Wednesday, April 7, 2010

Chicken Cobbler

I never really think of pot pie as something that sounds delicious. The only thing that comes to mind are those gross frozen things that come in a tin. One night I wasn't feeling inspired to cook, until I saw an article from Mark Bittman on The New York Times and it was about chicken cobbler. I thought, that sounds good. I jumped off the couch and started cooking and to my surprise it was really good and it had that pot pie flavor, and it was a delicious one!

Adapted from Mark Bittman's Chicken Cobbler
1 leek- chop and only use white and light green parts
1 shallot
salt and pepper
1 1/2 cups chicken stock
2 teaspoons thyme- fresh is best, but dry will work
2 carrots chopped
3 chicken thighs diced- you can use breasts as well
3/4 cup frozen peas
3/4 cup frozen corn
2 tablespoons corn starch
1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons butter
1/2 cup buttermilk- if you don't have any you can substitute milk with a little lemon juice added or even plain yogurt. I didn't have any so I did the lemon milk option and it turned out great.
1 egg

Heat oven to 400 degrees. I used my dutch oven so it was a 1 pot meal. If you don't have one, just use a high walled pan that is oven proof. Heat oil in the pan over medium heat, when the oil is hot add the leaks and shallots.

Leeks can burn pretty easily, so make sure your pan isn't too hot. Sprinkle with salt and pepper and cook until every thing is soft about 5 minutes.

Now you can add the chicken stock and thyme. Bring to a boil and then reduce heat to a simmer and add chicken and carrots. Cook for about 8 minutes until the chicken is cooked through. Add peas and corn, cook for about 1 minute or until all the veggies are nice and bright.

Now it is time to make a slurry, this is something that makes soups and stews thick. Get out a small bowl and spoon about 1 cup of broth from the pot into the bowl. Now add the cornstarch to this bowl. Mix this up really well. Use a small whisk or a fork. You want to make sure you get most of the lumps out. When creamy add it to the pot, stir it in really well. You will notice that everything gets nice and thick.

In a new bowl mix the flour, baking powder, soda and salt. Cut up the butter into thin slices and place in the bowl. Use your hands to work it all together. It should resemble crumbles when you are done. Some people use a food processor, but it's not necessary. Once crumbly add in the buttermilk and egg. Mix very well. It will be very sticky and wet.

Take this mixture and drop it on top of the vegetables and chicken. With a spatula smooth it all over. It is alright to leave a little room around the edges.

Place in the over for 35-45 minutes, until the crust is golden brown.

1 comment:

  1. mmmm looks delish for a cold rainy wednesday night.Gotta try it.