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Before you jump to Chicken Casserole with Potato Cobbler recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is nowadays a great deal more popular than before and rightfully so. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. People typically assume that healthy diets require a lot of work and will significantly alter how they live and eat. It is possible, though, to make some small changes that can start to make a positive impact to our everyday eating habits.
The first change you need to make is to pay more attention to what you buy when you go to the grocery because it is likely that you have the tendency to pick up many of the things without thinking. For example, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before getting it? One nutritious alternative that can give you a great start to your day is oatmeal. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to chicken casserole with potato cobbler recipe. To make chicken casserole with potato cobbler you only need 24 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken Casserole with Potato Cobbler:
- You need For the potato cobbler topping
- Use 350 g/12oz floury potatoes
- Get 250 g/9oz self-raising flour, plus extra for rolling
- Get 1 tsp fine sea salt
- Provide 100 g/3½oz cold butter, cut into cubes
- Prepare 125 ml/4fl oz full-fat milk, plus extra for brushing
- Provide For the chicken casserole
- Get 8 skinless, boneless chicken thighs
- Provide flaked sea salt and freshly ground black pepper
- Prepare 3 tbsp sunflower oil
- You need 4 rashers rindless smoked streaky bacon, cut into 2cm/¾oz wide strips
- Provide 2 medium onions, halved and sliced
- Take 2 celery sticks, thinly sliced
- You need 150 g/5½oz small button mushrooms, wiped and halved or quartered if large
- Get 400 g/14oz can chopped tomatoes
- Prepare 600 ml/20fl oz chicken stock, made with 1 stock cube
- Use 1 bay leaf
- You need 2 tsp dried thyme
- Use 375 g/13oz medium carrots, peeled and cut into 1.5cm slices
- Prepare 2 slender leeks, trimmed and cut into 2cm/¾in slices
- You need 1 tbsp cornflour
- Use 2 tbsp cold water
- Provide flaked sea salt
- Prepare freshly ground black pepper
Instructions to make Chicken Casserole with Potato Cobbler:
- To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender.
- Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe.
- For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6.
- Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring.
- Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes.
- While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour.
- Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick.
- Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well.
- Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown.
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