Chicken Casserole Cobbler
* 2 tbsp canola oil
* 6 boneless, skinless chicken breasts cut into pieces
* 1/2 tsp salt
* 1/4 tsp pepper
* 2 red onions, sliced thin
* 2 celery ribs, chopped
* 1 C of red wine
* 4 carrots, chopped
* 3 C of vegetable broth
* 8 tbsp flour
* 8 tbsp cornmeal
* 2 tbsp butter
* 1 tsp milk
* 1 egg yolk, beaten
1. Place 1 tbsp of oil in a cast iron pan.
2. Coat the chicken breasts evenly with the salt and pepper. Place the chicken into the pan and place the pan over medium heat.
3. Cook the chicken, turning frequently, for 10 minutes or until lightly browned. Remove the chicken and set aside.
4. Preheat the oven to 350 degrees.
5. Place the remaining oil into the pan and stir in the celery, cooking on low for a few minutes. Add the onion and cook an additional 5 minutes.
6. Pour in the wine, adjust the heat to medium and let the wine bubble for 3 minutes. Stir in the carrots.
7. Return the chicken to the cast iron pan and pour the broth over the top. Cook over low heat for 45 to 50 minutes or until the chicken is fork tender, then place in a 9x13 baking dish.
8. Place the flour and cornmeal into a mixing bowl. Rub the butter into the mixture with your hands until the mixture resembles bread crumbs.
Stir in the milk a little at a time until the mixture forms into a soft dough.
9. Roll the dough into a ball and chill for 20 minutes.
10. Flatten the chilled dough out on a floured surface. Cut out 18 little rounds of dough with a cookie cutter. Brush each round of dough with a little of the beaten egg yolk and arrange evenly on top of the casserole.
11. Bake the casserole in the preheated oven for 30 minutes or until topping is cooked and browned.
Makes 8 to 10 servings
This dish is very similar to chicken pot pie, but the wine kicks it up a notch. I also like baking it in a 9x13 pan because it makes the finished dish very family-friendly and easy to serve. The "biscuit" topping gives it the cobbler look that is so homey. Very delicious!