Savory Chicken Cobbler with Corn & Fennel
With a thick, stew-like base and a biscuity topping, this casserole is chicken pot pie meets chicken and dumplings – plus a whole lot of fresh veggies.
Ingredients
- 6 tbsp cold organic unsalted butter, divided (TRY: Horizon Organic Unsalted Butter)
- 1 cup + 6 tbsp white whole-wheat flour, divided
- 1/2 tsp each curry powder and garlic powder
- 2½ cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1/2-inch dice
- 1 red onion, cut into 1/2-inch dice
- 8 oz green beans, cut into 1/2-inch pieces
- 1 bulb fennel, cored and cut into 1/2-inch dice + 2 tbsp chopped feathery fennel fronds, divided
- 2 cups fresh corn kernels (from 2 to 3 ears)
- 2 cups frozen unsalted baby lima beans, thawed
- 1/4 tsp sea salt + additional to taste
- Ground black pepper, to taste
- 1¼ tsp baking powder
- 1/2 tsp baking soda
- 2/3 cup plain whole-milk yogurt
- 2 tbsp chopped fresh chives
Preparation
- Preheat oven to 450°F. Mist a 9 x 13-inch baking pan with cooking spray and set aside.
- In a medium saucepan on medium-high, melt 3 tbsp butter. Add 6 tbsp flour, curry powder and garlic powder and cook, whisking, for 30 seconds. Slowly add broth, whisking out any lumps, and bring to a boil. Cook until thickened, 1 to 2 minutes. Set aside.
- In a large saucepan or small stockpot on medium, heat oil. Add chicken and cook, stirring occasionally, for 1 minute. Add onion and cook, stirring occasionally, for 1 minute. Add green beans and fennel bulb and cook, stirring occasionally, until almost crisp-tender, about 4 minutes. Stir in corn and lima beans and cook until vegetables are crisp-tender, about 3 minutes. Stir in sauce, fennel fronds and salt and pepper to taste. Transfer to prepared baking pan and set aside.
- In a medium bowl, whisk together remaining 1 cup flour, baking powder, baking soda and remaining 1/4 tsp salt. Cut remaining 3 tbsp butter into 1/2-inch pieces, then use a pastry cutter or your fingertips to work into flour mixture, making a coarse meal. Add yogurt and chives, stirring until just combined. Drop dough over casserole in 1- to 2-tbsp mounds. Bake until biscuits are golden brown, about 15 minutes. Let stand 10 minutes before serving.
Nutrition Information
- Serving Size 1 cup stew mixture and 2 1.5 to 2 inch biscuits
- Calories 381
- Carbohydrate Content 38 g
- Cholesterol Content 67 mg
- Fat Content 16 g
- Fiber Content 7 g
- Protein Content 23 g
- Saturated Fat Content 7 g
- Sodium Content 357 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 1.5 g