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.