Cheesy Chicken Cobbler


This cheesy chicken cobbler is a great way to use up any leftover chicken from a roast. Pieces of chicken are stirred into frozen mixed vegetables and cream of tomato soup, then topped with a cheesy cobbler. Just pop in the oven for a quick supper.


Cheesy Chicken Cobbler
Prepares: 4 servings (picture shows 2 servings)
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 225g (8 oz) cooked chicken (about 1¼ cups cubed)
  • 225g (8 oz) frozen mixed vegetables (1½ cups)
  • 1 x 284ml tin/can condensed cream of tomato soup
  • salt and freshly ground black pepper
  • 170g (6 oz) self raising/self-rising flour (1 cup + 3 tbsp), plus extra to dust
  • ½ tbsp baking powder
  • 55g (2 oz) Cheddar cheese (½ cup), grated/shredded
  • 90ml (3 fl oz) milk (⅓ cup), plus extra to brush
  • 1 eggs, medium (U.K.)/large (N.A.), beaten
  • ½ tbsp oil (not olive oil)

  • You will also need a 1 litre (1¾ pint) (4 cup) shallow ovenproof dish

  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Cut the chicken into bite-sized pieces. Then in a medium bowl, stir together the chicken, frozen vegetables, soup, and some seasoning. Spoon the mixture into the ovenproof dish and set aside.

  4. Sift the flour, baking powder, and a pinch of salt into a large bowl. Add 40g (1½ oz) (⅜ cup) of the cheese and set aside.

  5. In a separate bowl whisk together the milk, egg, and oil. Then pour onto the flour mixture. Using a palette knife, bring the two mixtures together until a dough is formed. It should come together in clumps. Add a little more milk if it seems too dry.

  6. Turn the dough out onto a floured surface, lightly knead, and then pat into a rectangle, roughly 9cm x 15cm (3½ in x 6 in). Cut the rectangle into 8 equal squares and arrange the scones on top of the chicken mixture.

  7. Brush each scone with a little milk and then sprinkle over the remaining cheese.

  8. Bake in the oven for 20 minutes until the scones have risen and are golden, and the filling is bubbling around the edges.

Updated: April 7, 2018

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