Chicken and cheddar cobbler recipe
 Donal Skehan delivers comfort food perfection with this creamy chicken and broccoli pie, topped with golden, cheesy dumplings. 75g/2⅔oz unsalted butter125g/4½oz pickled pearl onions, drained1 large carrot, peeled and finely chopped2 sprigs thyme, leaves picked2 tbsp plain flour500ml/18fl oz chicken stock2 tsp Dijon mustard150ml/5fl oz single cream1 rotisserie chicken, removed from the carcass and torn into bite-sized pieces150g/5½oz purple sprouting broccoli, stalks chopped, florets left whole or halved if large100g/3½oz baby spinachsalt and freshly ground black pepper 75g/2⅔oz unsalted butter 125g/4½oz pickled pearl onions, drained 1 large carrot, peeled and finely chopped 2 sprigs thyme, leaves picked 2 tbsp plain flour 500ml/18fl oz chicken stock 2 tsp Dijon mustard 150ml/5fl oz single cream 1 rotisserie chicken, removed from the carcass and torn into bite-sized pieces 150g/5½oz purple sprouting broccoli, stalks chopped, florets left whole or halved if large 100g/3½oz baby spinach salt and freshly ground black pepper 225g/8oz cold butter, cubed475g self-raising flour100g/3½oz Irish cheddar, grated 225g/8oz cold butter, cubed 475g self-raising flour 100g/3½oz Irish cheddar, grated Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a medium, ovenproof casserole dish. Add the pickled onions and carrot and fry gently for 5 minutes, or until softened with a little colour. Add the thyme leaves and flour and cook for a couple of minutes, stirring all the time.Gradually add the stock, whisking briskly until it thickens. If it goes a little lumpy, don’t worry, just whisk vigorously until it becomes smooth. Season well and add the mustard. Pour in the cream and stir through, along with the chicken, broccoli and spinach. Let the spinach wilt as you simmer for a minute, then set aside.Make the dumplings by rubbing the butter and flour together in a bowl until it resembles breadcrumbs. Add most of the cheese and season. Briskly mix in enough cold water with a knife to make a dough (about 175-200ml/6-7fl oz), then bring together into a ball using your hands. Knead slightly, before rolling into 20 dumplings, each about the size of a golf ball.Arrange the dumplings on top of the chicken mix in the casserole, starting from the outside and leaving a little space between each to allow for rising. Work your way to the inside to cover the mixture. Sprinkle over the remaining cheese and bake for 25 minutes until the dumplings are risen and golden. Serve straight away. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a medium, ovenproof casserole dish. Add the pickled onions and carrot and fry gently for 5 minutes, or until softened with a little colour. Add the thyme leaves and flour and cook for a couple of minutes, stirring all the time. Melt the butter in a medium, ovenproof casserole dish. Add the pickled onions and carrot and fry gently for 5 minutes, or until softened with a little colour. Add the thyme leaves and flour and cook for a couple of minutes, stirring all the time. Gradually add the stock, whisking briskly until it thickens. If it goes a little lumpy, don’t worry, just whisk vigorously until it becomes smooth. Gradually add the stock, whisking briskly until it thickens. If it goes a little lumpy, don’t worry, just whisk vigorously until it becomes smooth. Season well and add the mustard. Pour in the cream and stir through, along with the chicken, broccoli and spinach. Let the spinach wilt as you simmer for a minute, then set aside. Season well and add the mustard. Pour in the cream and stir through, along with the chicken, broccoli and spinach. Let the spinach wilt as you simmer for a minute, then set aside. Make the dumplings by rubbing the butter and flour together in a bowl until it resembles breadcrumbs. Add most of the cheese and season. Briskly mix in enough cold water with a knife to make a dough (about 175-200ml/6-7fl oz), then bring together into a ball using your hands. Knead slightly, before rolling into 20 dumplings, each about the size of a golf ball. Make the dumplings by rubbing the butter and flour together in a bowl until it resembles breadcrumbs. Add most of the cheese and season. Briskly mix in enough cold water with a knife to make a dough (about 175-200ml/6-7fl oz), then bring together into a ball using your hands. Knead slightly, before rolling into 20 dumplings, each about the size of a golf ball. Arrange the dumplings on top of the chicken mix in the casserole, starting from the outside and leaving a little space between each to allow for rising. Work your way to the inside to cover the mixture. Sprinkle over the remaining cheese and bake for 25 minutes until the dumplings are risen and golden. Serve straight away. Arrange the dumplings on top of the chicken mix in the casserole, starting from the outside and leaving a little space between each to allow for rising. Work your way to the inside to cover the mixture. Sprinkle over the remaining cheese and bake for 25 minutes until the dumplings are risen and golden. Serve straight away.