Ingredients:

4 chicken thighs, diced (filling)

300 ml chicken stock (filling)

2 carrots, sliced (filling)

2 leeks, sliced (filling)

150 g peas (filling)

200 ml whole milk (filling)

100 ml double cream (filling)

1 tsp whole grain mustard (filling)

2 tbsp corn flour mixed with 2 tbsp water (filling)

180 g plain flour

85 g unsalted chilled butter, cubed

2 large eggs

200 g cheddar cheese

70 ml whole milk

1 tsp salt

Directions:

1. Place chicken, leeks, carrots & chicken stock into Crock Pot . Cover and cook on low for 5 hrs. After this time drain the stock from the Crock Pot & pour in the peas, milk, cream & corn flour mix.

2. For the cobbler. In a separate bowl rub the flour & butter together then add the rest of the ingredients, it should be quite wet. Dollop on top of chicken mixture, place tea towel under lid and cook on High for a further 1 to 1 half hours. This would also work great topped with cheesy mashed potato instead of the cobbler or great as a filling for a pie.

Bon Appetit!