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Pesto chicken cobbler

Pesto chicken cobbler

Total Time
1 hr 5 min
20 min
45 min



1 whole, thinly sliced

Green shallot(s)

2 individual, thinly sliced

Chicken stock cube

½ individual, (to make 1 cup (250ml) hot stock)

Skinless chicken breast

250 g

Plain flour

cup(s), (50g)

Baking powder

½ tsp


1 medium, beaten

Skim milk

2 tsp

Fresh chives

2 tsp, finely chopped


1 tbs

Light sour cream

1 tbs

Kale pesto (WW recipe)

½ cup(s), (130g)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a small saucepan with oil and heat over medium heat. Cook leek and shallots, covered, stirring occasionally, for 3-4 minutes, until softened. Transfer mixture to a bowl and set aside.
  2. Add stock and chicken to same pan and bring to a simmer. Season with pepper. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat. Stand, covered for 10 minutes, then lift out chicken with a slotted spoon and transfer to a plate. Reserve stock in saucepan.
  3. Preheat oven to 180°C. Meanwhile, to make the cobbler topping, combine plain flour, baking powder and a pinch of salt in a medium bowl. Stir in egg, milk and chives with a flat-blade knife to form a sticky dough.
  4. Mix cornflour with 2 tablespoons water in a small bowl until smooth, then add to the stock. Cook, whisking, over medium-high heat until stock boils and thickens. Remove from heat. Stir in sour cream, pesto and leek mixture. Coarsely shred chicken and stir through the sauce. Transfer mixture to a medium 1L (4-cup) capacity ovenproof dish.
  5. Spoon 4 even spoonfuls of the cobbler topping over the chicken mixture. Bake for 15 minutes, until the topping is risen and golden. Serve.