ROASTED CHICKEN AND VEGETABLE COBBLER

ROASTED CHICKEN AND VEGETABLE COBBLER image

Number Of Ingredients 21

1 1/2 cups unsalted butter, room temp
1 c. finely diced yellow onion
2 garlic cloves, minced
5 c. low sodium chicken broth
3 peeled carrots, cut into one inch pieces
3 celery stalks, cut into one inch pieces
1 t. fine sea salt
1 t. ground black pepper
1 1/2 c. heavy cream
1/2 c. unbleached ap flour
5 c. roast chicken, shredded (one 2-pound chicken)
1 c. frozen peas
1 c. frozen corn
1 8-ounce frozen pearl onions
1 t. fennel pollen
1/2 t. dried thyme
1/2 t. ground sage
1/4 t. cayenne pepper
pinch fresh grated nutmeg
Buttermilk Biscones for the Topping, minus the fruit
1/4 c. buttermilk

Steps:

Position a rack in the middle of the oven and preheat the oven to 450F. Butter a 9 x 13 x 2 inch baking dish. To make the filling: Melt 4 T. of the butter in a large pot over medium heat. Add the diced onion and garlic and saute until tender, about 8 minutes. Add the chicken broth, carrots, celery, salt and pepper, lower the heat to low-medium, partially cover the pot and simmer stirring constantly, for 15 minutes. Stir in the cream, raise the heat to medium, and cook, covered until all the vegetables are tender, 12 to 15 minutes. Meanwhile, blend the remaining 8 T. butter and the flour in a small bowl to make a smooth paste. When the vegetables are tender, lower the heat and whisk the flour paste bit by bit into the broth until combined. Add the roasted chicken, peas, corn, pearl onions, fennel pollen, thyme, sage, cayenne, and nutmeg, cover the pot, and let the filling simmer, stirring occasionally, until thickened, about 10 minutes. Transfer the filling to the prepared baking dish. Arrange the unbaked biscones over the filling, leaving about 1/4 inch between them. Brush the biscones with the buttermilk and bake for 20 minutes, or until they turn golden brown. Remove from the oven and let stand for 5 minutes before serving.