Chicken Cobbler

The Best Casserole Cookbook Ever, Beatrice Ojakangas

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 5  tablespoons butter
• 1  large sweet onion, diced
• 1⁄4 cup all-purpose flour
• 1 (12 ounce) can evaporated milk
• 1  tablespoon chicken broth, base
• 1⁄2 cup dry white wine
• 1⁄4 teaspoon pepper
• 3  tablespoons  coarsely chopped fresh parsley
• 1⁄2 cup  finely chopped pecans, toasted
• 1⁄2 cup  grated parmesan cheese
• 1  double-crust flaky  pie pastry, refrigerated for 30 minutes

Directions

1. Preheat oven to 425°’ grease a shallow 2-quart casserole using about 2 teaspoons butter.
2. In a big skillet, melt the remaining butter over medium heat; add in onion; stir/saute for 20 minutes or until caramel-colored.
3. Add in flour; cook, stirring constantly, for 1 minute.
4. Stir in evaporated milk, chicken broth base, wine, and pepper; cook/stirring, for 5 minutes, or until thickened.
5. Remove from heat and stir in the chicken and parsley; spread out in the casserole and sprinkle with the pecans and Parmesan cheese.
6. Roll out pastry to ¼-inch thickness; cut into 1-inch wide strips and arrange them in a lattice design over the filling; reserve any scraps and roll out into additional strips.
7. Bake casserole for 35-40 minutes, or until golden brown.
8. Put any extra rolled-out strips on a cookie sheet and bake during the last 10-12 minutes; serve with the cobbler.