Chicken and cheddar cobbler pie

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

By Donal Skehan
From Saturday Kitchen


For the filling

  • 75g/2⅔oz unsalted butter
  • 125g/4½oz pickled pearl onions, drained
  • 1 large carrot, peeled and finely chopped
  • 2 sprigs thyme, leaves picked
  • 2 tbsp plain flour
  • 500ml/18fl oz chicken stock
  • 2 tsp Dijon mustard
  • 150ml/5fl oz single cream
  • 1 rotisserie chicken, removed from the carcass and torn into bite-sized pieces
  • 150g/5½oz purple sprouting broccoli, stalks chopped, florets left whole or halved if large
  • 100g/3½oz baby spinach
  • salt and freshly ground black pepper

For the cobbler dumplings

  • 225g/8oz cold butter, cubed
  • 475g self-raising flour
  • 100g/1lb 1oz Irish cheddar, grated
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