An easy savoury bake, Chicken and mushroom cobbler with Indian spices, which is so comforting on a chilly winter night or after a tiring day at work and requires minimal work to pull out a lip smacking dish!
A chicken and mushroom cobbler is a savoury dish that has a filling of chicken with vegetables (a stew like filling) and topped with biscuit or scone like dough before being baked. The dish is more like a pie without
Here, I tried to make it as healthy as I could by using wholemeal flour for the topping. I also added loads of mushrooms to the dish along with my favourite veggies celery and carrot. I used some spices like coriander powder, cumin powder, red chilli powder and garam masala (mixed spices) making it more delectable and suitable for my curry loving palate.
So here’s my style chicken cobbler, an English dish with Indian spices, a fusion that worked well!
How to make chicken and mushroom cobbler
Preparation time: 15 minutes
Baking time: 25-30 minutes
Baking equipment used: one oven-proof dish
Serves 3-4 people
4 tablespoon Olive oil (or use butter/vegetable oil)
1 medium onion, chopped
3 cloves garlic, minced or grated
1 celery stick, chopped
1 carrot, peeled and cut lengthwise into strips (you may cut into roundels)
500 gram chicken breast fillets (or thigh fillet), cut into bite size pieces
300 gram mushrooms, sliced
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon chilli powder (deghi mirch which isn’t very spicy)
1/2 teaspoon garam masala (Indian spice mix)
4-5 tablespoon wholemeal flour (called chapati aata in hindi)
450 ml or little less than 2 cups chicken stock, hot (see notes)
2 teaspoon white wine vinegar
salt and black pepper powder as per taste
275 grams or little less than 2 cups self-raising flour (see notes)
salt to taste
pinch of cayenne pepper (or paprika or chilli powder anything will do)
115 gram or 1/2 cup unsalted butter, cold and diced
50 gram or 1/2 cup grated cheddar cheese
160-170 ml cold water (more than 1/2 cup less than 3/4 cup)
beaten egg or little milk to glaze
- Preheat the oven to 200 C/180 C fan assisted/400 F/gas 6.
- Heat the oil in a large, heavy bottomed pan and add onion, garlic, celery and carrots and sauté gently for a minute to soften. Do not let them change colour.
- Add chicken breast and stir for few seconds.
- Add mushrooms and sauté until they start sweating.
- Add all the spices. Mix.
- Add in the flour now and quickly stir so that no lumps are formed. Add in the chicken stock and mix nicely so that flour is completely blended in. Add salt, pepper and vinegar.
- Let the mixture boil and thicken a bit. Switch off the flame once it has thick gravy like consistency. Keep covered until use.
- We will prepare the topping now. In a bowl add flour, salt, cayenne pepper, butter and half of the cheese.
- Mix nicely with your finger tips breaking down all the butter and the cheese into the flour until it resembles bread crumbs.
- Add the water and mix gently to combine without over mixing the dough. Just bring the flour together. You DON’T have to knead it.
- Turn the dough on to a floured surface to form it into a ball and flatten with your palm to about 1/2 inch thickness.
- Cut out 2 inch size roundels using a cookie cutter or a small bowl. (I actually used my rolling pin to roll the dough but later realised it wasn’t needed. You may also just divide the dough into 15-16 small balls, depending on the size of oven-proof dish, and directly add it to the filling. )
- Transfer the filling into a oven proof dish (or a 5 cup pie dish – a pie dish that can hold 5 cups of water).
- Put the cobbler shape around the edge overlapping each other. You may cover the whole surface if you want.
- Brush the top with beaten egg or milk. Sprinkle the remaining cheese on top and bake in preheated oven for 25-30 minutes or until the topping is nice and golden. Mine took exact 30 minutes.
- Take out of the oven and serve with some salads on side.
- Use butter in place of oil for sautéing veggies for rich flavour.
- Spices can be adjusted as per taste or use herbs to give it a different flavour.
- You can use any other veggies like peas or cauliflower in the recipe.
- The gravy consistency can be adjusted as per preference.
- Either use home made chicken stock or shop bought. I made stock using Knorr’s vegetable stock cube. Just add one cube to 450 ml boiled water.
- Plain flour can be used instead of self-raising flour. Add 2 teaspoon of baking powder to the same amount of plain flour.
- Use chilled water to knead the dough. The quantity will depend on the types of the flour used. Some may soak more water than the others.
Try making this Chicken & mushroom cobbler this weekend and let me know how you liked them. You can drop me a mail at firstname.lastname@example.org or leave a feedback at my facebook page The Baking Sutra.
I will see you with another bake shortly. Till then keep baking.