The March edition of Good Housekeeping offered another fabulous recipe for busy mums Cheesy Chicken and Vegetable Cobbler and what attracted me most to this recipe was the fact the ingredients are based on storecupboard basics meaning if you come home in a rush and don’t know what to cook THIS could be your answer just look how quick and easy it is to put together.
Another thing that attracted me to this recipe is that it is wholesome and in theory the kids should love it – let’s test it out!Hands on time – 20 mins Cooking time – 20 mins
Cheesy Chicken and Vegetable Cobbler
Ingredients200g cooked skinless chicken breast cut into bite sized pieces 200g frozen mixed vegetables 300g tin of tomato soup 175g self-raising flour, plus extra to dust 1/2 tbsp baking powder 50g Mature Cheddar cheese 75ml milk plus extra for brushing 1 medium egg lightly beaten 1/2 tbsp vegetable oil
- Preheat the oven to 200C (180C fan) mark 6.
- Place the cooked chicken in a 1 litre shallow oven proof dish add the frozen veg, soup and seasoning, keep to one side.
- Sift flour, baking powder and a large pinch of salt into a large bowl. Stir in most of the cheese.
- Beat the milk, egg and oil together in a separate bowl.
- Pour milk mixture into the flour bowl and use a knife to bring it together until the dough froms clumps. Add a splash of milk if it looks to dry
- Tip the dough on a lightly floured surface and pat into a rough 9cm x 15 cms rectangle. cut into 8 equal squares and arrange them on top of the chicken mixture. Brush each scone with a little milk (I forgot this bit!) then sprinkle over the remaining cheese.
- Cook in the oven for 20 mins or until the scones are risen and golden, the filling should be bubbling and piping hot.
- Serve immediately
Good Housekeeping info per serving – 372 cals, 12g fat (4g saturates), 42g carbs (5g total sugars)
My tasters loved it as you can see above and I can think of a lot of variations on the theme off the top of my head, for example adding sausages or strips of bacon to the chicken, using mushroom soup instead of tomato and you could spice it up a lot by adding chilli to the soup too. This was also a very cheap meal to prepare and perfect for using up leftovers!
Have a great weekend and link up with a recipe if you’ve got one to inspire Cyberworld to get in the kitchen this weekend
I’m also linking up to Tea Time Treats over at Lavendar and Lovage for the month of March – I was hoping to get round to making Strawberry and Lemonade Scones but time is running out on me!