Preheat oven to 425 degrees.
1. In a large skillet, melt butter over medium heat. Add chicken and garlic; cook 5-10 minutes, until chicken is tender.
2. Transfer chicken (reserve pan drippings) into a 9-inch square baking pan.
3. Over low heat, whisk flour into pan drippings and broth, slowly. Add milk and continue to whisk and heat until thickened.
4. Add mustard, salt and pepper to taste.
5. Pour sauce over chicken and sprinkle with olives.
Crust: Combine all crust ingredients. Stir vigorously 30 seconds until a stiff dough forms. Spoon onto cobbler. Bake 20-25 minutes. Cool 5 minutes before serving.
1. In a large skillet, melt butter over medium heat. Add chicken and garlic; cook 5-10 minutes, until chicken is tender.
2. Transfer chicken (reserve pan drippings) into a 9-inch square baking pan.
3. Over low heat, whisk flour into pan drippings and broth, slowly. Add milk and continue to whisk and heat until thickened.
4. Add mustard, salt and pepper to taste.
5. Pour sauce over chicken and sprinkle with olives.
Crust: Combine all crust ingredients. Stir vigorously 30 seconds until a stiff dough forms. Spoon onto cobbler. Bake 20-25 minutes. Cool 5 minutes before serving.
