Chicken Cobbler

Ingredients

• 1 tablespoon olive oil
• 4 chicken breast cutlets
• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 3 large carrots, peeled and chopped
• 1 large Yukon Gold potato, chopped
• 2 cloves garlic, minced
• 2 teaspoons chopped, fresh thyme
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 2 cups low sodium chicken broth
• 3/4 cup milk
• 3/4 cup frozen baby peas
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon Cajun or Creole seasoning
• 6 tablespoons unsalted butter
• 1/2 cup buttermilk

Instructions

1. 1

   Preheat oven to 375 degrees. Grease a 2-2½-quart wide casserole dish.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and brown on both sides. Remove to a plate.

3. 3

   Melt the butter in the skillet over low heat. Cook the onions, carrots, and potatoes over medium-low heat until the onions are soft. Reduce the heat to low and add the garlic, thyme, poultry seasoning, salt, and black pepper.

4. 4

   Sprinkle the vegetables with 3 tablespoons of flour, then cook stirring for 2 minutes. Slowly stir in the chicken broth and milk.

5. 5

   Cook over low heat until slightly thickened. Stir in the peas. Transfer the stew to the prepared casserole dish.

6. 6

   Whisk the flour, baking powder, salt, and Cajun seasoning. Using a pastry knife, cut the butter into the flour until it resembles small crumbles.

7. 7

   Stir in the buttermilk. Drop the dough over the hot stew. Bake for 35-40 minutes or until golden brown and bubbly.