Chicken & Mushroom Cobbler

Chicken & Mushroom Cobbler

2 tablespoons butter or margarine
1 small onion, finely chopped
2 1/2 cups sliced mushrooms
1/4 cup all-purpose flour
3/4 cup chicken stock
3/4 cup half-and-half
4 cups diced cooked chicken
2 tablespoons chopped fresh parsley

1 cup all-purpose flour
1/4 cup butter or margarine
1/4 cup shredded cheddar cheese
3 tablespoons milk

Preheat oven to 375F (190C). In a large pan, melt butter. Add onion and mushrooms and cook 2 to 3 minutes until the vegetables start to soften. Sprinkle with flour; cook, stirring, 1 minute. Gradually blend in stock and half- and-half. Return pan to heat and cook 2 minutes, stirring, or until sauce thickens.

Add chicken. Season with salt and pepper; mix in parsley. Transfer to an ovenproof serving dish. Prepare Cookie Dough: Into a bowl, sift flour. Cut in butter until mixture resembles crumbs, then stir in cheese. Stir in enough milk to form a soft but not sticky dough. On a floured surface, roll out dough 1 inch thick. With a fluted cutter, cut out 12 circles. Arrange circles, overlapping, around edge of dish; brush with milk. Bake 35 to 40 minutes or until golden. Serve hot.

Makes 4 servings.