Recipes

CHICKEN, LEEK & MUSHROOM COBBLER PIE

Posted On: 2026-06-19 13:02:17

Filling:

15ml olive oil

330g leek, chopped

400g mushrooms, chopped

20g garlic, crushed

550g chicken thigh fillets, skin off, diced

30g Dijon mustard

5ml Worcester sauce

600ml trim milk

40g cornflour

125ml water

Cobbler batter:

125g white flour

125g wholemeal flour

10g baking powder

75ml Canola oil

25g grated cheese

1 egg

150ml trim milk

Directions:

Filling:

Heat oil and sauté leeks and mushrooms gently until soft.

Add garlic and chicken and continue to cook until chicken is cooked through.

Add mustard and Worcester sauce and set aside.

Heat milk until just simmering.

Wet cornflour with water.

Slowly add cornflour mixture to heated milk and stir constantly until thickened.

Add thickened milk to leek, mushroom and chicken mixture.

Cobbler batter:

Mix the flours and baking powder together.

Rub in the oil and grated cheese.

Mix together the egg and milk.

Mix in the milk and egg mixture to the flour mixture.

Baking:

Heat oven to 180°C.

Place filling into pie dishes.

Top with cobbler batter.

Brush with a little milk.

Bake for approximately 20 minutes or until golden brown and hot through.

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