As I’m sure you’ve realized, I love finding new ways to use up leftovers. But when I find one that works, I use it over and over again. So I was really excited to see a reimagined recipe for leftovers that I would generally have added to a chicken pot pie—Mark Bittman’s chicken and vegetable cobbler. I was so intrigued by the buttermilk biscuit topping and the simplicity of the “slurry” (rather than the usual roux) that I had to try it immediately. Remember that roast chicken I told you about last weekend? It provided the perfect amount of leftover meat for this savory cobbler, and best of all, I now have a killer buttermilk biscuit recipe to use again and again. You can bet I’ll be revisiting it this summer when I’ve run out of ideas for all that fresh fruit.
Chicken and Vegetable Cobbler (adapted from The Minimalist)
3 tablespoons olive oil
3 scallions, green and white parts sliced thinly
½ a small onion, diced
Salt and pepper
2 c. cremini mushrooms, sliced
1 ½ c. chicken stock
1 tsp. herbes de Provence
2 medium carrots, cut into coins
Leftover meat from 2 thighs and 2 drumsticks, shredded
1 c. + 2 tbsp. flour
3/4 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
3 tbsp. cold, unsalted butter, cut into bits
1/2 cup buttermilk
Heat oven to 400 degrees. Put oil in a dutch oven or oven proof pot over medium heat. When oil is hot, add the onions and scallions, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 5 minutes.
Add stock and herbs. Bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender about 8 minutes, stirring occasionally. Whisk 2 tbsp. flour with a few tablespoons of broth in a small bowl to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Turn off the burner and cover.
Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.
Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.