Chicken Cobbler

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 preheat oven to 425°â€™ 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.