Creamy chicken cobbler

1 tb olive oil
1 onion, finely chopped
1 leek, sliced and washed
2 garlic cloves, crushed
6 boneless, skinless chicken thighs, sliced
2 tb fresh thyme leaves
1 tb plain flour
1/2 chicken stock cube
300g frozen peas
75ml double cream

For the cobbler
125g plain flour
1 tsp baking powder
1 small egg, beaten
75ml buttermilk

Preheat oven to 220. Heat oil in a large pan over a med heat. Add the onion and leek and gently fry for 5 mins until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30sec, then crumble in the stock cube and stir in the peas and cream. Season well.

In a bowl, mix together the boddler ingredients and season. Pour the creamy chicken into 4 small (about 300ml) ovenproof dishes and dollop tb of the cobbler mixture onto the edge of each dish. Bake for 15-20 mins, until cooked and the cobbler is risen and golden brown.