This Mary Berry Chicken Cobbler Recipe is a comforting and hearty recipe, which is made with tender chicken and savory mushrooms. It’s the ultimate comfort food recipe, ready in about 1 hour 15 minutes.
Mary Berry Chicken Cobbler Recipe Ingredients
For the Filling:
- 1 tbsp sunflower oil
- 4 skinless, boneless chicken breasts, cut into bite-sized pieces
- 6oz (175g) smoked back bacon rashers, cut into strips
- 2 leeks, washed and sliced
- 8oz (225g) button mushrooms, wiped and sliced
- 2 tbsp plain flour
- 1/2 pint (300ml) chicken stock
- 1/2 pint (300ml) full-fat milk
- 2 tbsp dry white wine (optional)
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
For the Cobbler Topping:
- 8oz (225g) self-rising flour
- 1 tsp baking powder
- 2oz (50g) cold butter, cubed
- 4oz (100g) mature Cheddar cheese, grated
- 4-5 tbsp milk
- 1 egg, beaten (for glazing)
How To Make Mary Berry Chicken Cobbler Recipe
- Preheat and Prepare: Preheat the oven to 200°C / 180°C Fan / 400°F. Have a large, ovenproof casserole dish ready (around 2.5-3 liter capacity).
- Cook Chicken and Bacon: Heat the oil in a large, deep frying pan. Add the chicken pieces and fry over high heat until lightly browned. Remove with a slotted spoon and set aside. Add the bacon strips to the pan and fry for 2-3 minutes until they start to crisp.
- Cook the Vegetables: Add the leeks and mushrooms to the bacon and fry for 3-4 minutes until the leeks have softened.
- Make the Sauce: Stir the plain flour into the pan and cook, stirring, for 1 minute. Gradually pour in the chicken stock and milk, stirring constantly until the sauce is smooth and begins to thicken.
- Combine the Filling: Stir in the white wine (if using), Dijon mustard, and chopped parsley. Return the cooked chicken to the pan and stir everything together. Season well with salt and pepper.
- Transfer to Dish: Pour the entire chicken filling mixture into your large ovenproof casserole dish.
- Make the Cobbler Mix: In a separate bowl, add the self-rising flour and baking powder. Add the cubed cold butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Add Cheese and Milk: Stir in about 3/4 of the grated Cheddar cheese (saving the rest for the top). Add the milk, a little at a time, and mix with a knife to form a soft, slightly sticky dough.
- Form the Cobbles: On a lightly floured surface, gently roll or pat the dough out to about 2cm (3/4 inch) thick. Use a 5cm (2-inch) round cutter to cut out 8-10 cobbles.
- Assemble and Bake: Arrange the dough cobbles on top of the chicken filling, overlapping them slightly, especially around the edge.
- Glaze and Top: Brush the tops of the cobbles with the beaten egg and sprinkle over the remaining grated cheese.
- Bake the Cobbler: Bake for 25-30 minutes, until the cobbler topping is golden brown, well-risen, and the filling is bubbling hot.
Recipe Tips
- How to get a fluffy cobbler topping? The secret is a light touch. Don’t overwork the dough. Mix it just until it comes together, and handle it as little as possible. Also, make sure your baking powder and self-rising flour are fresh.
- Can I make this ahead of time? Yes, you can make the chicken filling, cool it, and store it in the fridge for up to a day. When ready to bake, heat the filling in the ovenproof dish until hot, then make and add the fresh cobbler topping and bake as directed.
- Why is my sauce lumpy? This usually happens if the liquid is added too quickly to the flour. To avoid this, add the stock and milk gradually at first, and stir or whisk constantly as you pour, making sure each bit of liquid is absorbed before adding more.
- How to stop the cobbles from being soggy underneath? Make sure your filling is hot and simmering before you add the cobbler topping. Placing the cool dough onto a hot filling helps the bottom of the cobbles cook and rise properly instead of just absorbing moisture.
What To Serve With Chicken Cobbler
This is a very hearty, all-in-one meal, so it only needs simple sides.
- Steamed green beans
- Braised red cabbage
- Steamed broccoli or kale
- Buttered peas
How To Store Chicken Cobbler
Refrigerate: Let the cobbler cool completely. Cover the dish tightly or transfer to an airtight container. Store in the fridge for up to 3 days.
Freeze: It’s best to freeze the filling only. Cool the filling and place it in a freezer-safe container for up to 3 months. Thaw, reheat until piping hot, and then top with freshly made cobbler dough.
Reheat: Reheat individual portions in the microwave or, for a crispier topping, place the cobbler in an ovenproof dish, cover with foil, and bake at 180°C / 350°F for 20-25 minutes, removing the foil for the last 5 minutes.
Chicken Cobbler Nutrition Facts
(Per serving, assuming 6 servings)
- Calories: 580 kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 135mg
- Sodium: 810mg
- Potassium: 750mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A pie has a pastry (shortcrust or puff) lid and often a base. A cobbler is a stewed filling topped with scone-like “cobbles” of dough, which are more like a savory biscuit.
Yes, chicken thighs would be excellent and add even more flavor. Use about 1.5 lbs (6-8) boneless, skinless thighs, cut into pieces.
You can make your own. For every 1 cup (125g) of plain (all-purpose) flour, whisk in 1.5 teaspoons of baking powder and 1/4 teaspoon of salt.
Try More Recipes:
- Mary Berry Sticky Chicken Recipe
- Mary Berry Normandy Chicken Recipe
- Mary Berry Lemon Chicken Recipe
Mary Berry Chicken Cobbler Recipe
Description
A comforting chicken, bacon, and mushroom filling in a creamy sauce, topped with light, cheesy scone “cobbles.”
Ingredients
Instructions
- Preheat oven to 200°C / 180°C Fan.
- Brown chicken in a pan, set aside. Fry bacon, then add leeks and mushrooms and soften.
- Stir in 2 tbsp plain flour, then gradually whisk in stock and 1/2 pint milk to make a sauce.
- Stir in parsley and the cooked chicken. Season well.
- Pour the filling into a large ovenproof casserole dish.
- Make the topping: Rub butter into 8oz self-rising flour. Stir in 3/4 of the grated cheese, then add 4-5 tbsp milk to form a soft dough.
- Cut 2-inch rounds from the dough and arrange them on top of the hot filling.
- Brush the cobbles with beaten egg and sprinkle with the remaining cheese.
- Bake for 25-30 minutes until golden and bubbling.
Notes
- Rub the butter into the flour quickly with cold hands to keep the topping light.
- Don’t overwork the cobbler dough; mix only until it just comes together.
- Ensure the filling is hot when you add the dough to prevent a soggy bottom.
- Use a large, shallow casserole dish so the filling heats evenly and the cobbles have space.
