Hairy Bikers Chicken Cobbler

A cobbler is a hearty stew topped with soft, scone-like ‘cobbles’ instead of pastry, and this one uses mashed potato in the dough. This Hairy Bikers chicken cobbler comes from their Chicken and Egg cookbook, serves 4, and bakes into a proper comforting one-pot dinner.

Most cobblers use a plain flour scone topping, but the Hairy Bikers mix cooled mash into theirs. That gives you cobbles that are light and fluffy inside with a crisp, golden top, sitting over a rich tomato and chicken filling.

The one thing to get right is cooling the mash completely before you mix the dough. Warm mash melts the butter and turns the cobbles greasy and heavy, so patience here keeps them fluffy.

Hairy Bikers Chicken Casserole with Potato Cobbler

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 30 minutesServings:4 servingsCalories:680 kcal Best Season:Winter

Description

Chicken thighs are browned with bacon, then onions, celery, mushrooms, carrots, and leeks join tomatoes and stock for a rich casserole base. A potato cobbler topping of mash, flour, and butter is laid over the top, then baked until the cobbles are risen, fluffy, and golden.

Ingredients

For the casserole

• 8 skinless, boneless chicken thighs
• 3 tbsp vegetable oil
• 4 rashers streaky bacon, cut into strips
• 2 onions, sliced
• 2 celery sticks, thinly sliced
• 150g button mushrooms, quartered
• 400g can 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, cubed
• 125ml whole milk, plus extra for brushing

Instructions

1. Make the mash: Peel the potatoes and cook them until tender, then drain, mash, and leave them to cool completely. You will need 250g of cooled mash for the topping.
2. Brown the chicken: Cut each thigh into 4 pieces and season. Heat the oil in a large frying pan, then fry the chicken in batches until lightly browned, and tip into a flameproof casserole dish. Preheat the oven to 200°C, Fan 180°C, Gas 6.
3. Build the base: Fry the bacon, onions, and celery for 4 to 5 minutes, then add the mushrooms for a minute more. Tip this into the casserole with the tomatoes, stock, bay, thyme, and carrots, bring to a simmer, then cover and bake for 30 minutes.
4. Make the cobbles: Rub the butter into the flour and salt until it looks like breadcrumbs, then rub in the cooled mash. Stir in the milk to form a soft dough, roll into a thick sausage, and cut into 12 rounds.
5. Thicken and top: Mix the cornflour with 2 tbsp water and stir it into the casserole with the leeks. Arrange the cobbles on top, overlapping slightly, then brush with milk and season.
6. Final bake: Return the dish to the oven, uncovered, for another 30 minutes, until the cobbler is well risen and golden brown. Serve piping hot.

Keywords:hairy bikers chicken cobbler, chicken casserole with potato cobbler, chicken cobbler recipe, potato cobbler, old fashioned chicken cobbler

FAQs

What is a potato cobbler topping made of?

The cobbles are made from mashed potato, self-raising flour, cold butter, and a splash of milk. You rub the butter into the flour, mix in cooled mash, then bring it together into a soft dough with the milk.

Roll it into a thick sausage, then cut about 12 rounds and lay them over the filling. They bake straight on top of the stew, so the bottoms soak up gravy while the tops crisp and rise.

Should I use chicken thighs or breast?

Chicken thighs are best here, since they stay juicy through the long bake and carry more flavour than breast. Cut each thigh into four, then brown the pieces first for a deeper, savoury taste.

You can use breast if you prefer, though add it a little later so it does not dry out. Bacon goes in alongside for a smoky depth that lifts the whole casserole.

What goes in the casserole filling?

This filling is built on chopped tomatoes and chicken stock rather than a cream sauce, so it stays light and savoury. Carrots, celery, mushrooms, and leeks all go in, which makes it a proper one-pot meal.

You can swap the veg for whatever you have, since parsnips, swede, or squash all work well. A handful of peas stirred in near the end adds a little colour and sweetness.

Is there a classic scone-topped chicken cobbler?

There is also a classic chicken cobbler in their British Classics book, which uses a buttermilk scone topping instead of potato. That one has leeks, tarragon, and a creamy white sauce, so it is richer than this tomato-based version.

Both are proper comfort food, though the potato cobbles here feel a bit more substantial. If you love a spud-topped bake, the lamb hotpot is another British classic worth trying.

Can I make it ahead?

You can make the casserole base a day ahead, then cool it and keep it in the fridge overnight. Add the cobbler topping fresh before the final bake, so it rises properly and stays crisp.

For more cosy chicken dinners, the chicken stroganoff and chicken and tarragon pie both hit the spot. If you fancy a richer one-pot, the beef bourguignon is hard to beat.