Description
This Chicken Cobbler recipe is a comforting and hearty dish perfect for any occasion. It features a savory chicken and vegetable filling simmered in a creamy sauce, topped with fluffy homemade biscuits baked to golden perfection. Easy to prepare and full of flavor, this meal combines classic comfort food elements to satisfy the whole family.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
Biscuit Topping
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
- ¾ cup whole milk
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Cook the Filling: In a large skillet, melt the butter over medium heat. Add the chopped onion, diced carrots, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Incorporate the peas, corn, chicken broth, heavy cream, dried thyme, dried rosemary, salt, and pepper. Bring this mixture to a simmer and cook for 10 minutes, allowing the sauce to thicken and the vegetables to become tender. Stir in the shredded chicken and transfer the filling to the prepared baking dish.
- Prepare the Biscuit Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. Pour in the whole milk and stir gently until just combined, being careful not to overmix to ensure tender biscuits.
- Top the Filling: Spoon dollops of the biscuit dough evenly over the chicken filling, covering as much surface as possible. It’s okay if some filling remains visible.
- Bake the Cobbler: Place the baking dish in the preheated oven and bake for 30-35 minutes. The biscuit topping should be golden brown and fully cooked through. Test doneness by inserting a toothpick in the biscuit topping; it should come out clean.
- Cool and Serve: Allow the cobbler to cool for 5-10 minutes after baking. This resting time helps the filling set, making it easier to slice and serve. Garnish with fresh chopped parsley before serving if desired.
Notes
- Using rotisserie chicken saves time and adds extra flavor but any cooked shredded chicken works.
- Frozen vegetables can be used if fresh ones are unavailable; just thaw before using.
- Be careful not to overmix the biscuit dough to keep the topping light and fluffy.
- Letting the cobbler rest before serving improves texture and helps prevent oozing when sliced.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative.
