Roasted Chicken and Vegetable Cobbler
Back in the Day Cookbook
Adapted from Back in the Day Bakery Cookbook
6 tbsp. + 2 tbsp. unsalted butter, room temperature (divided)
½ c. all-purpose flour
1 c. heavy cream
½ c. 2% milk
4 c. chicken stock
4 c. chicken, grilled or roasted roughly shredded
1 c. yellow onion, diced
1 shallot, minced
2 cloves garlic, minced
1½ c. carrots, 1-inch pieces
3 ribs celery, chopped
1½ c. frozen peas
1 c. frozen corn
1 tsp. finely ground fennel seeds
2 tender sprigs of time chopped, if stems are tough remove leaves and chop
4 fresh sage leaves, minced
¼ tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground pepper mélange
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
2 tbsp. baking powder
1 tbsp. granulated sugar
1/4 tsp. ground cardamom
¾ tsp. sea salt
½ lb. (2 sticks) cold unsalted butter, cubed
1½ c. buttermilk
3 tbsp. buttermilk, for brushing
1. In a large mixing bowl, combine flours and the rest of the dry ingredients. Whisk gently to combine. Add the cold cubed butter. With a pastry blender, work in butter and you will have various sized pieces of butter from sandy patches to pea sized chunks and some larger bits as well. Gradually add 1½ c. buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. Dough should be moist and sticky. Set dough aside until you are ready to top the casserole. Use an ice cream scoop to add biscone topping to casserole.
2. Preheat the oven to 425 degrees. Lightly grease a 9×13 inch baking dish. Set aside.
3. In a large pot over medium heat, melt 6 tbsp. of butter. Add diced onion, shallot if using and garlic, sauté until tender and transparent. Add the carrots and celery. Cook for 3-4 minutes. Slowly pour in the chicken stock, cream and whole milk. Raise the heat and simmer for 20 minutes.
4. Add flour and remaining butter. Whisk constantly until all clumps are gone. Toss in chicken, peas, carrots and seasonings. Cook for an additional 20 minutes or until mixture thickens.
5. Transfer filling to a prepared baking dish. Arrange the biscone dough over top by forming palm size balls and placing them ¼ inch apart. Brush each biscone with buttermilk.
6. Place in oven bake for 20-25 minutes or until the tops of the biscones turn golden brown. Remove from oven and let stand for 5-10 minutes before serving.