Bella's Barnehage Mat Blog

Chicken and Leek Cobbler

This dish has been my most requested recipe so here it is, a perfect meal in one and great on a cold wet evening.

Enough for 6 hungry people

3         medium leeks                 washed and chopped

4         large chicken breasts    cut into chunks

75gr    Butter

75gr    Plain flour

450ml Half fat milk

150gr  Grated cheese

2 tsp   Dijon mustard

for the scones

400gr  Plain Flour

5tsp    Baking powder

75gr    Butter

50gr    Grated cheese

250ml  Milk

salt and pepper

How to make

In a large frying pan fry the chicken untill golden brown, put to one side in a bowl. In the same frying pan cook the leeks in a tablespoon of oil until soft. Tip both the chicken and leeks into an oven dish. Next make the sauce, melt the butter in a saucepan and then add the flour. Wait until the flour mixture looks like sand, then add the milk a bit at a time till you have a smooth sauce. Add the cheese and mustard and leave to cook on a low heat for about 5 minutes, just check it is not sticking at the bottom of the pan.

Pour the sauce over the chicken and leek and give it a stir to mix it through.

Now to make the scones i make these by hand but you could use a kitchen machine. in a large bowl add the flour, baking powder and salt the mix in the butter. it should look like fine sand with no lumps of butter. add the cheese with a pinch of salt and pepper the then mix in the milk a bit at a time till you have a soft but not sticky dough.

Roll the dough out on a floured surface about 1inch thick, cut 8 to 9 circles, i use a small glass but a cookie cutter is perfect to. the circles should be about the size of apple. Put the scones on top of the chicken mixture so most of it is covered in scones.

Put the oven dish in a pre heated oven at 185oc. Cook until the chicken micture is bubbling and the scones are risen and golden brown.

this dish is great on it's own or served with broccoli and buttered peas, very yummy!!

Comments

21.10.2019 20:03

Alka

Sounds yummy