Creamy Chicken Cobbler – Bibado


2-3 chicken breasts, chopped

3 carrots, chopped

Handful mushrooms, chopped

1 onion, chopped

Handful frozen peas

3 tbsp flour

1 tbsp butter

200ml chicken stock

4 tbsp double cream

1 tsp dried/fresh Thyme

1 tsp black pepper

For the scones

2 cups flour

4 tbsp butter

100ml milk of choice


1) Place the chopped carrots, onion and mushrooms into a pan & cook until the onion has softened.

2) Add the chicken, once cooked on all sides, stir in the butter until melted.

3) Then stir in the flour, gradually add the chicken stock, little by little stirring constantly until it is all added and you have a thick smooth sauce. Add a little more water if required.

4) Stir in the double cream, thyme, black pepper & peas. Leave to cool in an oven proof dish.

5) Whist the chicken filling is cooling. Place the flour into a bowl. Then using your fingers rub the butter into the flour until it forms a breadcrumb consistency. Gradually stir in the milk until you have a sticky dough.

6) Place the dough onto a floured surface. Roll out to around 2inch inches thick. Using a circle cutter, cut out the biscuits. Place onto the cooled chicken filling.

7) Once the dish is covered, place in the oven for 30 mins on 170c.

Pop your onion in the freezer for 30mins before chopping and say bye-bye to onion tears

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