CHICKEN POT COBBLER

Chicken Pot Cobbler image

Provided by Tom Miller

Time 1h35m

Number Of Ingredients 18

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1 1/2 lb boneless chicken thighs cubed 1" pcs
1 1/2 c whole milk or condensed milk
1 1/2 c self rising flour
1 large potato peeled, diced and boiled about 10 minutes then drained
1/2 c carrots, diced (i use frozen)
1/2 c sweet peas (i use frozen)
3/4 c red and green bell peppers, chopped (i like to use red and green for the color)
1 medium onion, chopped
3 clove garlic, fine chopped or minced
1 can(s) cream of celery soup
1 c chicken stock or broth
1/2 tsp salt (or to taste)
1/2 tsp black pepper
1 Tbsp oregano flakes
2 tsp parsley flakes
2 tsp cajun or creole seasoning
3 Tbsp olive oil
1 stick butter

Steps:

1. Preheat oven to 350 degrees
2. Mix flour and milk in a bowl and set aside.
3. Heat olive oil in a large skillet over med-high heat, then add onions, peppers and carrots sautee til tender, about 5 minutes.
4. Put the whole stick of butter into a 9 x 13 or comparable casserole dish and put into oven to melt the butter.
5. Add chicken and garlic to the skillet with onions and peppers. Sear the chicken for a couple of minutes then lower heat to med-low and simmer for 4-5 minutes keeping well stirred.
6. Add potatoes, sweet peas, soup, chicken broth and seasonings to skillet, stir in well and simmer another 2 - 3 minutes then turn off burner or remove skillet from heat.
7. Butter should be melted by this time, so remove casserole dish from oven and pour the flour/milk batter into the dish.
8. Take a large spoon and dip the skillet mixture into the casserole dish a spoon at a time in random spots to allow the batter to ooze between/around the mixture.
9. Bake un covered for about an hour, give or take 10 minutes or so depending on the oven, til the batter has risen and turned golden brown. Remove from oven and let sit about 5 minutes before serving.