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Recipes - Chicken and Vegetable cobbler

Recipe Name

Chicken and Vegetable cobbler

Submitted by jparkert
Recipe Description A recipe published in the NYTimes. Very good with lots of veggies
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 35 Cook Time (minutes) 35 Ready In (minutes) 70
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
tablespoonsolive oil
1
leekLeeks - coursely chopped
1
dashsalt
1
dashblack pepper
2
cups piecesmushrooms, chopped
1
1/2
cupschicken broth (10.5 ounce can)
1
tablespoonrosemary, sprigs, fresh
2
large (7-1/4" to 8-1/2" long)Carrots, sliced into thin coins
2
breasts, bone removedchicken breast halves, boneless, skinless
1/2
cupbuttermilk
1
cupPeas, frozen
2
tablespoonsCornstarch
1
cupall-purpose flour, whole wheat
3/4
teaspoonbaking powder
1/8
teaspoonbaking soda
2
tablespoonsbutter, no salt
1
mediumeggs
Steps
Sequence Step
1a very tasty chicken and vegetable cobbler
2Heat oven to 400 degrees
3Heat oil in large skillet over medium heat, then add the leek and sprinkle with salt and pepper. Cook, stirring until softened about 5 minutes
4Add mushrooms and cook another 8-10 minutes
5Add chicken broth and rosemary sprig; bring to a boil and cook for 1-2 minutes. Add carrots and chicken (chopped); reduce heat and simmer 8-10 minutes
6Add peas and cook another minute. Then take out the rosemary sprig and discard.
7Put cornstarch in a bowl, then add a couple of tablespoons of the hot broth to make a paste. Add to the skillet and cook for another minute or two, until the broth thickens. Add contents of the skillet to an oven-proof pan.
8Mix the dry ingredients for the cobbler crust, then cut the butter into the flour mixture. Add the egg and buttermilk and mix until sticky. Drop by spoonfuls onto hot chicken vegetable mix, then smooth to a crust. Bake in the oven 30-35 minutes (until the crust is done).






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