Chicken Cobbler Pot Pie

Large chicken cobbler pot pie


The perfect comfort food, this chicken pot pie is gravy filled with veggies and chicken surrounded by a firm buttery crust.

Hands-on Time: 15 minutes
Total Time: 1 hour
Makes: 4 servings


2 tbsp vegetable oil
1 lb boneless skinless chicken thighs, cubed
1 tbsp chopped fresh thyme
¼ tsp each salt and pepper
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 stalk celery, chopped
2 tbsp Simply MilledTM Organic or Traditional All-Purpose Flour
1 cup chicken broth
½ cup milk
1 cup peas

Cobbler Topping
½ cup Simply Milled™ Organic or Traditional All-Purpose Flour
1 ½ tsp baking powder
¼ tsp salt
2 tbsp cold butter, cubed
3 tbsp buttermilk (approx.)
1 egg yolk


1. Preheat oven to 350°F. Heat oil in large skillet set over medium-high heat. Season chicken with thyme, salt and pepper; cook for about 5 minutes or until browned. Remove from skillet using slotted spoon; transfer to plate.

2. Add onion, garlic, carrot and celery to skillet; cook for 8 to 10 minutes or until browned. Add flour and cook for 1 minute; whisk in broth and milk. Bring to simmer; add reserved chicken. Reduce heat and simmer for 8 to 10 minutes or until slightly thickened; stir in peas. Spoon into four 1-cup ovenproof ramekins.

3. Cobbler Topping: Whisk together flour, baking powder and salt. Using pastry cutter, cut in butter to make coarse crumbs. Whisk buttermilk with egg yolk; using fork, stir into flour mixture to make ragged dough.