Chicken Mushroom and Leek Cobbler

Chicken, mushroom, and leek is a flavor sequence I simply could not live without. Each component works in flawless harmony with the others. A star in its own right. And this recipe is the stage. I celebrate any dinner that disappears into the oven, only to reappear again golden and accomplished. This meal is perfect for company or just a simple evening meal at home and it pairs beautifully with a salad or green peas.

SERVINGS: 4-6

INGREDIENTS:

Cobbler:

• 1 1/2 cups / 200 g flour
• 2 teaspoons baking powder
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons / 3 oz unsalted butter, cold and cubed
• 1/2 cup / 2 oz grated sharp cheddar cheese
• 3/4 cup whole milk
• Egg wash: 1 beaten egg mixed with 1 tablespoon water

Filling:

• 4 tablespoons / 2 oz unsalted butter
• 8 ounces sliced cremini mushrooms
• 2 medium leeks, halved and sliced
• 1 teaspoon fresh thyme, chopped
• 3 cups / 14 oz shredded chicken
• 1/4 cup flour / 33 g
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• Kosher salt
• Fresh black pepper

INSTRUCTIONS:

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.