Step-by-Step Guide to Make Quick Chicken Casserole with Potato Cobbler

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Before you jump to Chicken Casserole with Potato Cobbler recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Read on for some approaches to go green and save energy, generally in the kitchen.

Changing light bulbs is definitely as good a spot get started on as any. This will go further than the kitchen, nevertheless that is okay. Compact fluorescent lightbulbs are energy-savers, and you should use them in place of incandescent lights. Although costing a little more initially, these kinds of bulbs last as long as ten of the standard type as well as using a lot less energy. Using these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. Together with different light bulbs, you have to learn to leave the lights off if they are not needed. The kitchen lights specifically will often be left on the entire day, just because the family tends to spend a lot of time there. Of course this also happens in different rooms, not simply the kitchen. Do an exercise if you like; have a look at the amount of electricity you can save by turning the lights off whenever you don't need them.

From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not really that difficult. Largely, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let's go back to chicken casserole with potato cobbler recipe. You can have chicken casserole with potato cobbler using 24 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Chicken Casserole with Potato Cobbler :

• Use of For the potato cobbler topping.
• You need 350 of g/12oz floury potatoes.
• Get 250 of g/9oz self-raising flour, plus extra for rolling.
• Take 1 tsp of fine sea salt.
• Get 100 of g/3½oz cold butter, cut into cubes.
• Use 125 of ml/4fl oz full-fat milk, plus extra for brushing.
• You need of For the chicken casserole.
• You need 8 of skinless, boneless chicken thighs.
• Prepare of flaked sea salt and freshly ground black pepper.
• Get 3 tbsp of sunflower oil.
• Use 4 rashers of rindless smoked streaky bacon, cut into 2cm/¾oz wide strips.
• You need 2 of medium onions, halved and sliced.
• Use 2 of celery sticks, thinly sliced.
• Take 150 of g/5½oz small button mushrooms, wiped and halved or quartered if large.
• Use 400 of g/14oz can chopped tomatoes.
• Get 600 of ml/20fl oz chicken stock, made with 1 stock cube.
• Use 1 of bay leaf.
• Provide 2 tsp of dried thyme.
• You need 375 of g/13oz medium carrots, peeled and cut into 1.5cm slices.
• Use 2 of slender leeks, trimmed and cut into 2cm/¾in slices.
• Get 1 tbsp of cornflour.
• Get 2 tbsp of cold water.
• Provide of flaked sea salt.
• Use of freshly ground black pepper.

Steps to make Chicken Casserole with Potato Cobbler :

• To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender.
• Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe.
• For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6.
• Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring.
• Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes.
• While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour.
• Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick.
• Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well.
• Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown.

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