April 21, 2020
Preheat the oven to 425 F.
Prepare the cobbler: Combine the flour, baking powder, thyme, salt, and black pepper in a large bowl. Add the butter and cheese and rub together with your fingers until crumbly and sandy looking. Stir in the milk and set aside in the fridge, while you make the filling.
Prepare the filling: Melt the butter in a large nonstick pan over medium-high.
Add the mushrooms and cook until slightly softened and browned, 5 minutes.
Add the leeks and thyme and cook until softened, 2 minutes.
Stir in flour and cook for 1 minute. Stir in the chicken broth and bring to a simmer.
Stir in the chicken and heavy cream and let simmer until slightly thickened. This can happen quickly, about a minute. If it’s getting too thick, turn off the heat and stir in a little bit more chicken stock.
Season to taste with salt and pepper and transfer the filling to a deep pie dish.
Drop the dough on top of the filling. I usually get about 7 or 8 mounds. Brush with the egg wash.
Bake for 20 to 25 minutes until the topping is golden and puffed and the filling is bubbly.
ARLYN OSBORNE. Designed with Showit.
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