Chicken and Cheese Cobbler
Prep: 30 min
Cook: 110 min
Total: 140 min
Serves: 7
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Somewhere between a pot pie and a savory cobbler, this dish wraps tender simmered chicken in a rich broth beneath a cheesy, flaky homemade crust. The pastry is worked right with grated cheese, so the whole thing bakes up golden and gooey with real down-home appeal. It is hearty, filling, and exactly the sort of scratch-made comfort that draws everyone to the kitchen.
Ingredients
Ingredients
- 2 1/2 Lbs Fryer
- 1 Tbsp Salt
- 1/2 Tsp Black Pepper
- 2 Tbsp All-Purpose Flour
- 2 Cups Chicken Broth
- 1 Cup Mild Cheese - Grated
- 1 pkg Pie Crust Mix
Directions
Directions
- Cut up fryer; place in enough water to cover.
- Add salt and pepper.
- Cook, covered, for 1 hour or until tender.
- Bone chicken; cut into large pieces.
- Combine flour with 1/2 cup broth; stir into remaining broth.
- Cook until thickened.
- Add chicken; let cool for 20 minutes.
- Mix grated cheese with pie crust mix; blend in 4 tablespoons warm water.
- Work dough lightly.
- Line well-greased 9 x 9 x 2 1/2-inch pan with 2/3 of the crust; pour in chicken mixture.
- Top with remaining crust, crimping to seal edges.
- Vent top.
- Bake at 425 degrees for 50 minutes.
Nutrition
Per serving · 7 servingsCalories
450
Fat
24 g
Saturated fat
10 g
Carbohydrates
30 g
Sugar
1 g
Fiber
1 g
Protein
28 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 1/2 Lbs Fryer
- 1 Tbsp Salt
- 1/2 Tsp Black Pepper
- 2 Tbsp All-Purpose Flour
- 2 Cups Chicken Broth
- 1 Cup Mild Cheese - Grated
- 1 pkg Pie Crust Mix
