscuits (that happen to have chopped bacon in them). This recipe would be a great one to save in the freezer and have on hand for holiday company or family gatherings.
- 3 tablespoons butter
- 1 cup sliced carrots
- 1 medium onion, chopped
- 2 (8-oz.) packages fresh mushrooms, quartered
- 2 garlic cloves, minced
- ½ cup dry white wine
- ⅓ cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- ¾ cup whipping cream
- 1 tablespoon white wine vinegar
- 3 tablespoons sliced chives
- 3 tablespoons chopped parsley
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme leaves
- 8 cups shredded cooked chicken
- Kosher salt
- Freshly ground black pepper
- 2 ½ cups self-rising flour
- ½ teaspoon sugar
- 1 ¼ cups chilled buttermilk
- ½ cup butter, melted
- ½ cup chopped cooked bacon (about 5 thick bacon slices)
- Garnishes: chopped fresh chives and parsley
- Step 1Preheat oven to 400°F. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with ⅓ cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.
- Step 2Whisk together 2 ½ cups self-rising flour and ½ tsp. sugar in a medium bowl. Stir together buttermilk and ½ cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.
- Step 3Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level ¼ cupfuls, ½ inch apart, onto chicken mixture.
- Step 4Bake at 400°F for 30 to 35 minutes or until browned and bubbly.
Steak and Mushroom Cobbler Pie
A delicious alternative to a pie, this steak and mushroom cobbler recipe from Lindsey Bareham can be made in one pot – perfect to feed a crowd.
A cobbler, in the culinary sense, is a rough-and-ready pie, or pastry crust. It’s thought to date back to early American settlers who had to improvise with ingredients as well as cooking implements, pots and pans. Fruit cobblers are covered with a light, soft scone mix, but the rich flavour and dense texture of suet pastry suits meaty pies like this. Skirt steak, incidentally, is extremely lean with a texture that cooks up like loose corduroy. It is very good value an usually sold in one piece. The flavour will be vastly improved if the pie filling is cooked 24 hours in advance, then reheated from cold when the crust is added for the final cooking.
|2 tbsp||vegetable oil|
|a knob of butter|
|2-3||sticks of celery (125g)|
|salt and freshly ground black pepper|
|1kg||skirt steak or stewing steak|
|flour for dusting|
|a few sprigs of thyme|
|2 tbsp||chopped parsley|
|For the crust:|
|2 tbsp||cold water|
|1 tsp||baking powder|
|100g||packet of prepared suet|
|1 tsp||finely chopped thyme|
|2 tbsp||finely chopped flat-leaf parsley|
Heat the oven to 150˚C/gas mark 2. Peel, halve and slice one onion; peel, halve and chop the other. Heat the oil and butter in a spacious Le Creuset-style lidded pan and gently soften the onion with the bay leaf. Peel and dice the celery and carrot into dolly-mixture-size pieces and stir them into the onion. Season with salt and freshly ground black pepper, then cover and cook for 5 minutes.
Dice the steak into large kebab-size pieces. Dust with flour. Scoop the onions into a sieve over the pan so that the oil drains back. Increase the heat slightly and brown the steak in batches, removing it to a plate. Return the onions and steak to the pan, then mix thoroughly while adding the thyme and the wine. Stir to loosen the flour as it bubbles, then put in the wiped, halved mushrooms and the stock. It will seem a terrible squash but the mushrooms will soon flop. Bring to the boil, stirring, then turn off the heat. Cut a piece of baking parchment to cover the pan, letting it sag to touch the food. Hold it secure with the lid and trim off the excess. Put the pan into the oven and bake for 2 hours. Take it out, let it cool, then chill overnight.
Heat the oven to 220˚C/gas mark 7. To make the crust, whisk together half of the beaten egg with the water. Sift the flour into a bowl, then mix in the baking powder, suet, a pinch of salt and the herbs. Gradually add the egg mixture and work it with the flour into a stiff but elastic dough; you may need a little more water. Chill in a plastic bag until required. Pat or roll the pastry to make a thick lid or, if simpler, into 6 patties. Place the lid over the steak. Glaze it with the remaining egg, beaten with the milk. Make a central air hole. Bake, uncovered, for 25 to 30 minutes or until the crust is puffy and golden. Serve with a sprinkling of parsley.