I cheated on this recipe by using pre-cooked chicken, adding a extra vegetables found in my fridge, and I made my own non-dairy cobbler from this recipe (soy yogurt is a great substitute for buttermilk). Some recipes have a good backbone, and you can build a lot around them. It made for a great after-work recipe and yummy dinner.
Chicken and vegetable cobbler
3 tablespoons olive oil
1 leek, well washed and chopped
salt and black pepper
2 cups chopped broccoli
1 1/2 cups broth
1 sprig rosemary
2 medium carrots, cut into coins
1 cup frozen peas
1 cup cooked chicken, cut into bite-sized pieces
2 tablespoons cornstarch
1 1/2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons canola oil
3/4 cup plain soy yogurt
Heat oven to 400 degrees F. Put oil in large skillet over medium heat, then add leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook until bright green and slightly softened, about 8 minutes.
Add stock and rosemary; bring to a boil and let bubble for a minute, then add carrots, reduce heat, and simmer. When carrots are almost tender, add peas and cook, stirring occasionally, until the veggies are bright green and just tender. Remove the rosemary sprig. Add the chicken.
Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.
In a large bowl, mix together the flour, sugar, baking powder, and salt. In a separate, small bowl, mix together the oil and yogurt. Fold the wet ingredients into the dry ingredients with a fork. Using your hands, handling the dough as little as possible, form the dough into a ball. Turn the dough onto a clean surface. Cut the dough in half; place one half on top of the other, and press down. Repeat two to three times.
Flatten the dough out into a shape that will fit your casserole dish. Cover as much surface area as possible, but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop onto serving plates and eat immediately. Makes 4-6 servings.