Chicken, broccoli and bacon cobbler

    1 hour

    Super delicious chicken cobbler with broccoli, mushrooms and bacon. The perfect accompaniment to a pint of ale.


    Buckinghamshire, England, UK
    2 people made this

    Serves: 6 

    • 450g (1 lb) broccoli
    • 1 onion, chopped
    • 50g (2 oz) butter
    • 75g (3 oz) streaky bacon, chopped
    • 75g (3 oz) chicken, cubed
    • 40g (1 1/2 oz) plain flour
    • 450ml (3/4 pt) milk
    • 2 teaspoon Dijon mustard
    • 100g (4 oz) mushrooms, sliced
    • Cobbler topping
    • 225g (8 oz) self raising flour
    • seasoning
    • 50g (2 oz) butter
    • 100g (4 oz) Cheddar cheese, grated
    • 8 tablespoons milk

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 200°C. Cut broccoli and cook in 300ml (1/2 pt) boiling water for 5 to 8 minutes. Drain and reserve cooking liquid.
    2. Cook onion in butter for 5 minutes. Add bacon and chicken and fry. Stir in flour.
    3. Add milk until thick. Stir in reserved cooking liquid, mustard and mushrooms. Simmer for 5 minutes, remove from heat and add broccoli.
    4. For the topping, season flour, rub in butter, stir in 75g (3 oz) of the cheese and all of the milk to form a soft dough.
    5. Turn filling into a 1.8L (3 pt) pie dish. Roll out dough into four 20cm (8 in) squares. Cut each into 4 to make 16 squares. Arrange overlapping on filling. Brush with milk, sprinkle with rest of the Cheddar.
    6. Bake 25 to 30 minutes, until the topping golden brown, and serve hot.

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