A rich and comforting baked cobbler with tender chicken, mushrooms, and a golden biscuit topping.

Filling

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large onion, finely chopped

3 garlic cloves, minced

1½ pounds boneless, skinless chicken thighs, sliced

3 cups mixed mushrooms, sliced

¼ cup all-purpose flour

1 cup chicken stock

⅓ cup crème fraîche or sour cream

1 tablespoon whole-grain mustard

2 tablespoons fresh tarragon, chopped

Salt and black pepper

Cobbler Topping

1¾ cups self-rising flour

1 teaspoon baking powder

¼ teaspoon fine salt

½ cup cold unsalted butter, cubed

¾ cup shredded white or sharp cheddar-style cheese

3 tablespoons milk

1 large egg, beaten

Cook Mode Prevent your screen from going dark

1. Preheat oven to 375°F and grease a baking dish.

2. Heat olive oil and butter in a skillet and cook onion until soft.

3. Add garlic and cook briefly.

4. Brown chicken on all sides.

5. Add mushrooms and cook until softened.

6. Stir in flour and cook 1 minute.

7. Gradually add stock, stirring until thick.

8. Stir in crème fraîche, mustard, tarragon, salt, and pepper.

9. Transfer mixture to baking dish.

10. Combine topping dry ingredients and rub in butter.

11. Stir in cheese, milk, and egg to form dough.

12. Cut dough into rounds and place over filling.

13. Bake 45–50 minutes until golden and bubbling.

14. Rest 10 minutes before serving.

Let rest before serving for best texture.