Chicken Cobbler Recipe

Chicken Cobbler Recipe – Comfort food is the name of the game when it comes to this Chicken Cobbler Recipe, combining two southern favorites into one! This cozy casserole is made with tender chicken and vegetables cooked in a creamy sauce, then topped with cheesy biscuits. It is made 100% from scratch and is one of my family’s favorite meals, especially in the colder months.

For more delicious Chicken Dinner Recipes, be sure to check out my Mississippi Chicken, Honey Dijon Chicken Thighs, and Air Fryer Whole Chicken.

When you want a good, stick to your bones, home cooked dinner, this Chicken Cobbler Recipe is where it’s at.

This starts with a creamy chicken casserole base topped with a fluffy homemade biscuit topping. It’s then baked together like a chicken pot pie. 

I love this so much more than a traditional chicken pot pie though, since it’s topped with biscuits instead of crust. And, every bit of this delicious Chicken Cobbler Recipe is made from scratch, from the filling all the way to the easy drop biscuits!

This is a family favorite at our house, and it’s the perfect hearty dish when the weather turns cooler.

This also makes a perfect recipe for using up leftover turkey from the holidays! Just use the same amount in place of the chicken and you’re set. 

Ingredients for this Chicken Cobbler Recipe

• unsalted butter
• onion
• celery
• carrots
• frozen peas
• garlic
• cooked chicken (I like to use leftover rotisserie chicken)
• all purpose flour
• chicken broth
• heavy cream
• baking powder
• granulated sugar
• milk
• sharp cheddar cheese
• Dry spices: salt, black pepper, thyme, parsley, seasoned salt, garlic powder, poultry seasoning

A full list of ingredients, measurements, and instructions are located in the recipe card below.

How to Make Chicken Cobbler Recipe – Step by Step

Step 1: Preheat oven

Preheat the oven to 400 degrees and spray an 11×7-inch casserole dish with cooking spray.

Step 2: Cook vegetables

Cook the onion, celery, carrots, and peas in melted butter until tender. Add in the garlic and cook, followed by the chicken and stir everything well.

Step 3: Add flour and cream

Add flour and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth. Stir until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream and cook until thick. Pour into the baking pan and spread in an even layer.

Step 4: Make biscuits

To make the biscuits, combine the flour, baking powder, salt, and sugar in food processor and pulse to combine. Add the butter and process until crumbly. Add the milk and shredded cheddar and process until the dough comes together in one large clump. Make 6 large rounds of dough from the biscuit batter and place on top of the chicken mixture. 

Step 5: Bake

Bake in the preheated oven until filling is bubbly and biscuits are golden brown on top and cooked through.

Chicken Cobbler Recipe – Tips and Notes

• What kind of chicken to use: I like to use rotisserie chicken, or leftover cooked and shredded chicken. You can also poach 2-3 chicken breasts in boiling water for about 12 minutes then shred the meat.
• What size baking dish to use: I prepare this in an 11×7 inch baking dish, but any dish of similar size will work fine.
• For a short cut, you can use a small bag of frozen mixed vegetables instead of fresh in this chicken cobbler casserole. You can also use store-bought or prepared biscuit mix, like Red Lobster Cheddar Bay Biscuits.
• Use leftover turkey instead of chicken. I always make this or Chicken Pot Pie with Crescent Roll Crust when I have leftover Thanksgiving turkey to use up!

Making in advance

This makes a great meal to prep and serve at a later time. Make both the filling and the biscuit dough and store separately, covered, in the refrigerator for up to three days. Continue with the recipe as directed when you’re ready to bake.

Storing Leftovers

Any leftover chicken cobbler can be stored in an airtight container in the fridge for up to four days. Reheat in the microwave or in the oven at 325 degrees just until warmed through, about 10-15 minutes.

Freezer Option

This Chicken Cobbler is a great recipe to make as a freezer meal for a later date. Make as directed through step 4, and place in a freezer safe baking dish. Cover with both plastic wrap and aluminum foil and freeze for up to three months. Allow your chicken and biscuits to thaw in the fridge overnight before baking as directed in step 5.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!