Chicken and Mushroom Cobbler for the icy weather!.....comfort food:)

A hearty, easy meal to warm you as we head into winter!

 

The Recipe.....
1 tablespoon oil
2 leeks trimmed and slices
3 sticks celery
6 chicken breasts cubed
250g mushrooms
200m lchicken stock...I used the broth of a chicken I cooked earlier
200ml creme fraiche
salt and freshly ground pepper
For the Scone topping:
250g self raising flour
1/2 tsp baking powder
75g cubed butter
2 courgettes grated
pinch of cayenne pepper
100ml milk
beaten egg to glaze
Method:
Heat the oil and gently braise the leeks and celery. Add the chicken if not cooked already. Add the mushrooms, stock and creme fraiche. Stir well, season and simmer for 10 minutes until all cooked through.
Transfer to oven proof dish.
Preheat the oven to 200deg C. Mix all the dry ingredients fot the scones and rub in the butter with your fingertips...to resemble fine breadcrumbs. Stir in the corgettes and cayenne.Add enough milk to form a soft dough.
Lightly roll out onto a floured surface about 1,5cm thick. Cut into rounds 5cm.'s. Arrange ontop of the chicken mix. Brush with egg and bake for 30 min til nicely risen and browned.
Serve with mashed potatoes and veg.
Heaven on a plate!