Deep Dish Chicken Cobbler

 

Filling:

1 lb. chicken meat

1 1/2 tsp minced garlic

1 cup minced celery

3/4 cup chopped onion

2 cups potato, cut into 1/2" cubes

1/2 cup grated parmesan (or other cheese)

1/2 tsp salt

1 tsp ground black pepper

2 tsp tomato powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp fennel seed

1/4 cup cornstarch

1/2 cup water, soup stock, or cream

Crust:

2 3/4 cup flour

2 tsp baking powder

1 tsp salt

6 Tbls oil

1 1/2 cup milk or water

Preheat oven to 350 F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling. 

Bake for 1 hour, or until the internal temperature reaches at least 165 F, checking in several spots.