I love this dish. I always make it in the spring when morels are up. But, it is also delicious with button mushrooms that you can buy at the grocery store.
You will need a pan large enough to hold the chicken and that has a lid.
1 pound chicken meat
seasonings for making broth- I use salt, pepper, garlic powder, parsley
1 cup water.
Heat the water to a boil.
Lower to a simmer and cover. Cook for 1-2 hours.
Take out chicken and let cool. Chop.
Measure the water. You want 1 cup so if it is more, add back to pan and cook down until you get a cup.
2 Tablespoons butter
1 small onion
8 oz. sliced button mushrooms. If using morels, use 2 cups halved.
1/4 cup flour
1/2 cup milk
salt, pepper and parsley to taste.
Melt the butter in the pan and add the onion and mushrooms.
Stir and cook for a few minutes.
When that is soft, sprinkle over the flour and cook and stir for a minute.
Pour the broth and milk over and stir in and cook until the sauce has thickened.
Add the chicken and taste. Season if you like.
Pour into a baking dish.
Preheat your oven to 375 degrees Fahrenheit/190 Celsius.
Make the scone dough.
1 cup flour
1/4 cup butter
1/4 cup shredded cheddar cheese
3 Tablespoons milk
extra milk for brushing
In a bowl, add the flour and cut in the butter until it is crumbly.
Mix in the cheese.
Add the milk and work it in so it isn’t sticky.
Roll out on a floured surface to a height of about an inch and cut out 12 rounds and place the rounds along the edge of the cobbler.
Brush with a little milk.
Bake for 35-40 minutes until golden.
I don’t eat wheat so I used oat flour and it worked well.
When making the scones, the dough stayed sticky even with adding a little extra flour and adding a little flax meal..
To solve this, I divided the dough into 12 pieces and rolled them into balls and flattened.
It saves time and still works to use 1 pound cooked chicken meat and 1 cup of already made broth or broth made from a bouillon cube and water.
The broth is richer and more flavorful if you do have the time to make it from scratch.