This hearty chicken cobbler is made with tender chicken thighs, crispy bacon, mushrooms, carrots, and leeks in a rich tomato and herb sauce. The potato cobbler topping bakes to a golden, fluffy finish. It serves 4 and is ready in about 90 minutes.
I make this whenever the weather turns cold and the family needs something warming. The potato cobbles are what set it apart from a regular casserole, lighter than pastry but just as satisfying.
Chicken Cobbler Ingredients
For the Chicken Casserole:
- 3 tbsp vegetable oil
- 8 skinless, boneless chicken thighs, cut into 4 pieces each
- 4 rashers streaky bacon, cut into strips
- 2 medium onions, sliced
- 2 celery sticks, thinly sliced
- 150g button mushrooms, wiped and quartered
- 400g tin chopped tomatoes
- 600ml chicken stock
- 1 bay leaf
- 2 tsp dried thyme
- 375g carrots, sliced
- 1 tbsp cornflour
- 2 leeks, sliced
- Sea salt and freshly ground black pepper
For the Potato Cobbler Topping:
- 350g floury potatoes, such as King Edwards or Maris Pipers
- 250g self-raising flour, plus extra for dusting
- 1 tsp fine sea salt
- 100g cold butter, cut into cubes
- 125ml whole milk, plus extra for brushing
How To Make Chicken Cobbler
- Prepare the potatoes for the topping: Peel and chop the potatoes, place in a saucepan, and cover with cold water. Bring to the boil and simmer for about 15 minutes until very tender. Drain, mash until smooth, and set aside to cool completely before using 250g for the cobbler.
- Brown the chicken and bacon: Preheat the oven to 200°C (180°C Fan/Gas 6). Season the chicken with salt and pepper, then heat the oil in a large flameproof casserole dish and brown in batches until golden. Transfer to a plate, then fry the bacon strips in the same pan until crisp.
- Sauté the vegetables: Add the onions and celery to the pan with the bacon fat and cook for 4–5 minutes until softened. Add the mushrooms and cook for one more minute.
- Simmer the casserole: Return the browned chicken to the dish. Stir in the chopped tomatoes, chicken stock, bay leaf, thyme, and carrots. Bring to a simmer on the hob, then cover loosely with a lid and transfer to the preheated oven for 30 minutes.
- Make the cobbler dough: While the casserole cooks, rub the cold butter into the flour and salt until the mixture resembles breadcrumbs. Add the 250g of cooled mashed potato and rub it in. Stir in the milk and mix until a soft dough forms.
- Shape the cobbles: Turn the dough out onto a lightly floured surface. Roll the dough into a thick log, about 24cm long. Cut the log into 12 even rounds, each about 2cm thick.
- Top and bake: Remove the casserole from the oven, stir in the cornflour mixed with 2 tablespoons of cold water, and add the sliced leeks. Arrange the potato cobbles on top, slightly overlapping, brush with milk, and season with salt and pepper. Return to the oven uncovered for 30 minutes until golden and risen, then serve straight away.
What Is the Secret to Perfect Chicken Cobbler?
- Use floury potatoes: A floury variety like King Edwards or Maris Pipers is essential for a light cobbler topping. Waxy potatoes will not mash well and will create a dense, heavy dough.
- Cool the mash completely: If the mash is still warm when you add it, the butter will melt and make the dough greasy. Let it cool completely for a light, fluffy result.
- Handle the dough gently: Overworking the cobbler dough will develop the gluten and give you a tough, chewy topping instead of a soft, scone-like texture.
- Brown the meat properly: Taking the time to get colour on the chicken and bacon builds a deep, rich flavour in the casserole base. If you prefer a simpler chicken stew without the cobbler, try the Hairy Bikers old-fashioned chicken casserole instead.
- Add the leeks late: Stirring the leeks in near the end keeps them from going mushy during the long simmer. They hold their shape and add a mild sweetness.
What Should You Serve on the Side?
This cobbler is a complete meal on its own, with the hearty casserole and starchy potato topping. To add a fresh contrast, serve it with simple steamed green vegetables such as green beans or broccoli. A crisp green salad with a tangy vinaigrette also works well alongside the rich, savoury stew.
If you enjoy French-style chicken dishes, the Hairy Bikers chicken chasseur makes a lovely alternative for another night.
Does This Keep Well?
Let the dish cool completely before transferring any leftovers to an airtight container. The cobbler topping may soften, but the flavours of the casserole will be even better the next day. It keeps in the fridge for up to 3 days.
You can also freeze this casserole once cooled in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat gently in the oven or on the hob. The cobbler topping may lose some crispness, but the filling will still taste great.
Nutrition Facts
- Calories: 720 kcal
- Total Fat: 35g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 980mg
- Total Carbohydrate: 65g
- Dietary Fibre: 7g
- Sugars: 6g
- Protein: 40g
Frequently Asked Questions
What is the difference between a cobbler and a pie? A pie has a full pastry lid that seals the filling, while a cobbler is topped with individual rounds of scone-like dough called cobbles. The Hairy Bikers version uses mashed potato in the dough, which gives it a lighter, fluffier texture than a traditional chicken and mushroom pie.
How does the Hairy Bikers chicken cobbler compare to Mary Berry’s? Mary Berry’s cobbler typically uses a plain scone topping with cheese, while the Hairy Bikers use mashed potato in their dough. The potato gives a lighter, softer cobble and the tomato-based casserole is richer than a cream sauce version.
Can I use chicken breast instead of thighs? You can, but thighs are the better choice here. They stay tender and juicy through the long cooking time, while breast can become dry and stringy when simmered for over an hour.
Why is my cobbler topping heavy or soggy? This usually happens when the mash is too warm, the dough is overworked, or the sauce is too thin before adding the cobbles. Make sure the cornflour has thickened the sauce and the mash is fully cooled before mixing.
Can I use different vegetables in the casserole? Yes, you could swap the carrots or celery for parsnips, swede, or chunks of butternut squash. Frozen peas added in the last 10 minutes also bring extra colour and sweetness.
You May Also Like:
- Hairy Bikers Chicken Chasseur Recipe
- Hairy Bikers Chicken Cider Casserole Recipe
- Hairy Bikers Steak And Stilton Pie Recipe
Hairy Bikers Chicken Cobbler Recipe
Description
This Hairy Bikers chicken cobbler features tender chicken thighs and crispy bacon in a rich tomato and herb casserole, topped with fluffy potato cobbles. Ready in 90 minutes and serves 4, it is the perfect one-pot winter warmer for the whole family.
Ingredients
For the Casserole:
For the Cobbler:
Instructions
- Prep potatoes: Peel and chop the potatoes. Boil for 15 minutes until tender. Drain, mash until smooth, and cool completely. You need 250g of cooled mash.
- Brown the chicken and bacon: Preheat oven to 200°C (180°C Fan/Gas 6). Season chicken with salt and pepper. Heat oil in a large flameproof casserole and brown the chicken in batches. Set aside. Fry the bacon strips until crisp.
- Cook the vegetables and simmer: Add onions and celery to the pan and cook for 4–5 minutes. Add mushrooms for 1 minute. Return the chicken, then stir in tomatoes, stock, bay leaf, thyme, and carrots. Simmer on the hob, cover loosely, and bake for 30 minutes.
- Make the cobbler dough: Rub butter into the flour and salt until it resembles breadcrumbs. Mix in the cooled mash and milk to form a soft dough. Roll into a 24cm log and cut into 12 rounds, each about 2cm thick.
- Top and bake: Stir the cornflour mixed with 2 tbsp water and the sliced leeks into the casserole. Arrange the cobbles on top, brush with milk, and season. Bake uncovered for 30 minutes until golden and risen. Serve straight away.
