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Comfort food doesn’t get any better than this.
By
Julia Levy
Julia Levy
Julia Levy is a recipe developer and tester in the Dotdash Meredith Food Studios. She recieved her A.A. in Culinary Arts from the Culinary Institute of America in 2011 and her B.A. in Nutrition from Johnson & Wales University in 2013. Her journey in professional kitchens include working in several clean-eating kitchens,
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Published January 10, 2024
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When it’s cold outside and I’m craving comfort food, few things can beat a classic chicken cobbler. That doesn’t mean there isn’t room for improvement.
By swapping out the standard cobbler topping for cheddar bay biscuits, chicken cobbler is transformed into a dish worthy of a special occasion. Luckily, it’s easy enough to make for a casual family dinner. Kids and adults alike will love the buttery, garlicky, cheesy biscuits and the creamy chicken and vegetable filling. Together, it’s a one-pot meal that will satisfy even the pickiest eaters.
Tips for Making This Chicken Cobbler
- I use rotisserie chicken for ease. You’ll need meat from about two rotisserie chickens.
- You can make the filling up to a day ahead of time and stash it in the fridge.
- Don’t overmix the biscuit dough or you’ll make it tough. Just mix until no big streaks of flour remain.
- Serve with a bright, lemony green salad to balance the richness of the cobbler.
One-Pot Chicken Dinners
- One-Pot Chicken and Rice Soup
- One-Pot Chicken and Orzo
- Instant Pot White Chicken Chili
- One-Pan Paprika Chicken With Potatoes and Tomatoes
- Tuscan Chicken Pasta Skillet
Chicken Cobbler With Cheddar Bay Biscuit Top
Prep Time25 mins
Cook Time40 mins
Total Time65 mins
Servings8 servings
Ingredients
For the filling
2 tablespoons olive oil
1 medium yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
1 tablespoon dried thyme
1/2 cup unsalted butter, cut into pieces, plus more for greasing baking dish
1/2 cup (60g) all-purpose flour
3 cups chicken broth
1 cup heavy cream
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 (15-ounce) package frozen mixed vegetables, thawed
8 cups chopped or shreddedcooked chicken(about 2 pounds)
For the biscuit topping
2 cups (255g) all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, chilled, and cut into 1/2-inch pieces
See AlsoInstant Pot Whole Chicken Recipe1 cup whole buttermilk, chilled, plus more if needed
4 ounces sharp cheddar cheese, shredded (about 1 cup)
For the butter topping
1/4 cup unsalted butter, melted
1/2 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
Method
Preheat the oven to 400°F.
Grease a 9x13-inch baking dish with cooking spray.
Prepare the filling:
Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent and softened, about 4 minutes. Add the garlic and thyme, and cook, stirring constantly, until fragrant, about 1 minute.
Add the butter, stirring constantly to melt. Add the flour and cook, stirring constantly, until it has adhered to the mixture and no clumps remain, about 2 minutes.
Make the gravy and add the vegetables and chicken:
Gradually add the broth, about 1 cup at a time, whisking constantly until thickened and smooth, about 4 minutes. Whisk in the heavy cream, salt, and pepper until incorporated.
Stir in the mixed vegetables and chicken. Remove from the heat. Transfer to the prepared baking dish. Set aside.
Prepare the biscuit topping:
Whisk together the flour, baking powder, sugar, garlic powder, baking soda, and salt in a medium bowl until combined. Toss in the cold butter pieces and cut in with a pastry cutter or fork until crumbly and the butter pieces are pea-sized.
Stir in the buttermilk and cheddar cheese until no pockets of dry flour remain, using your hands if needed.
Form the biscuit top:
Drop 12 (1/4-cupfuls) of dough evenly on top of the chicken mixture in the baking dish.
Bake:
Bake until the biscuits are golden brown, a toothpick inserted in biscuit centers comes out clean, and the cobbler is bubbly, 25 to 30 minutes. Rotate the pan from front to back halfway through the bake time.
Remove from the oven and let cool for about 5 minutes.
Add the butter topping:
While cobbler bakes, stir together the melted butter, Old Bay seasoning, and garlic powder. Brush the warm biscuit topping with the butter mixture and serve hot.
Store leftovers in an airtight container for up to 3 days.
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Nutrition Facts (per serving) | |
---|---|
950 | Calories |
64g | Fat |
48g | Carbs |
45g | Protein |
Show Full Nutrition Label
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Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 950 |
% Daily Value* | |
Total Fat 64g | 82% |
Saturated Fat 32g | 159% |
Cholesterol 248mg | 83% |
Sodium 1136mg | 49% |
Total Carbohydrate 48g | 18% |
Dietary Fiber 4g | 16% |
Total Sugars 8g | |
Protein 45g | |
Vitamin C 6mg | 30% |
Calcium 330mg | 25% |
Iron 6mg | 31% |
Potassium 623mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.