Cheddar No 1 Chicken Cobbler

24 July 2019 — Dinner

Cheesy Chicken Cobbler


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
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