I saw this recipe in the October 'Delicious' magazine, however after reading their recipe I think there is some sort of printing error. It's a great magazine and has some really good recipes in it. But according to their recipe it only called for a very small amount of cream (75ml) and bearing in mind that the cream was to be the ONLY liquid in their recipe serving four people, something must be wrong somewhere.***I must point out that my 'cobbler' did not rise as I think it ought to have! I will try harder next time. Anyway, I 'modified' their recipe adding white wine and stock to mine.Here's what I did to serve two:Preheat your oven to 220c/fan200c/Gas71 tablespoon olive oil1 onion, finely chopped1 leek - sliced into 1 inch pieces3 garlic cloves - finely chopped2 chicken breast fillets - cut into bite sized cubes1 chicken stock cube (Knorr) but made up in only 150ml of water150ml double cream75ml white wine2 tablespoons of dried tarragon - I couldn't get fresh tarragon, sadly2 tablespoons of plain flour1 knob of unsalted butter80g cooked peassalt and pepper to tasteFor the cobbler:125g plain flour1 teaspoon of baking powder1 egg - free range of course80ml of buttermilk - I found it next to the cream in the supermarketsalt and pepper to tasteMix the cobbler ingredients together in a bowl and season with salt and pepper and put to one side.How to do it:Add the oil to a skillet or frying pan and heat it up. Now add the onions and over a low heat let them soften a little. Now add the leek and the garlic and let that soften too.When the onions and leek are cooked, add the chicken and it is browning nicely. Now stir in the flour and cook for a few seconds. Next, turn the heat up and add the wine. Let it reduce a bit, then add the stock and the peas.Stir in the cream and the tarragon and let it cook over a low heat for about 20 minutes, or until your chicken is tender and cooked though.Now, pour into two individual oven proof serving dishes and dollop half of the cobbler mixture on the side of each dish.Put into a pre-heated oven for about 20 to 25 minutes until the cobbler has risen......Or, as in my case, when I decided mine just wasn't going to rise.Can I point out that, although my cobbler didn't rise much, it still tasted rather nice indeedy!