know any good cordwainers?

Chicken cobbler. Does anyone have the title of "cobbler" anymore? Or are they simply called shoemakers now?

I didn't know much about men's shoes until I met my husband. He's what you might call a shoe aficionado, and one thing he's told me he wouldn't mind having one day is a pair of shoes professionally tailored to the shape of his foot. I didn't even know that was an option, and I'm pretty sure that's not cheap, so we'll keep that dream on the back burner for now.

Why am I talking about shoes on a food blog? I should just get to the real cobbler portion of this post, and it's not a dessert cobbler. Nope, it's what some might argue is even better--savory cobbler, with a filling similar to what you might find in a chicken pot pie but topped with tender, fluffy biscuits instead.

This is REALLY good. Like, I-went-back-for-thirds good. It delivers all the comfort of chicken pot pie or chicken noodle casserole, but the biscuits take it to another level. They're soft on the inside but properly browned and hold up well against the filling. I was filled with dread when I put this into the oven because it looked like soup with some raw dough on top, but it baked up beautifully. The biscuits stayed on top and cooked exactly as they were supposed to cook.

This one takes some effort, but my goodness, did it make me and my hubby happy! Isn't that the most important thing?

Chicken Pot Cobbler
(printable recipe)
Serves 4-6

Ingredients:
Filling:

• 3 tablespoons butter, divided use
• 1/2 onion, chopped
• 1 celery rib, thinly sliced
• 2 carrots, peeled and diced
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/4 cup milk
• 1 teaspoon Dijon mustard
• 1-1/2 cups cubed cooked boneless, skinless chicken breast
• Salt and black pepper, to taste

Topping:

• 1 cup biscuit mix
• 1 teaspoon granulated sugar
• 1/4 cup grated cheese
• 1/4 cup julienned basil
• Paprika, salt, and black pepper, to taste
• 1/3 cup milk

Directions:
Preheat oven to 375 degrees F.
Melt 1 tablespoon butter in a skillet over medium heat.
Sauté onion, celery, and carrots until softened, about 10 minutes.
Add peas and corn; sauté 3 minutes.
Add thyme and chicken and remove the mixture from the skillet.
Melt the remaining 2 tablespoons butter and add the flour, stirring continuously for 2-3 minutes.
Slowly whisk in the broth until smooth and lump-free, then add the milk and mustard into pan.
Cook until sauce is slightly thickened, 6 to 8 minutes.
Add seasonings to taste, then transfer to a greased baking dish and let cool slightly.
In a mixing bowl, whisk together the biscuit mix, sugar, cheese, basil, and seasonings.
Stir in the milk with a wooden spoon just until the mixture comes together.
Drop the biscuit topping gently on to the top of the chicken and veggies.
Bake for 20-25 minutes, or until the biscuit topping is lightly browned.
Let sit for a few minutes before serving.

Curse the early darkness!  This gal is ready for the time change.