Cheddar No 1 Chicken Cobbler
Ingredients
200g cooked chicken
200g mixed vegetables (approx 1 carrot, 1/2 can of sweetcorn and frozen peas – but choose your vegetables to taste and whatever you’ve got in the cupboard)
200g chopped tomatoes
1 tbsp tomato purée
175g self-raising flour
1/2 tbsp baking powder
60g Cheddar No 1
75ml milk
2 eggs – 1 for the glaze
1/2 tbsp vegetable oil
salt and pepper
How to make it
This cheesy chicken cobbler will have everyone digging in, it’s a perfect ‘all-in-one’ meal for the whole family. Using Alex James’ Cheddar No 1 in the scones will add a creamy, sharp dimension to the flavour for extra deliciousness.
- Preheat the oven to 200°C/ 180°C fan/ gas mark 6
- Cut the cooked chicken off the bone, making bite-sized pieces
- Peel and dice carrots, mix in frozen peas and sweetcorn
- Mix together the chicken, tomatoes and purée, and diced vegetables, salt and pepper
- Pour the mixture into a shallow ovenproof dish and put to one side
- Sift the flour, baking powder and salt into a mixing bowl
- Stir in 40g of the cheese, grated (save a little for the topping)
- In a separate bowl mix together the milk, egg and oil
- Make a well in the flour and pour a little of the wet mixture into the middle, folding in the flour.
- Continue to add the wet ingredients until it forms a nice dough
- Tip the dough onto a floured worktop and roll out to a rough rectangle
- Using a scone cutter, cut out up to eight scones from the mixture, re-rolling and shaping where necessary
- Place the scones over the chicken mixture in the oven proof dish
- Brush each scone with egg and sprinkle over the remaining cheese
- Bake for around 20 minutes or until the tops are golden
- Serve the cheesy chicken cobbler with extra vegetables if necessary, such as steamed purple sprouting
