Still Here

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

Filling :

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

Topping;

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

Filling:

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.