Using Your Food Storage: Chicken Cobbler with Caramelized Onions

Hubby Dear was on-call from 5 pm Friday until 7 am Monday. That meant that every person that showed up at our hospital with ailments large or small was seen by him. Needless to say, we didn't see very much of him over the weekend and he was very worn out by this morning.

To thank him for his hard work providing for his family, I made one of Hubby Dear's favorite meals today. Chicken Cobbler with Caramelized Onions is rich, comforting, and, of course, can be made entirely from your food storage. I use refrigerated piecrusts as a time-saver, though of course you can make your crusts from scratch if you are so inclined.

My photography does not do this dish justice. Try it - you (or your significant other) won't be sorry!

Digging in

Chicken Cobbler with Caramelized Onions

1/3 c. butter (or canned butter or canned clarified butter/ghee)
2 large onions, diced (or 1 c. dry onions, rehydrated)
1/4 c. flour
1-12 oz. can evaporated milk
1 1/2 c. chicken broth
1 T. chicken bouillon granules (or 3 bouillon cubes)
1/4 t. pepper
3 c. coarsely chopped cooked chicken (or 1-2 jars/cans of chicken)
3 T. chopped fresh parsley (or 3 t. dry parsley)
1-15 oz. package refrigerated piecrusts (See recipe below to make from scratch)
1/2 c. finely chopped pecans, toasted
1/2 c. grated Parmesan cheese (freshly grated or the stuff from the green can)

Melt butter in a large skillet over medium heat; add onion, and saute 20 minutes or  until caramel colored. Add flour; cook, stirring constantly, 1 minute. Gradually stir in evaporated milk and chicken broth. Add bouillon and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; stir in pepper, chicken and parsley. Pour chicken mixture into a lightly greased 10 inch deep dish pieplate or a round casserole dish.

If you are using pre-made piecrusts, unfold them and press out fold lines. Sprinkle 1 piecrust with pecans and Parmesan cheese. Top with remaining piecrust. Roll into a 14 inch circle; press edges to seal. Cut into 1/2 inch wide strips. Arrange strips in a lattice design over filling, reserving any extra strips.

Bake at 425 for 35 to 40 minutes or until golden brown.

Place remaining strips on a lightly greased baking sheet. Bake at 425 for 10 to 12 minutes or until golden brown. Serve with cobbler.


Pie crust - makes two crusts
Adapted from a recipe from Crisco

2 cups All Purpose Flour
1 tsp salt
3/4 cup shortening, chilled
4-8 tbsp ice cold water

Blend flour and salt in medium mixing bowl.

Cut chilled shortening into 1/2-inch cubes. Cut chilled shortening cubes into flour mixture until mixture resembles coarse crumbs.

Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir moisture evenly into flour.  Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. Divide dough in two. Shape into disks, cover with plastic wrap, and chill for thirty minutes. Roll each disk out into  a 12" circle and proceed with recipe.