Chicken and Green Onion Cobbler

Preparation

1. FOR FILLING:

   Step 1

   Combine 7 cups broth, chicken and saffron in heavy large pot. Bring to boil. Reduce heat; cover and simmer until chicken is cooked through, about 30 minutes. Transfer chicken to large bowl and cool briefly; reserve broth. Remove skin and bones from chicken. Cut chicken into 3/4-inch cubes; place in 15x10x2-inch (4 quart) glass baking dish.

   Step 2

   Bring broth to boil. Add carrots and celery; cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer to dish with chicken. Add green onions, peas, ham, onion and parsley to chicken.

   Step 3

   Spoon fat off top of broth. Measure broth, adding more if necessary for 6 1/2 cups. Melt butter in heavy large saucepan over medium heat. Ad flour; stir 2 minutes. Gradually whisk in broth. Boil until thick and smooth, whisking constantly, about 8 minutes. Season with salt and pepper. Add to chicken. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)

2. FOR TOPPING:

   Step 4

   Position rack in center of oven and preheat to 400°F. Whisk milk, egg and butter to blend in large bowl. Add remaining ingredients. Drop batter by tablespoonfuls over filling.

   Step 5

   Bake cobbler until topping is firm and golden brown, about 35 minutes.