Chicken, leek and mushroom cobbler

Method

Filling

1. Heat oil and sauté leeks and mushrooms gently until soft
2. Add garlic and chicken and continue to cook until chicken is cooked through
3. Add mustard and Worcester sauce and set aside
4. Heat milk until just simmering
5. Wet cornflour with water
6. Slowly add cornflour mixture to heated milk and stir constantly until thickened
7. Add thickened milk to leek, mushroom and chicken mixture

Cobbler batter

1. Mix the flours and baking powder together
2. Rub in the oil and grated cheese
3. Mix together the egg and milk
4. Mix in the milk and egg mixture to the flour mixture

Baking

1. Heat oven to 180°C
2. Place filling into pie dishes
3. Top with cobbler batter
4. Brush with a little milk
5. Bake for approximately 20 minutes or until golden brown and hot through