Chicken and Tomato Cobbler
A hearty chicken and vegetable casserole in tomato sauce, topped with golden cheddar scones.
Made with Basic tomato sauce and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £2.08 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Heat the oil in an ovenproof casserole and brown the chicken for 6 minutes.
6 min - 2
Add the leek, carrots, mushrooms and thyme and cook for 6 minutes.
6 min - 3
Pour in your ready made basic tomato sauce (see the base recipe) and homemade chicken stock (see the base recipe). Simmer for 15 minutes.
15 min - 4
Meanwhile, rub the butter into the flour with a pinch of salt until it looks like breadcrumbs. Stir in two thirds of the cheese. Add the milk and mix to a soft dough.
- 5
Pat the dough out to 2 cm thick and cut 8 rounds with a 6 cm cutter. Arrange them round the top of the stew, overlapping slightly.
- 6
Sprinkle with the remaining cheese. Bake for 25 minutes until the scones are risen and golden and the stew is bubbling.
25 min
Tips
- Leave a gap in the middle so the scones cook through and the stew can bubble up.
- Keep the butter cold for a light, crumbly topping.
- Check the middle of a scone is cooked, not doughy.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 2 days. Reheat in the oven until steaming hot all the way through. The stew alone freezes for 3 months.
Questions
Can I use chicken breast?
Yes, but thigh stays juicier in the long stewing. If you use breast, cut it in larger pieces and cook for slightly less time.
Can I make it ahead?
Yes. Make the stew a day ahead and chill. Reheat until bubbling, then add fresh scones and bake as above.
Can I make it dairy free?
Yes. Swap the butter for dairy free block spread, the milk for oat milk and the cheddar for a dairy free cheese.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.