Hairy Bikers Chicken Cobbler Recipe

This golden, fluffy Hairy Bikers Chicken Cobbler Recipe is made with tender chicken thighs, crispy bacon, and a unique potato scone topping, all ready in just over an hour. Instead of a heavy pastry lid, the rich tomato and herb casserole bubbles underneath light, buttery potato cobbles that soak up all the flavour. I love making this when I want comfort food that feels a bit special but doesn’t require rolling out pastry.

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Why This Classic Works

What makes this version stand out is the topping. Most cobblers use a standard flour-based scone mixture, but Si and Dave (the Hairy Bikers) use a potato dough. By mixing mashed potato into the flour, you get a cobble that is incredibly light, fluffy inside, and crisp on top. It sits perfectly on the stew without becoming heavy or doughy.

Another surprise is the base. While many chicken cobblers rely on a white cream sauce, this recipe uses a deep, savoury tomato and chicken stock foundation enriched with bacon and herbs. The acidity of the tomatoes cuts through the richness of the cobbler topping, creating a balanced mouthful that feels hearty rather than cloying. It was a revelation the first time I tried it—lighter than a pie but just as satisfying.

Hairy Bikers Chicken Cobbler Recipe Ingredients

For the Chicken Casserole:

• 8 skinless, boneless chicken thighs (cut into chunks)
• 4 rashers smoked streaky bacon (chopped)
• 2 medium onions (sliced)
• 2 celery sticks (sliced)
• 150g button mushrooms (halved)
• 375g carrots (sliced into rounds)
• 2 leeks (sliced)
• 400g tin chopped tomatoes
• 600ml chicken stock
• 1 tbsp vegetable oil
• 1 bay leaf
• 2 tsp dried thyme
• 1 tbsp cornflour (mixed with 2 tbsp cold water)
• Salt and black pepper

For the Potato Cobbler Topping:

• 350g floury potatoes (like Maris Piper or King Edward, peeled and chopped)
• 250g self-raising flour (plus extra for dusting)
• 100g cold butter (cubed)
• 125ml whole milk (plus extra for brushing)
• 1 tsp fine sea salt

How To Make Hairy Bikers Chicken Cobbler Recipe

1. Prepare the Mash: Peel and chop the potatoes for the topping. Boil them in salted water for about 15 minutes until tender. Drain well and mash until smooth. Set aside to cool completely (you need about 250g of mash).
2. Brown the Meat: Preheat your oven to 200°C (180°C Fan). Heat the oil in a large flameproof casserole dish. Season the chicken pieces and fry them until golden brown. Remove and set aside. Add the bacon to the same pan and fry until crisp.
3. Sauté the Veg: Add the onions, celery, and mushrooms to the bacon fat. Cook gently for 5 minutes until softened.
4. Simmer the Base: Return the chicken to the pan. Add the carrots, tinned tomatoes, chicken stock, thyme, and bay leaf. Bring to a boil, cover, and simmer on the hob for 20 minutes.
5. Make the Cobbler Dough: While the stew simmers, mix the flour and salt in a bowl. Rub in the cold butter until it resembles breadcrumbs. Stir in the cooled mashed potato and enough milk to form a soft, pliable dough.
6. Thicken and Top: Stir the cornflour slurry and sliced leeks into the chicken stew. Cook for 2 minutes until slightly thickened. Roll out the dough on a floured surface to 2cm thick and cut into 8-12 rounds.
7. Bake: Arrange the cobbles on top of the bubbling stew. Brush them with a little milk. Bake in the oven for 20-25 minutes until the cobbles are risen and golden brown.

Recipe Tips

• Cool the mash: It is crucial to let the mashed potato cool completely before mixing it with the flour. If it’s hot, it will melt the butter and make the dough greasy and heavy rather than fluffy.
• Don’t overcrowd the topping: Leave small gaps between the cobbles when placing them on the stew. This allows the steam to escape and ensures the sauce thickens properly without making the bottoms of the scones soggy.
• Check the sauce thickness: If the casserole looks too runny before baking, let it simmer with the lid off for a few extra minutes. The cobbles need a sturdy base to sit on so they don’t sink.

What To Serve With Chicken Cobbler

Since this dish already contains potatoes, carrots, and leeks, you don’t need heavy sides. A bowl of steamed green beans or buttered peas adds a nice pop of colour and freshness. If you are feeding a very hungry crowd, some crusty bread is excellent for mopping up the rich tomato and bacon sauce.

How To Store

Leftovers keep well in the fridge for up to 2 days. Reheat gently in the oven at 180°C for 20 minutes to crisp up the topping; microwaves tend to make the cobbles chewy. You can freeze the cooked dish for up to 3 months, but defrost thoroughly before reheating.

FAQs

• Can I use chicken breast instead of thighs? Yes, but thighs stay more tender during the double cooking process (simmering then baking). If using breast, cut the chunks slightly larger so they don’t dry out.
• Can I make the cobbles ahead of time? You can make the dough, cut out the shapes, and keep them on a floured tray in the fridge for a few hours before baking. Don’t leave them too long or the raising agents will lose their power.
• Why is my cobbler topping soggy? This usually happens if the stew is too watery or the cobbles are pushed too far down. Make sure your sauce has thickened with the cornflour before adding the topping.

Nutrition

• Calories: 685 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 980mg
• Total Carbohydrate: 62g
• Protein: 38g

Try More Recipes:

• Hairy Bikers Carbonara Recipe
• Hairy Bikers Apple Pie Recipe
• Hairy Bikers Steak And Stilton Pie Recipe