Mary Berry’s Chicken Cobbler is a comforting and hearty dish, perfect for a cozy family meal. This recipe combines tender chunks of chicken and vegetables in a creamy sauce, topped with fluffy, golden scones (the “cobbler” topping). It’s an easy and satisfying one-pot dish, ideal for those looking for a delicious alternative to traditional casseroles or pies.
What is Mary Berry’s Chicken Cobbler?
Mary Berry’s Chicken Cobbler is a creamy chicken stew topped with scone-like biscuits, baked until golden and crispy. The rich filling is made with chicken, vegetables, and a creamy sauce, while the cobbler topping is light and fluffy, making it a complete and comforting meal.
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Ingredients Needed to Make Mary Berry Chicken Cobbler
- For the Chicken Filling:
- 500g cooked chicken (shredded or cubed)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 200ml chicken stock
- 200ml double cream
- 1 tbsp plain flour (for thickening)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme (optional, for seasoning)
- For the Cobbler Topping:
- 225g self-raising flour
- 50g cold butter (cubed)
- 150ml milk
- 1 egg (beaten, for glazing)
- Pinch of salt
Instructions to Make Mary Berry Chicken Cobbler
Step 1: Preheat the Oven
- Preheat your oven to 200°C (400°F) and lightly grease a large baking dish or casserole.
Step 2: Make the Chicken Filling
- In a large frying pan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
Step 3: Add the Chicken and Sauce Ingredients
- Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken stock, stirring continuously until the mixture begins to thicken. Add the cooked chicken, double cream, and thyme (if using). Season with salt and pepper to taste. Let the mixture simmer for 5-7 minutes until it thickens slightly. Pour the chicken mixture into the prepared baking dish.
Step 4: Prepare the Cobbler Topping
- In a large bowl, rub the cold butter into the self-raising flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the pinch of salt, then gradually add the milk to form a soft dough. Turn the dough out onto a floured surface and gently knead it for a few seconds. Roll out the dough to about 2cm thickness and cut out round scones using a pastry cutter.
Step 5: Assemble the Cobbler
- Arrange the scone dough rounds on top of the chicken filling in the baking dish. Brush the tops of the scones with the beaten egg to give them a golden glaze when baked.
Step 6: Bake the Cobbler
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the scone topping is golden brown and the filling is bubbling around the edges.
Step 7: Serve
- Once the chicken cobbler is cooked, remove it from the oven and allow it to cool slightly before serving. This dish is best enjoyed hot and can be served with a fresh green salad or steamed vegetables.
Pro Tips for Making the Best Mary Berry Chicken Cobbler
- Use leftover or rotisserie chicken: This can save time and adds extra flavor to the dish.
- Don’t overwork the dough: When making the cobbler topping, handle the dough gently to keep the scones light and fluffy.
- Season well: Be generous with salt, pepper, and herbs in the chicken filling for the best flavor.
- Preheat the oven: Ensure your oven is fully preheated so the cobbler topping rises and cooks evenly.
How Do I Store and Reheat Mary Berry Chicken Cobbler?
- Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the cobbler in a preheated oven at 180°C (350°F) for about 15 minutes, or until heated through. Avoid using the microwave, as it may make the topping soggy.
Nutrition Value (per serving):
- Calories: 480
- Fat: 28g
- Carbohydrates: 36g
- Protein: 20g
- Fiber: 4g
FAQs
Can I use leftover chicken for Mary Berry Chicken Cobbler?
Yes, leftover cooked chicken works perfectly in Mary Berry Chicken Cobbler. It saves time and adds flavor, making the recipe even quicker to prepare. Just shred or dice the chicken before adding it to the filling.
Can I freeze Mary Berry Chicken Cobbler?
Yes, you can freeze Mary Berry Chicken Cobbler. After baking, let it cool completely, then wrap it tightly in foil or an airtight container and freeze for up to 1 month. To reheat, thaw overnight in the fridge and bake at 180°C (350°F) until heated through.
How do I keep the cobbler topping from getting soggy?
To keep the cobbler topping crisp, ensure the chicken filling is thickened well before adding the topping. Bake the dish uncovered so the scone topping can rise and turn golden brown without trapping too much moisture.
Can I make the cobbler topping ahead of time?
Yes, you can prepare the cobbler dough ahead of time. Shape the scone topping and store it in the fridge for up to 24 hours. When ready to bake, place the scones on the chicken filling and brush with egg before baking.
Final Words
Enjoy this warm, comforting Mary Berry Chicken Cobbler, and don’t forget to serve it with a fresh salad or some steamed greens for a complete meal!
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Mary Berry Chicken Cobbler
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Chicken Cobbler is a creamy chicken stew topped with scone-like biscuits, baked until golden and crispy. The rich filling is made with chicken, vegetables, and a creamy sauce, while the cobbler topping is light and fluffy, making it a complete and comforting meal.
Ingredients
- For the Chicken Filling:
- 500g cooked chicken (shredded or cubed)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 200ml chicken stock
- 200ml double cream
- 1 tbsp plain flour (for thickening)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme (optional, for seasoning)
- For the Cobbler Topping:
- 225g self-raising flour
- 50g cold butter (cubed)
- 150ml milk
- 1 egg (beaten, for glazing)
- Pinch of salt
Instructions
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F) and lightly grease a large baking dish or casserole.
Step 2: Make the Chicken Filling
In a large frying pan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
Step 3: Add the Chicken and Sauce Ingredients
Stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken stock, stirring continuously until the mixture begins to thicken. Add the cooked chicken, double cream, and thyme (if using). Season with salt and pepper to taste. Let the mixture simmer for 5-7 minutes until it thickens slightly. Pour the chicken mixture into the prepared baking dish.
Step 4: Prepare the Cobbler Topping
In a large bowl, rub the cold butter into the self-raising flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the pinch of salt, then gradually add the milk to form a soft dough. Turn the dough out onto a floured surface and gently knead it for a few seconds. Roll out the dough to about 2cm thickness and cut out round scones using a pastry cutter.
Step 5: Assemble the Cobbler
Arrange the scone dough rounds on top of the chicken filling in the baking dish. Brush the tops of the scones with the beaten egg to give them a golden glaze when baked.
Step 6: Bake the Cobbler
Place the dish in the preheated oven and bake for 20-25 minutes, or until the scone topping is golden brown and the filling is bubbling around the edges.
Step 7: Serve
Once the chicken cobbler is cooked, remove it from the oven and allow it to cool slightly before serving. This dish is best enjoyed hot and can be served with a fresh green salad or steamed vegetables.
