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Chicken casserole with potato cobbler
Fruit and vegetables
350g/12oz
floury potatoes
, such as King Edwards or Maris Piper
2 medium
onions
, halved and sliced
2
celery
sticks, thinly sliced
150g/5½oz small button
mushrooms
, wiped and halved or quartered if large
2 tsp dried
thyme
375g/13oz medium
carrots
, peeled and cut into 1.5cm slices
2 slender
leeks
, trimmed and cut into 2cm/¾in slices
Tins, packets and jars
400g/14oz can
chopped tomatoes
600ml/20fl oz
chicken stock
, made with 1 stock cube
Cooking ingredients
250g/9oz
self-raising flour
, plus extra for rolling
1 tsp fine
sea salt
flaked sea salt and freshly ground
black pepper
3 tbsp
sunflower oil
1
bay leaf
1 tbsp
cornflour
flaked
sea salt
freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz cold
butter
, cut into cubes
125ml/4fl oz full-fat
milk
, plus extra for brushing
Meat, fish and poultry
8 skinless, boneless
chicken thighs
4 rashers rindless smoked streaky
bacon
, cut into 2cm/¾oz wide strips
Other
2 tbsp cold water
Back to recipe
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