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Chicken Casserole with Potato Cobbler
Chicken Casserole with Potato Cobbler

Before you jump to Chicken Casserole with Potato Cobbler recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Mostly, people have been taught to believe that “comfort” foods are not good for the body and have to be avoided. Often, if your comfort food is made of candy or other junk foods, this is true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. There are several foods that, when you eat them, can better your mood. When you feel a little down and are in need of an emotional boost, test out a few of these.

It’s not difficult to fight your bad mood when you consume grains. Quinoa, millet, teff and barley are all truly great for helping increase your happiness levels. They help you feel full too which can actually help to improve your mood. It’s easy to feel depressed when you are starving! The reason these grains elevate your mood is that they are not difficult for your body to digest. You digest these foods faster than other foods which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

Now you can see that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try these tips instead!

We hope you got insight from reading it, now let’s go back to chicken casserole with potato cobbler recipe. You can cook chicken casserole with potato cobbler using 24 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chicken Casserole with Potato Cobbler:
  1. Prepare For the potato cobbler topping
  2. Provide 350 g/12oz floury potatoes
  3. Prepare 250 g/9oz self-raising flour, plus extra for rolling
  4. Take 1 tsp fine sea salt
  5. Provide 100 g/3½oz cold butter, cut into cubes
  6. Take 125 ml/4fl oz full-fat milk, plus extra for brushing
  7. Get For the chicken casserole
  8. You need 8 skinless, boneless chicken thighs
  9. Take flaked sea salt and freshly ground black pepper
  10. Prepare 3 tbsp sunflower oil
  11. Provide 4 rashers rindless smoked streaky bacon, cut into 2cm/¾oz wide strips
  12. You need 2 medium onions, halved and sliced
  13. Provide 2 celery sticks, thinly sliced
  14. You need 150 g/5½oz small button mushrooms, wiped and halved or quartered if large
  15. You need 400 g/14oz can chopped tomatoes
  16. Get 600 ml/20fl oz chicken stock, made with 1 stock cube
  17. Use 1 bay leaf
  18. Prepare 2 tsp dried thyme
  19. Take 375 g/13oz medium carrots, peeled and cut into 1.5cm slices
  20. Prepare 2 slender leeks, trimmed and cut into 2cm/¾in slices
  21. Get 1 tbsp cornflour
  22. You need 2 tbsp cold water
  23. Get flaked sea salt
  24. Prepare freshly ground black pepper
Steps to make Chicken Casserole with Potato Cobbler:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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