Chicken Cobbler Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
624 kcal
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Course
Main Course
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Cuisine
American
Chicken Cobbler Recipe
Description
The Chicken Cobbler Recipe brings together cooked shredded chicken, sautéed onions, celery, carrots, peas, and garlic in a butter- and broth-based sauce thickened with flour and finished with heavy cream. Dried herbs and seasonings provide depth without overpowering the dish, resulting in a hearty and flavorful filling. The topping is a drop biscuit dough combining flour, baking powder, salt, sugar, cold butter, milk, and sharp cheddar cheese. When baked, the biscuits develop a golden crust and tender crumb that complements the creamy chicken mixture beneath.
This casserole is practical for using rotisserie or leftover chicken and can easily be adapted to use leftover turkey or frozen vegetable mixes for convenience. It is baked in an 11x7-inch dish, producing a filling and topping balance that makes it satisfying and substantial. The combination of creamy, savory filling and cheesy biscuit topping offers textural contrast and flavor harmony ideal for a cozy dinner.
Preparation involves cooking the filling on the stovetop before combining it with the biscuit topping and baking until the biscuits are cooked through and golden brown. The recipe's flexibility in ingredient substitutions and storage makes it approachable for home cooks using common kitchen staples or leftovers.
Rotisserie chicken or leftover shredded chicken work well; poaching chicken breasts until cooked and shredding is an alternative.An 11x7-inch baking dish is recommended, but similarly sized dishes can be used.Leftover turkey can be substituted for chicken, making this ideal after Thanksgiving or for using cooked poultry.A small bag of frozen mixed vegetables can replace fresh vegetables to save time.Store-bought biscuit mix or prepared biscuit dough, such as cheddar bay biscuit mix, can be used to simplify preparation.
Ingredients
Filling:
- 3 Tablespoons butter
- 1 onion chopped, medium
- 2 celery chopped, stalks
- 2 carrot chopped, medium
- 1/2 cup peas frozen
- 4 garlic minced, cloves
- 2 cups chicken cooked and shredded
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 teaspoon thyme dried
- 2 teaspoons parsley dried
- 1 teaspoon seasoned salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- black 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 unsalted butter sliced, cold, 1 stick
- 1 cup milk whole
- 1/2 cheddar cheese sharp, shredded, heaping cup
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!
Notes
- Rotisserie chicken or leftover shredded chicken work well; poaching chicken breasts and shredding is also an option.
- Prepare the dish in an 11x7-inch baking pan or similar size.
- Use leftover turkey instead of chicken, especially after holidays like Thanksgiving.
- Frozen mixed vegetables can replace fresh for convenience.
- Store-bought biscuit mixes or prepared biscuit dough with cheddar cheese simplify the biscuit topping preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 19g | 38% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 136mg | 45% |
| Sodium | 1257mg | 52% |
| Potassium | 597mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4680IU | 94% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 191mg | 19% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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