Chicken, Celery and Mushroom Cobbler


Chicken, Celery and Mushroom Cobbler

500g chicken breasts, [or use any leftover turkey and ham] cubed

250ml chicken stock

25g butter and 1 tbsp. oil

5 sticks of celery, thinly sliced

3 medium leeks, trimmed and thinly sliced

250g mushrooms sliced

2 lemons, juiced and zested

1 tbsp. flour

a few sprigs of thyme, leaves picked

200ml tub crème fraiche

Scone topping

250g SR flour

1/2 tsp baking powder

75g butter, room temp, cubed

2 courgettes, trimmed and grated

good pinch cayenne pepper

about 100ml milk to bind mixture

1 egg beaten to glaze

In a large pan heat butter and oil, cook leeks and celery until softened. If using chicken add to pan and cook until white all over. If using alternative meats add to pan. Add the mushrooms, cook for a few minutes. Stir in the flour and mix together. Add the stock, thyme, lemon juice and zest, mix well together. Add crème fraiche, season well with sea salt and black pepper, stir well together. Transfer to an oven proof dish and set aside. Preheat oven to 180C.

To make the topping. In a large bowl mix flour and baking powder with a pinch of sea salt and black pepper. Rub in the butter until mixture resembles breadcrumbs. Stir in the courgettes and cayenne pepper. Add enough milk to form a soft dough. DON'T overwork the mixture. Roll on a lightly floured surface to about 1.5cm thick. Cut out rounds with a 50mm cutter, re-roll as required. Arrange over the surface of the chicken mixture, overlapping as necessary, so its covered. Brush with the egg and cook in the oven for about 30 – 35 mins until scones are risen and golden brown.