Chicken Cobbler

Preparation

FOR FILLING:
Combine 7 cups broth, chicken and saffron in heavy large pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to large bowl and cool briefly; reserve broth. Remove skin and bones from chicken. Cut chicken into 3/4-inch cubes; place in 15x10x2-inch (4 quart) glass baking dish.

Bring broth to boil. Add carrots and celery; cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer to dish with chicken and add green onions, peas, ham, onion and parsley.

Degrease top of broth and measure out 6 1/2 cups. Melt butter in heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in broth. Boil until thick and smooth, whisking constantly, about 8 minutes. Season with salt, pepper and add to chicken.

FOR TOPPING:
Position rack in center of oven and preheat to 400°F. Whisk milk, egg and butter till blended in large bowl. Add remaining ingredients. Drop batter by tablespoonfuls over filling.

Bake cobbler until topping is firm and golden brown, about 35 minutes.

Ingredients

FILLING

7 cups (or more) canned low-salt chicken broth
3 to 3 1/2 pounds chicken breast halves with skin and bones
1/8 teaspoon crushed saffron threads
2/3 cup diced carrots
2/3 cup diced celery
1 cup chopped green onions
1 cup frozen petit peas, thawed
2/3 cup chopped onion
3 tablespoons chopped parsley
1/2 cup (1 stick) unsalted butter
3/4 cup all purpose flour

TOPPING

1 1/4 cups milk
1 egg
2 tablespoons (1/4 stick) butter, melted
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup grated sharp cheddar cheese
2 tablespoons chopped parsley
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground pepper