It took me quite sometime to resume blogging. January started out a bit rough on us. Me and by husband was bed ridden for almost a week because of a bad flu. Worse, when I was just barely recovering, my eldest son needed to be hospitalised and in turn had to undergo surgery. I should say it's been a difficult month for us. Thankfully my son is recovering well and I'm starting to slowly get back on track.
Roasted Chicken and Vegetable Cobbler
recipe adapted from : The Back In The Day Bakery Cookbook
1/2 cup unsalted butter at room temperature
1 large onion, finely diced
1/2 tbsp finely chopped garlic
2 cups canned chicken broth
1 and 1/2 cups frozen mixed vegetables ( corn, carrots, peas), thawed
1 celery ribs, chopped into small cubes
Lawry's seasoned salt, to taste
1/2 tsp freshly ground black pepper
200 ml heavy cream
1/4 cup all purpose flour
2 cups store-bought roasted chicken, shredded to bite size pieces
1/4 tsp dried thyme
1/4 tsp dried parsley
1/4 tsp dried basil
1/4 tsp sage
1/8 tsp cayenne pepper
1 recipe for blueberry scones, made without the blueberries, egg wash and sanding sugar, unbaked
Buttermilk for brushing the tops
Pre-heat oven to 200 F
Melt 1 tbsp butter in a pot over medium heat.
Add onion, garlic and saute until tender. Add in parsley, thyme, basil and sage.
Add the chicken broth and celery. Simmer for about 5-10 minutes.
Stir in the cream and cook until all the celery is tender.
Meanwhile, blend the remaining butter and the flour in a small bowl to make a smooth paste.
Whisk the flour paste on the broth until combined.
Add the roasted chicken, mixed vegetables, cayenne, salt. Let simmer, stirring occasionally until thickened.
Transfer filling into a glass baking dish. Arrange the unbaked scones over the filling. Brush the scones with buttermilk and bake for 20 minutes or until golden brown.