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Cobbled Chicken Hotpot
A complete meal cooked in one pan. Perfect for making the most of leftover roast chicken.
Preparation time: 15-20 minutes
Cooking time: 40-45 minutes
Chicken and Vegetable Sauce
- 30g butter
- 100g shallots, peeled
- 100g small button mushrooms
- 250ml chicken stock*
- 100g Chantenay carrots (baby carrots), washed and tops removed
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 200ml double cream
- 200g cooked, shredded chicken meat
- 100g petits pois
- 2 tablespoons cornflour mixed with a little water
- Salt and pepper to taste
- 200g plain flour
- 2 teaspoons of baking powder
- ½ teaspoon salt
- 2 teaspoons dried sage
- 50g butter
- 100ml buttermilk
- 1 medium egg
- 1 small egg, beaten with 3 tablespoons milk, to glaze
- ½ teaspoon sea salt
To make the chicken and vegetable sauce
- Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.
- Melt the butter in the sauté pan over a low to medium heat, add the shallots and cook until golden brown and caramelized.
- Add the mushrooms and continue to cook for 3-4 minutes.
- Add the chicken stock, carrots and herbs and simmer for 3-4 minutes.
- Stir in the cream, cooked chicken meat, peas and cornflour mixture. Continue to heat stirring all the time until the sauce has thickened.
- Season to taste with a little salt and pepper, set to one side whilst you make the cobbled topping.
To make the cobbled topping
- Sift the flour and baking powder into a medium sized bowl. Add the salt and dried herbs.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Mix the buttermilk with the egg and pour into the dry ingredients. Gently bring together to make a ball.
- Roll out the dough with a floured rolling pin to 1-1.5cm thick. Cut out seven rounds with a 78mm size cookie cutter. Gather up and re-roll the dough to make the last 1-2 rounds.
- Place six of the dough rounds in a circle on top of the chicken and vegetable sauce and one in the centre.
- Using a silicone brush, glaze the tops with the beaten egg and milk mixture, sprinkle over a little sea salt and bake in the oven for 25 minutes until the topping is risen and golden brown
- If you are using the remainder of a previously roasted chicken why not make your own chicken stock with the bones.
- Simple chicken stock-In a casserole or large saucepan place the chicken carcase, 1 x quartered onion, 1 x roughly chopped carrot, 1 x bay leaf, some fresh parsley and enough water to cover. Simmer, with the lid on, over a medium heat for 45-50 minutes. Strain the stock from the bones and return it to the pan. Over a medium heat, reduce the stock for maximum flavour.
- Recipes using cooked chicken are not suitable for re-heating unless the chicken has been cooked from fresh to make the dish.