Chicken Cobbler Recipe

a plate of chicken cobbler with biscuits.

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.

Course Main

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 624

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

Filling:

3 Tablespoons butter
1 medium onion chopped
2 stalks celery chopped
2 medium carrots chopped
1/2 cup frozen peas
4 garlic cloves minced
2 cups cooked and shredded chicken
1/4 cup all purpose flour
1 1/2 cups chicken broth
1/2 teaspoon dried thyme
2 teaspoons dried parsley
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
pepper to taste
3/4 cup heavy cream

Drop Biscuits:

2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter sliced
1 cup whole milk
1/2 heaping cup shredded sharp cheddar cheese

Instructions

Preheat the oven to 400°F (200°C). Spray an 11x7-inch baking pan with cooking spray and set aside.
Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Add in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.
Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes 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 for 2-3 more minutes until nice and thick. Pour into the prepared baking pan.
To make the biscuits, combine the flour, baking powder, salt, and sugar in the bowl of a food processor and pulse a few times to combine. Add the butter and process the ingredients together until crumbly. Add the milk and shredded cheddar and process until the dough comes together in one large clump. Use a large spoon or measuring cup (about 1/3 cup) to scoop 6 equal mounds of the dough from the bowl. I then use my hands to make them into roundish balls before placing them on top of the chicken mixture in the baking pan.
Place in the oven and bake for 25-30 minutes until filling is bubbly and biscuits are golden brown on top and cooked through. Let it cool slightly before serving. Enjoy!

Video

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 11x7 inch baking dish, but any dish of similar size will work fine.
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!
For a short cut, you can use a small bag of frozen mixed vegetables instead of fresh. You can also use store-bought or prepared biscuit mix, like Red Lobster Cheddar Bay Biscuits.

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