Name: Creamy Chicken Cobbler
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

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

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.
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.