Chicken-Vegetable Cobbler

Serves 6 • 12-cup deep casserole dish

• 2 lbs chicken legs, with skin and excess fat removed
• 3 1⁄2    cups water
• 1 tsp salt
• Freshly ground black pepper
• 1 bay leaf
• 2 tsp butter         
• 2 cups quartered mushrooms
• 1 medium onion, chopped           
• 1 large clove garlic, minced
• 2 tsp dried basil or dried fines herbes*
• 1⁄3 cup all-purpose flour    
• 3 carrots, peeled and sliced
• 2 stalks celery, chopped
• 1⁄2 cup half-and-half (10%) cream
• 1 cup frozen peas
• 1⁄4 cup chopped fresh parsley

1. In a large saucepan, combine chicken, water, salt, pepper and bay leaf. Bring to a boil; reduce heat to medium-low, cover and simmer for 1 hour. Let stand until chicken is cool enough to handle. Pull chicken meat from bones; cut into bite-size pieces. Strain stock and skim off any fat; there should be 2 1⁄2 cups of stock. Add water, if necessary. Discard bay leaf. Set aside.
2. In a large saucepan, melt butter over medium heat; cook mushrooms, onion, garlic and fines herbes,* stirring often, for 5 minutes or until softened.
3. Blend flour with a small amount of stock until smooth; add remaining stock. Stir into mushroom mixture; bring to a boil, stirring, until thickened and smooth. Preheat oven to 400°F.
4. Add carrots and celery to saucepan; cover and simmer over low heat, stirring occasionally, for 15 minutes or until vegetables are just tender.
5. Add chicken, cream, peas and parsley; season with additional pepper to taste. Heat through. Spoon hot chicken mixture into casserole dish.
6. Meanwhile, prepare Cheddar Biscuit Crust. Spoon dough over top of hot chicken mixture. (If making chicken mixture ahead, cover and refrigerate; microwave at Medium-High (70%), or reheat in saucepan on stovetop until piping hot before topping with crust.)
7. Bake in preheated oven for 25 to 30 minutes or until crust is golden and filling is bubbly.

* Tip: Fines herbes contains dried parsley, chives, tarragon and chervil. You can also use an Italian herb mix of basil, oregano and marjoram.

Cheddar Biscuit Crust

• 3⁄4 cup all-purpose flour    
• 1⁄3 cup shredded Cheddar Cheese
• 1 tsp baking powder       
• 1⁄4 tsp baking soda
• 2 tbsp butter, melted       
• 1⁄2 cup plain low-fat yogurt

1. In a bowl, combine flour, cheese, baking powder and baking soda.
2. Stir butter into yogurt; stir into flour mixture just until combined.