Chicken Cobbler

Method

(makes 2 trays – Scale up accordingly)

Chicken Diced – 500g (leg or thigh meat)
Mushrooms chopped – 50g
Leeks sliced – 50g
Cold Water – 350g
(use 80% (280g) to cook with the chicken and 20% (70g) to make the chicken sauce slurry) Chicken sauce Mix – 50g
Mini savoury scones to go around the edges of the dish.

1. Add the diced chicken to a pan with 80% of the cold water. Bring to the boil and simmer for approx. 30 minutes.
2. 5 minutes before the end of cooking add the mushrooms and leeks to the pan. Then allow to cool slightly.
3. To make the chicken sauce mix. Add the chicken sauce mix to a bowl, along with the remaining 20% of the water in the recipe. Mix thoroughly. Add this to the pan and bring back to the boil and then simmer for 5 minutes. Stirring continuously.
4. Allow the mixture to cool. Then assemble your dish.
5. Place the mixture into ovenable trays and place the mini savoury scones around the edge of the tray.

The Chicken Cobbler can be sold as a kitchen ready product, either in foil, cpet or similar ovenable trays.

Note:
The sauce is freeze stable, so is suitable for making in large batch sizes.

Cooking Instructions:

• Oven cook. Cooking temperature 190ºC
• Cook until piping hot, or an even temperature of 72°C is reached.