Rustic Chicken and Vegetable Cobbler

Thursday, June 14, 2012

Stephen and I went to Barnes & Noble back in May to look for a few books. I ended up leaving with two cookbooks, one of them being The Back in The Day Bakery Cookbook. If you haven't peeked inside it, you're missing out! My mouth waters each time I turn a page... seriously. This past Sunday I decided to make my own version of their savory chicken and veggie cobbler. I loved the idea of using biscones (a combination of a biscuit and scone) instead of crust, but wasn't incredibly keen on using so much sugar in them. So I made several alterations along they way and it turned out to be one of our favorite meals! I love traditional chicken pot pie, but I'm telling you, this is tasty!

Rustic Chicken and Vegetable Cobbler
Ingredients
6 tbsp. + 2 tbsp. unsalted butter, room temperature (divided)
½ c. all-purpose flour
1 c. heavy cream
½ c. whole milk
4 c. (or one 32oz box) chicken broth
4 c. chicken, grilled or roasted, cubed
1 c. yellow onion, diced
2 cloves garlic, minced
1½ c. carrots, chopped (½")
3 ribs celery, chopped (½")
1½ c. frozen peas
1 c. frozen corn
½ tsp. dried thyme
½ tsp. ground sage
¼ tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground pepper

Biscone topping:
3 c. all-purpose flour
2 tbsp. corn starch
2 tbsp. baking powder
1 tbsp. granulated sugar
¾ tsp. salt
1 c. (2 sticks) cold unsalted butter, cubed
1½ c. buttermilk
3 tbsp. buttermilk, for brushing

DIRECTIONS:
1. To make the biscone topping- In a large mixing bowl, combine flour, sugar, cornstarch, baking powder and salt. Whisk gently to combine. Add the cold cubed butter. With a pastry blender, work until mixture becomes sandy. Pour in 1½ c. buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. Set dough aside.
2. Preheat the oven to 425 degrees. Lightly grease a 9x13 inch baking dish. Set aside.
3. In a large pot over medium heat, melt 6 tbsp. of butter. Add diced onion and garlic and sauté until tender and transparent. Add the carrots and celery. Cook for 3-4 minutes. Slowly pour in the chicken stock, cream and whole milk. Raise the heat and simmer for 20 minutes.
4. Add flour and remaining butter. Whisk constantly until all clumps are gone. Toss in chicken, peas, carrots and seasonings. Cook for an additional 20 minutes or until mixture thickens.
5. Transfer filling to a prepared baking dish. Arrange the biscone dough over top by forming palm size balls and placing them ¼ inch apart. Brush each biscone with buttermilk.
6. Place in oven (you may want to place a foil-lined baking sheet under it to catch drips) and bake for 20 minutes or until the tops of the biscones turn golden brown. Remove from oven and let stand for 5-10 minutes before serving.
Adapted from The Back In The Day Bakery Cookbook, Roasted Chicken and Vegetable Cobbler | Makes approximately 8-10 servings

13 Comments:

  1. This looks delicious!! Yummy, I am going to have to try this out. Visiting from Make it Yourself Monday.

    www.CountHisBlessings.com

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  2. This looks incredible / going to save this recipe for sure! :) Now off to look around your site a bit ( visiting from the Country Momma Link Party :)

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    1. Thanks for looking around, come back and visit us again!

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  3. That looks so fantastic. Great picture! Come and visit us. Check out the Well Daily post and get free flip flops.

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  4. Oh, wow, this looks incredible! Thank you for sharing this recipe with us at our Summer BBQ Bash!

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  5. This looks like serious comfort food. Thanks for sharing it on foodie friday.

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  6. Can this be frozen?

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    1. I think I'd freeze the filling and then make the biscone topping the day of- hope that helps!

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  7. Ah, a kindred spirit who loves to go to the book store on dates AND loves cook books! This looks like a great recipe.

    Warmly, Michelle

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  8. This is a great chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found you via It's a Keeper's Thursday link up.

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  9. As soon as it gets a little colder outside, I am difinately making this! I might try a pinch of nutmeg as I believe that the English version has a small amount in it.

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  10. Hi

    I made this for sunday dinner and it was delicious. I will be making this again. Thanks for sharing.

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