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