CHICKEN pot pie, like so many other dishes, was a way to stretch chicken by encasing it in less expensive, more filling dough.

Although in restaurants the dish has gone through something of a renaissance, not many people make it at home, maybe because it seems like too much work.

This version is different, using a far simpler procedure.

It is a chicken pot pie reimagined as a cobbler, with less dough and more vegetables.

The idea here is to do much of the cooking in one pot and skip the most finicky part, the crust, in favor of a simple biscuit topping.