Photo of Pesto chicken cobbler by WW

Pesto chicken cobbler

8 - 11
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Easy
A hearty, filling dish that has year-round appeal – serve it simply with a salad on the side.

Ingredients

Kale, raw

130 g

Basil, fresh

10 g

Vegetarian Parmesan Style Hard Cheese

50 g

Garlic

1 clove(s)

Olive Oil

1 tablespoons

Lemon Juice, Fresh

1½ tablespoons

Calorie controlled cooking spray

4 spray(s)

Shallots

2 medium

Leek

3 medium

Chicken stock cube(s)

1 cube(s), 600ml

Chicken breast, skinless, raw

4 medium

Cornflour

25 g

Half Fat Crème Frâiche

30 g

Plain White Flour

125 g

Baking powder

1 teaspoons, level

Salt

½ teaspoons

Egg, whole, raw

1 medium, raw

Buttermilk

75 ml

Chives, Fresh

1 tablespoons

Salad leaves

60 g

Instructions

  1. Make the pesto by blanching the kale for 1 minute in a large pan of salted, boiling water. Drain in a colander and refresh under cold running water. Squeeze out the excess water with your hands. Put the blanched kale, basil, garlic, olive oil, lemon juice and cheese into a food processor and whizz to a chunky pesto. Season to taste, then set aside.
  2. Mist a large nonstick pan with cooking spray and fry the shallots and leeks over a medium heat, covered, for 6-8 minutes, stirring occasionally, until softened. Set aside on a plate.
  3. Put the stock and chicken into the same pan, and bring to a simmer. Season and simmer gently for 15 minutes. Remove from the heat and leave the chicken to cool in the stock for 10 minutes, before lifting out onto a plate with a slotted spoon.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring the stock up to the boil. Combine the cornflour with 3 tablespoons water then whisk it into the stock, until thickened. Simmer for 5 minutes then remove from the heat and stir in the cooked veg, crème fraîche and kale pesto. Shred the chicken and stir through the sauce, then tip into a medium baking dish.
  5. For the cobbler topping, combine the flour, baking powder, salt, egg, buttermilk and chives in a bowl and bring together to a sticky dough. Spoon 4 large spoonfuls of the dough over the chicken mixture. Bake for 18-20 minutes until the topping is risen and golden. Serve with the salad.