Chicken Cobbler By Lu Recipe

Name: Chicken Cobbler By Lu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 7 cups chicken broth, plus more as need for gravy; 3 1/2 lbs chicken breast halves, with skin and bones; 1/8 teaspoon saffron thread, crushed; 2/3 cup diced carrot; 2/3 cup diced celery; 1 cup chopped green onion; 1 cup frozen tiny peas, thawed; 1/4 lb smoked ham, chopped; 2/3 cup chopped onion; 3 tablespoons chopped parsley; 1/2 cup unsalted butter; 3/4 cup all-purpose flour; TOPPING; 1 1/4 cups milk; 1 egg; 2 tablespoons melted butter; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1/2 cup sharp cheddar cheese, grated; 2 tablespoons chopped parsley; 4 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon ground pepper

Servings: persons

FILLING
7 cups chicken broth, plus more as need for gravy
3 1/2 lbs chicken breast halves, with skin and bones
1/8 teaspoon saffron thread, crushed
2/3 cup diced carrot
2/3 cup diced celery
1 cup chopped green onion
1 cup frozen tiny peas, thawed
1/4 lb smoked ham, chopped
2/3 cup chopped onion
3 tablespoons chopped parsley
1/2 cup unsalted butter
3/4 cup all-purpose flour
TOPPING
1 1/4 cups milk
1 egg
2 tablespoons melted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup sharp cheddar cheese, grated
2 tablespoons chopped parsley
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper

1
Combine broth, chicken and saffron in a large pot.
2
Bring to boil.
3
Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes.
4
Transfer chicken to large bowl and cool briefly; reserve broth.
5
Remove skin and bones from chicken.
6
Cut chicken into 3/4-inch cubes; place in 15 x 10 x 2-inch (4 quart) glass baking dish.
7
Bring broth to boil.
8
Add carrots and celery; cook 5 minutes.
9
Using slotted spoon, transfer to dish with chicken.
10
Add green onions, peas, ham, onion and parsley to chicken.
11
De-fat broth and add enough additional broth to equal 6 1/2 cups; set aside.
12
In a large saucepan melt butter over medium heat.
13
Add flour; whisk to combine and let cook for 2-3 minutes.
14
Gradually whisk in broth.
15
Boil until thick and smooth, whisking constantly, about 8 minutes.
16
Season with salt and pepper.
17
Add to chicken.
18
(Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.) FOR TOPPING: Position rack in center of oven and preheat to 400 degs.
19
Whisk milk, egg and butter to blend in large bowl.
20
Add remaining ingredients.
21
Drop batter by tablespoonfuls over filling.
22
Bake cobbler until topping is firm and golden brown, about 35 minutes.

2153

kcal

Calories

Fat

Carbs

280

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FILLING, 7 cups chicken broth, plus more as need for gravy, 3 1/2 lbs chicken breast halves, with skin and bones, 1/8 teaspoon saffron thread, crushed, and more.

Yes, Chicken Cobbler By Lu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Cobbler By Lu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions