Mary Berry Chicken Cobbler​ Recipe

This hearty Mary Berry Chicken Cobbler is made with tender chicken, leeks, and mushrooms in a rich cream sauce, all finished with a fluffy cheese scone topping. The result is a comforting and savory main course, perfect for a family Sunday lunch. Especially satisfying during the chilly autumn and winter months, this classic dish serves 6 people.

Jump to Recipe

Mary Berry Chicken Cobbler Ingredients

For the Filling

• 1 tbsp olive oil
• 600g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 large leeks, washed and sliced
• 250g mushrooms, sliced
• 50g unsalted butter
• 50g all-purpose flour
• 500ml chicken stock
• 150ml double cream (heavy cream)
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper

For the Cobbler Topping

• 250g self-raising flour
• 1 tsp baking powder
• 1/2 tsp salt
• 75g cold unsalted butter, cubed
• 100g mature cheddar cheese, grated
• 150ml milk, plus extra for brushing

How To Make Mary Berry Chicken Cobbler

1. Brown the chicken: Heat the olive oil in a large, deep skillet or casserole dish over medium-high heat. Season the chicken pieces with salt and pepper and cook until golden brown on all sides. Remove the chicken with a slotted spoon and set aside.
2. Sauté the vegetables: In the same pan, melt the 50g of butter. Add the sliced leeks and mushrooms and cook for 5-7 minutes, until softened.
3. Create the creamy sauce: Stir the all-purpose flour into the vegetables and cook for 1 minute. This mixture of fat and flour is called a roux, and it will thicken your sauce. Gradually pour in the chicken stock, whisking continuously to prevent lumps. Stir in the double cream.
4. Combine the filling: Bring the sauce to a simmer and cook for a few minutes until it has thickened. Return the cooked chicken to the pan, add the fresh thyme, and season to taste with salt and pepper. Pour this filling into a 2-litre ovenproof dish.
5. Prepare the cobbler topping: Preheat your oven to 200°C (180°C Fan/400°F). In a large bowl, mix the self-raising flour, baking powder, and salt. Add the cubed cold butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Stir in most of the grated cheddar cheese, reserving a little for the top.
6. Form the cobbles: Gradually add the milk and mix with a knife to form a soft, slightly sticky dough. On a lightly floured surface, gently pat the dough out to about 2cm (3/4 inch) thick. Use a round cutter or the rim of a glass to cut out 8-10 rounds.
7. Assemble and bake: Arrange the dough rounds on top of the hot chicken filling. Brush the tops with a little milk and sprinkle with the remaining cheese. Bake for 20-25 minutes, or until the cobbler topping is risen, golden-brown, and the filling is bubbling hot.

Recipe Tips

• Use Chicken Thighs: Chicken thighs have more flavor and remain wonderfully tender and juicy during cooking, making them perfect for this rich cobbler.
• Make a Lump-Free Sauce: The key to a smooth, creamy sauce is to add the stock and cream slowly while whisking constantly. This allows the flour (roux) to absorb the liquid gradually.
• Handle the Dough Gently: For a light and fluffy cobbler topping, avoid overworking the dough. Mix it just until it comes together for the best texture.
• Start with a Hot Filling: Placing the scone topping onto a hot filling helps the bottom of the cobbles cook through properly, preventing a soggy base.

What To Serve Chicken Cobbler

This chicken cobbler is a wonderfully complete meal on its own. However, to add some color and freshness, it pairs perfectly with simple steamed green vegetables. Serve it alongside a portion of tenderstem broccoli, green beans, or garden peas for a balanced and delicious dinner.

How To Store Chicken Cobbler Leftovers

• Refrigerate: Allow the cobbler to cool completely. Cover the dish with foil or transfer the leftovers to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 180°C (350°F) for 15-20 minutes until hot and the topping is crisp.
• Freeze: For best results, freeze the filling and the unbaked scone dough separately. The filling can be frozen for up to 3 months. The dough can be frozen on a baking sheet then transferred to a bag. Bake from frozen, adding about 15-20 minutes to the original baking time.

Mary Berry Chicken Cobbler Nutrition Facts

• Calories: 560 kcal
• Total Fat: 32g
• Saturated Fat: 17g
• Cholesterol: 160mg
• Sodium: 780mg
• Total Carbohydrate: 34g
• Sugars: 6g
• Protein: 36g

Frequently Asked Questions

• Can I use leftover cooked chicken for this recipe? Yes, absolutely. If you are using leftover cooked chicken, skip the first step of browning the raw chicken. Simply add the shredded or diced cooked chicken to the sauce along with the thyme in step 4.
• Can this chicken cobbler be made vegetarian? Yes, you can make a delicious vegetarian version. Replace the chicken with a mix of hearty vegetables like butternut squash, carrots, and extra mushrooms. Use a good quality vegetable stock instead of chicken stock.
• What is a roux? A roux is a simple paste made from equal parts fat (like butter) and flour. It’s a classic French technique used as a base to thicken sauces, gravies, and soups, giving them a smooth, creamy consistency.
• Can I make the topping without cheese? Of course. If you prefer, you can leave the cheese out of the cobbler topping entirely. The scones will still be light, fluffy, and delicious.

Try More Recipes:

• Mary Berry Thai Chicken Curry​ Recipe
• Mary Berry Sticky Chicken Recipe​
• Mary Berry Panang Chicken​ Recipe