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Mary Berry Chicken Cobbler Recipe
Saim Thour

Mary Berry Chicken Cobbler Recipe

Make Mary Berry Chicken Cobbler Recipe with tender chicken, mushrooms, a creamy sauce, and a golden cheesy cobbler topping. An easy British comfort food recipe perfect for family dinners.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 People
Course: Main Course
Cuisine: british
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g cooked chicken diced or shredded
  • 2 tbsp olive oil
  • 4 rashers smoked back bacon chopped
  • 2 leeks sliced
  • 1 onion chopped
  • 2 carrots diced
  • 200 g button mushrooms sliced
  • 2 tbsp plain flour
  • 300 ml chicken stock
  • 200 ml whole milk
  • 100 ml double cream
  • 50 ml dry white wine
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves
  • 2 tbsp fresh parsley chopped
  • Salt to taste
  • Black pepper to taste
Cobbler Topping
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 75 g mature Cheddar cheese grated
  • 50 g cold butter cubed
  • 100 ml milk
  • 1 egg beaten (for glazing)
  • 25 g extra Cheddar cheese grated

Equipment

  • Large Saucepan
  • Wooden Spoon
  • Mixing Bowl
  • Round Cutter
  • Rolling Pin
  • Ovenproof Casserole Dish
  • Pastry Brush
  • Measuring Jug
  • Oven

Method
 

  1. Preheat the oven to 200°C (180°C fan).
  2. Heat the olive oil in a large pan and cook the bacon until lightly crisp.
  3. Add the leeks, onion, carrots, and mushrooms and cook until softened.
  4. Sprinkle over the plain flour and cook for 1–2 minutes.
  5. Gradually stir in the chicken stock, milk, and white wine until smooth.
  6. Stir in the double cream, Dijon mustard, thyme, and parsley.
  7. Add the cooked chicken and simmer gently for 5 minutes.
  8. Season with salt and black pepper.
  9. Transfer the filling to an ovenproof baking dish.
  10. In a bowl, rub the butter into the self-raising flour and baking powder until the mixture resembles breadcrumbs.
  11. Stir in the grated Cheddar cheese.
  12. Gradually add the milk to form a soft dough.
  13. Roll or pat the dough to about 2 cm thickness.
  14. Cut out 8–10 rounds and place them over the chicken filling.
  15. Brush with beaten egg and sprinkle with the remaining cheese.
  16. Bake for 25–30 minutes until golden brown and the filling is bubbling.
  17. Leave to rest for 5 minutes before serving.

Notes

Use cooked or rotisserie chicken for the best results.
Do not overwork the cobbler dough or the topping may become dense.
Gradually add the liquid to prevent lumps in the sauce.
Keep the butter cold for a lighter, fluffier topping.
Leave small gaps between the cobbler rounds so they bake evenly.