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Chicken cobbler

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Ingredients/Components

pkg - 1 oz
milk
flour - 3 Tbsp
butter - 3 Tbsp
egg - 1 item
chicken broth
frozen peas - 1/2 c
salt and pepper - 1 item
chopped parsley - 1 Tbsp
medium potatoes - 2 item
chopped pimento - 1/4 c
onion - 1 item
dried thyme - 1/2 tsp
medium carrots - 3 item
cans chicken - 2 oz
rib celery - 1 item

How to make chicken cobbler:

Peel potatoes and cut into 1/2-inch cubes. Peel and slice carrots. Put potatoes and carrots in boiling water and cook until tender.

Meanwhile, chop onion. Slice celery. In a large saucepan, melt butter over medium heat. Add onions and celery; cover and cook until tender. Drain chicken, reserving liquid. Add enough stock to equal 1 1/4 cups. Gradually stir flour into the onion mixture. Cook 1 minute. Gradually add stock mixture and 1 cup of milk, stirring constantly. Add 1 1/2 teaspoons salt and the thyme. Bring to a boil. Cook, stirring frequently, until thick. Remove from heat. Stir in peas, pimento, parsley, potatoes, carrots and chicken. Pour into 1 1/2-quart casserole. Mix corn muffin mix with 1/2 teaspoon pepper. Stir in egg and 1/4 cup milk just until dry ingredients are moistened. Drop mounds of the batter on the top of chicken mixture. Bake at 425° for 20 minutes or until top is golden brown.

Recipe categories: Chicken, Main dish, Savory pies.

Rating:

3.4

Average rating: 3.4, total votes: 5

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