Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Chicken and vegetable cobbler
A chicken and vegetable filling beneath small savoury scones.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm four scones cook through in 20 to 25 minutes on hot filling
- Photograph the finished cobbler
- Time
- About 55 min
- estimated
- Serves
- 2
- see below
- Energy
- 485 kcal
- per serving
- Protein
- 38 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Heat the oven to 190°C / 375°F (170°C fan).
Warm the oil in a pan over medium heat. Cook the chicken for 3 minutes, turning, then add the carrot, stock and thyme. Simmer for 10 minutes, until the chicken is cooked through and the carrots are tender.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Stir in the peas and tip the filling into a baking dish about 18 by 13 cm.
Rub the butter into the flour with your fingertips until the mixture is grainy and no lumps of butter are left, then stir in just enough milk to make a soft dough. Shape into four rounds.
Sit the rounds on the filling with gaps between them and bake for 20 to 25 minutes, until the scones are risen and cooked through and the filling bubbles.
The useful detail
Leave spaces between the scones for steam to escape. Packed edge to edge they trap it underneath and the undersides stay raw while the tops brown.
Make it work for you
One serving is Half the dish with two scones. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Turkey breast instead of chicken
Leaner, with the same safe endpoint.
Per serving: about 10 kcal less, about 1 g more protein, about 1 g less fat.
Green beans instead of peas
Firmer, and they stay greener under the topping.
Per serving: about 20 kcal less, about 1 g less protein, about the same fat.
Plain flour with a teaspoon of baking powder
Works if you have no self-raising flour. Nutrition is not recalculated, though it lowers the sodium noticeably: self-raising flour is salted.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A whole pie-style dinner with the topping counted in. The scones are where the butter and most of the sodium are.
| Energy | 485 kcal |
|---|---|
| Protein | 38 g |
| Fat | 15 g |
| of which saturates | 7 g |
| Carbohydrate | 47 g |
| of which sugars | 8 g |
| Fibre | 5 g |
| Sodium | 1,190 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| chicken breast | 250 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 300 kcal | 56.3 g |
| carrot | 120 g | FDC 170393Carrots, raw | 49 kcal | 1.1 g |
| frozen peas | 80 g | FDC 170016Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program) | 62 kcal | 4.2 g |
| chicken stock | 265 g | FDC 174536Soup, chicken broth, ready-to-serve | 16 kcal | 1.7 g |
| dried thyme | ½ tsp | Not calculatedHalf a teaspoon of dried thyme weighs well under a gram, which is under 2 kcal at the energy density of any dried herb. | · | · |
| self-raising flour | 90 g | FDC 168895Wheat flour, white, all-purpose, self-rising, enriched | 319 kcal | 8.9 g |
| butter | 20 g | FDC 173430Butter, without salt | 143 kcal | 0.2 g |
| milk | 83 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 41 kcal | 2.7 g |
| Whole recipe | Divided by 2 | 970 kcal | 75.0 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The scone topping softens overnight and will not crisp again.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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About 40 min · 585 kcal · 42 g protein per serving