Chicken and Vegetable Cobbler

I watched Mark Bittman do this and thought it would be the perfect dinner, using up some left-over chicken and most of my remaining CSA vegetables.  It was a bit more colorful than this photo shows.  The carrot seems to be hiding.  Anyway, my variation was to put the cobbler topping on the vegetables, right in the oven-proof pan they were cooked in, then pop it into the oven.  I love one pot cooking.

 First simmer your chopped vegetables in chicken broth and perhaps some white wine, a few herbs. Season to taste.  Bittman used rosemary.  I used squash, green beans, a small leek, a few mushrooms and carrots.  If your chicken is uncooked, of course cook it along with the vegetables, otherwise add at the end.  When everything is nearly tender, add some of the reserved broth or wine, with 2 tablespoons cornstarch blended in, to thicken.  I added chopped basil just before topping with the cobbler dough.  Which you can prepare while the filling is simmering.  Preheat oven to 400 F.

Cobbler Crust

1 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
3/4 teaspoon baking powder
1 egg
3 tablespoons cold butter
1/2 cup buttermilk

Whir together in a food processor or mix in a bowl, cutting in the butter. Plop clumps of dough onto the top of your chicken and vegetables, and pop the pan into a preheated oven for about 40 minutes.

Serve with a good white wine.  Much easier than Chicken Pot Pie.  No rolling out of pie crusts is involved here.  Thanks Mark Bittman, good idea.