Prepare the oven and dish – Preheat the oven so it’s fully hot before baking. Lightly grease a baking dish large enough to hold the filling with space for the topping.

Soften the vegetables – Melt the butter in a large saucepan over medium heat. Add the onion and carrots and cook gently until softened but not browned. This builds flavour without overpowering the dish.

Add mushrooms and herbs – Stir in the mushrooms and thyme, cooking briefly until the mushrooms soften and release moisture.

Make the sauce base – Sprinkle in the flour and stir well to coat the vegetables. Cook for a minute to remove any raw flour taste.

Add liquid gradually – Pour in the stock slowly, stirring constantly to avoid lumps. Add the milk and continue stirring until the sauce thickens to a creamy consistency.

Add the chicken – Stir the cooked chicken into the sauce and season with salt and pepper. Let it simmer gently for a few minutes, then transfer everything to the baking dish.

Prepare the cobbler topping – In a bowl, rub the cold butter into the self-raising flour until it resembles breadcrumbs. Stir in the grated cheese.

Bring the dough together – Add the milk gradually, mixing gently until a soft dough forms. It should be soft but not sticky.

Top the filling – Spoon or lightly shape the dough into rough scones and place them evenly over the chicken mixture, leaving small gaps for steam to escape.

Bake until golden – Bake until the filling is bubbling and the cobbler topping is risen, lightly golden, and cooked through.

Rest before serving – Let the dish stand for a few minutes so the sauce settles and thickens slightly.