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A white plate holds a serving of biscuit-topped chicken and vegetable cobbler casserole, with two forks beside it. In the background, a baking dish with more cobbler casserole sits on a white cloth.

Chicken Mushroom and Leek Cobbler

Little Figgy Food
A hearty dish with a down home appeal, Chicken Mushroom and Leek Cobbler.
4.93 from 13 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 - 6

Ingredients
  

For the Filling:

  • 2 Tbls Olive Oil
  • 3 Chicken Breast boneless, skinless and cut into 1 inch cubes
  • 16 oz Mushrooms sliced
  • 2 Garlic cloves minced
  • 1 large or 2 small Leeks cleaned and sliced @ 1/4 inch thick
  • 6 Tbls All Purpose Flour
  • 2 Tbls Mustard Powder or stone ground mustard
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 tsp Thyme dried
  • 1 14.5 oz can Chicken Broth
  • 2 Tbls Whipping Cream or substitute Greek Yogurt or Creme Fraiche
  • 2 tsp Balsamic Vinegar
  • ½ cup dry White Wine or water

Cobbler:

  • 2 ½ cups Self Rising Flour
  • ¼ tsp Paprika
  • ¼ tsp Salt
  • 1 tsp Baking Powder
  • ¼ tsp Pepper
  • ½ cup unsalted Butter frozen and grated
  • ½ cup Cheddar Cheese grated
  • 1 ¼ cup Buttermilk

Instructions
 

  • *Several hours before, such as the night before, put your butter and box grater in the freezer*

For the Filling:

  • In large saute pan or skillet, heat the Olive Oil over medium high heat.
  • Add Chicken and cook until starting to turn golden 8 - 10 min.
  • Toss in Mushrooms and minced Garlic and cook for a further 3 - 5 min. Stirring occasionally.
  • Now add the Leeks and give it a stir, Turn heat down to just under medium and cover for an additional 5 min.
  • Slowly sprinkle over the All Purpose Flour (do NOT dump it all in at once) and stir as you add . Stir in well.
  • Now you can add the Mustard, Thyme, Salt and Pepper and give it a quick stir before continuing to add in the Chicken Broth, Balsamic Vinegar and the White Wine (or Water). Mix well and simmer for a couple of minutes.
  • Take off the heat and now add in the Whipping Cream. Taste and adjust taste if needed. Give it a quick stir, transfer to oven-proof casserole dish (6 cup dish) and set aside.
  • Preheat oven to 400F.

For the Cobbler:

  • With frozen butter and frozen box grater, grate your butter quickly and add to a large bowl with the Flour and gently toss grated butter around in flour to coat.
  • Add Paprika and Salt.
  • Now with same grater, grate cheese and add to bowl, tossing to coat.
  • Pour in Buttermilk. With fork or pastry blender gently mix and start to press buttermilk throughout until a shaggy dough starts to form, don't worry about cheese and butter being blended completely in.

Finishing Up:

  • With the Chicken mixture already in a 6 cup casserole dish, take a heaping Tablespoon of the cobbler batter and "drop" along the edge of dish to form mounds.
  • Bake in the middle of a pre-heated 400F oven for 25 - 30 min or until tops of Cobbler lightly browns.
  • Carefully remove from oven and cool for 5 - 10 min. Serve.

***Note: Mixture can "boil" over when in the oven, so placing casserole dish a baking tray will save you from having to clean the bottom of the oven later.

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