Preheat the oven to 200°C. Toss the chicken in the flour mixed with a little seasoning to coat. Heat 1 tablespoon (15ml) 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 the boil. Quarter the carrots lengthways, 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 courgette into quarters lengthways, 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 biscuit cutter, cut out eight rounds, re-using the trimmings.
Stir the courgette and corn into the chicken mixture and season. Transfer to an ovenproof dish and arrange the ‘cobblers’ on top. Cook, uncovered, for 20 minutes until the topping is golden. Serve hot.