Preheat the oven to 400°F (200°C). Toss the chicken in the flour mixed with a little seasoning to coat. Heat 1 tablespoon of the oil in a deep frying pan. Add the chicken and fry over a medium heat, stirring frequently, for about 3 minutes. Stir in the remaining oil and the onions, reduce the heat and cook for a further 5 minutes until the onions are golden.
Stir in the cider and bay leaf and bring to a boil. Quarter the carrots lengthwise, then chop into 2 cm chunks and add to the pan with the mushrooms. Reduce the heat and simmer gently for 20 minutes.
Meanwhile, cut the zucchini into quarters lengthwise, then cut across into chunks, about the size of the carrots. Mix with the corn and set aside.
To make the cobbler topping, combine the flour, herbs and a little seasoning in a bowl. Using your fingertips, rub in the butter until the mixture looks like fine crumbs, then stir in the milk until the ingredients come together to make a soft dough. Turn out onto a floured surface and press out with floured fingers until about 1 cm thick. Using a floured 6 cm round cookie cutter, cut out eight rounds, re-using the trimmings.
Stir the zucchini and corn into the chicken mixture and season. Transfer to an ovenproof dish and arrange the 'cobblers' on top. Bake, uncovered, for 20 minutes until the topping is golden. Serve hot.
Tips: To prepare ahead, cook the chicken and vegetables, then cool and chill. Reheat gently, then top with the cobbler topping and bake. You can make the cobbler dough in a food processor if you prefer.
Per serving: 572 calories, 20.5 g fat (7 g saturated), 30.5 g protein, 55 g carbohydrate, 8.5 g fibre