chicken pot cobbler

Name: Chicken Pot Cobbler
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: Southern
Ingredients: 1 1/2 pound(s) boneless chicken thighs cubed 1" pcs; 1 1/2 cup(s) whole milk or condensed milk; 1 1/2 cup(s) self rising flour; 1 large potato peeled, diced and boiled about 10 minutes then drained; 1/2 cup(s) carrots, diced (i use frozen); 1/2 cup(s) sweet peas (i use frozen); 3/4 cup(s) red and green bell peppers, chopped (i like to use red and green for the color); 1 medium onion, chopped; 3 clove(s) garlic, fine chopped or minced; 1 can(s) cream of celery soup; 1 cup(s) chicken stock or broth; 1/2 teaspoon(s) salt (or to taste); 1/2 teaspoon(s) black pepper; 1 tablespoon(s) oregano flakes; 2 teaspoon(s) parsley flakes; 2 teaspoon(s) cajun or creole seasoning; 3 tablespoon(s) olive oil; 1 stick(s) butter

57 Pinches 2 Photos

Tom Miller

Myrtle, MS

Updated on Nov 4, 2014

My wife and I were sitting around Halloween night trying to figure out what to cook for supper. She suggested chicken pot pie. I said, I don't really feel like making a crust for chicken pot pie. She said well, what chya think about doing it like you do peach cobbler? Pour the batter in then put in the chicken n veggies?? So we came up with this recipe on th fly. Since it's a pot pie made like a cobbler, we named it as such. I couldn't believe how good it turned out on the first try! As an option, a mess of mixed greens would be a good side. I'll be trying this with beef soon.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Bake

yield 4-6 serving(s)

Ingredients

1 1/2 pounds boneless chicken thighs cubed 1" pcs
1 1/2 cups whole milk or condensed milk
1 1/2 cups self rising flour
1 large potato peeled, diced and boiled about 10 minutes then drained
1/2 cup carrots, diced (i use frozen)
1/2 cup sweet peas (i use frozen)
3/4 cup red and green bell peppers, chopped (i like to use red and green for the color)
1 medium onion, chopped
3 cloves garlic, fine chopped or minced
1 can cream of celery soup
1 cup chicken stock or broth
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 tablespoon oregano flakes
2 teaspoons parsley flakes
2 teaspoons cajun or creole seasoning
3 tablespoons olive oil
1 stick butter

How To Make chicken pot cobbler

Step 1

Preheat oven to 350 degrees

Step 2

Mix flour and milk in a bowl and set aside.
Step 3

Heat olive oil in a large skillet over med-high heat, then add onions, peppers and carrots sautee til tender, about 5 minutes.
Step 4

Put the whole stick of butter into a 9 x 13 or comparable casserole dish and put into oven to melt the butter.
Step 5

Add chicken and garlic to the skillet with onions and peppers. Sear the chicken for a couple of minutes then lower heat to med-low and simmer for 4-5 minutes keeping well stirred.
Step 6

Add potatoes, sweet peas, soup, chicken broth and seasonings to skillet, stir in well and simmer another 2 - 3 minutes then turn off burner or remove skillet from heat.
Step 7

Butter should be melted by this time, so remove casserole dish from oven and pour the flour/milk batter into the dish.
Step 8

Take a large spoon and dip the skillet mixture into the casserole dish a spoon at a time in random spots to allow the batter to ooze between/around the mixture.
Step 9

Bake un covered for about an hour, give or take 10 minutes or so depending on the oven, til the batter has risen and turned golden brown. Remove from oven and let sit about 5 minutes before serving.
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