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Creamy Chicken Cobbler


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 leek, sliced and washed
  • 2 garlic cloves, crushed
  • 6 boneless, skinless chicken thighs, sliced
  • 2 tbsp fresh thyme leaves
  • 1 tbsp plain flour
  • ½ chicken stock cube
  • 300ml boiling water
  • 300g frozen peas
  • 75ml double cream

For the cobbler

  • 125g plain flour
  • 1 tsp baking powder
  • 1 small free-range egg, beaten
  • 75ml buttermilk



  1. Preheat the oven to 220°C/fan200°C/gas mark 7.

  2. Heat the oil in a large pan over a medium heat. Add the onion and leek and gently fry for 5 minutes, until soft before adding the garlic. Cook for a further minute.

  3. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30 seconds, then crumble the 1/2 chicken stock cube into 300ml boiling water and stir in the peas and cream. Season well.

  4. In a bowl, mix together the cobbler ingredients and season.

  5. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tablespoons of the cobbler mixture onto the edge of each dish. Bake for 15-20 minutes, until cooked and the cobbler is risen and golden brown.

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