Mary Berry Chicken Cobbler Recipe

This comforting Mary Berry Chicken Cobbler is a hearty, savoury dish made with tender chicken in a rich, creamy sauce topped with soft, golden cobbler scones. It has a beautifully balanced texture, with a bubbling filling beneath a light, fluffy topping. Ideal for a cosy family dinner, this recipe is simple to prepare and full of classic flavours. From start to finish, it takes around 1 hour and 10 minutes, making it perfect for a satisfying midweek meal.

Ingredients

For the Chicken Filling

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 500g cooked chicken, shredded
• 2 tbsp plain flour
• 400ml chicken stock
• 100ml double cream
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and black pepper to taste
• 100g frozen peas

For the Cobbler Topping

• 200g self-raising flour
• 1 tsp baking powder
• 50g cold butter, cubed
• 100ml milk
• 50g mature cheddar cheese, grated
• Pinch of salt

How to Make Mary Berry Chicken Cobbler

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cobbler cooks evenly and the topping turns golden.
• Cook the vegetables: Heat olive oil in a large pan over medium heat. Add the onion, carrots, and celery. Cook gently for 5 to 7 minutes until softened.
• Add garlic and flour: Stir in the garlic and cook for 1 minute. Sprinkle over the flour and stir well to coat the vegetables evenly.
• Make the sauce: Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the cream, mustard, thyme, salt, and pepper. Simmer for 5 minutes until slightly thickened.
• Add chicken and peas: Stir in the shredded chicken and frozen peas. Transfer the mixture to an ovenproof dish and level the surface.
• Prepare the topping: In a bowl, rub the butter into the flour and baking powder until it resembles breadcrumbs. Stir in the cheese and salt, then add the milk to form a soft dough.
• Assemble the cobbler: Spoon or shape the dough into small rounds and place them on top of the filling, leaving slight gaps between each piece.
• Bake: Place in the oven and bake for 25 to 30 minutes until the topping is golden and cooked through.
• Cool and serve: Allow to cool for 5 minutes before serving so the filling thickens slightly.

Tips

How do I keep the cobbler topping light and fluffy?

Handle the dough gently and avoid overmixing. This helps keep the topping soft and airy rather than dense.

Can I make the filling thicker?

If you prefer a thicker sauce, simmer it a little longer before adding the topping so excess liquid reduces.

What chicken works best?

Leftover roast chicken works beautifully, but poached or rotisserie chicken is equally suitable.

How do I prevent a soggy topping?

Ensure the filling is hot before adding the topping and bake uncovered so the cobbler crisps nicely.

Serving Suggestions

• Serve with steamed green beans or broccoli
• Add a simple side salad for freshness
• Pair with buttery mashed potatoes for extra comfort
• Enjoy with crusty bread to soak up the sauce

Storage

Room Temperature

Leave to cool and keep covered for up to 2 hours before refrigerating.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat in the oven until piping hot.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 26g
• Fat: 22g
• Saturated Fat: 11g
• Sodium: 520mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Cobbler Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting chicken cobbler with a creamy vegetable filling and soft, cheesy cobbler topping baked until golden.

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 2 carrots, diced

• 2 celery sticks, chopped

• 2 garlic cloves, crushed

• 500g cooked chicken, shredded

• 2 tbsp plain flour

• 400ml chicken stock

• 100ml double cream

• 1 tsp Dijon mustard

• 1 tsp thyme

• 100g frozen peas

• 200g self-raising flour

• 1 tsp baking powder

• 50g butter

• 100ml milk

• 50g cheddar cheese

Directions

• Preheat oven to 200°C (180°C fan).
• Cook vegetables in oil until soft.
• Add garlic and flour, then stir well.
• Pour in stock and cream, simmer until thickened.
• Add chicken and peas, transfer to dish.
• Make dough topping and shape into pieces.
• Place topping over filling.
• Bake for 25–30 minutes until golden.

Notes

• Use leftover roast chicken for extra flavour.
• Do not overmix the topping.
• Best served fresh and hot.