Step 1: Prepare the Filling

1. In a large ovenproof skillet or casserole dish, heat the olive oil over medium heat.
2. Add the chopped onion, garlic, carrots, celery, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
3. Add the chicken chunks to the skillet and cook for 5-7 minutes until browned on all sides.
4. Stir in the thyme, rosemary, paprika, chicken stock, Worcestershire sauce, and season with salt and pepper. Bring to a simmer.
5. Once simmering, stir in the frozen peas and cook for an additional 2-3 minutes. Remove from heat.

Step 2: Make the Cobbler Topping

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the self-raising flour, baking powder, and salt.
3. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
4. Stir in the milk and grated cheese until just combined. Do not overmix.

Step 3: Assemble and Bake

1. Spoon the cobbler mixture over the chicken filling in the skillet, spreading it out gently to cover the top.
2. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the cobbler topping is golden brown and cooked through.

Step 4: Serve

1. Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
2. Serve hot, and enjoy this comforting chicken cobbler with your choice of sides or a simple salad.