This rustic chicken and vegetable cobbler is a comforting dish you’ll love! It has a thick filling loaded with chicken and vegetables and a homemade buttermilk biscuit topping.
A few years ago (pre-kids) Stephen and I loved going to Barnes & Noble to browse through books. We could easily spend the entire day there. Now, not so much. ?? The cookbook section has always been my favorite, for obvious reasons. When I picked up The Back in The Day Bakery Cookbook I immediately fell in love.
Gorgeous photos, southern recipes, and lots of tips. My kind of cookbook! I’ve probably made at least 10 recipes from the book, this one being a family favorite. It’s been 6 years since I first made it and it just gets better with time.
What initially drew me into this recipe was the biscuit (they called it biscone) topping. I’m a sucker for them. I’d much rather have a tall fluffy biscuit than pie crust any day.
Once I made the recipe I knew it was going to be one we would make often. The flavors were amazing and it was just so comforting! I’ve since tweaked the recipe to better fit our tastes and cut down on some unnecessary steps. It’s now a dish I make when we entertain, take meals to friends or go to potluck dinners.
While the ingredient list/directions may seem a little daunting, I promise it’s doable, and so, so worth it! Let’s get started!!
The first thing you’ll need is 3 cups of chicken. When I have extra chicken on hand I cook it and cube it for all kinds of recipes. You can read how to perfectly cook a chicken breast here. If I don’t have time I grab a rotisserie chicken, pull it or cube it and use that. Either will work just fine.
The filling is made in a large pan or pot. It’s pretty straightforward. Saute the vegetables, add the flour, pour in the broth/half and half, season and add the chicken and remaining veggies. My only suggestion here is to go slow when you’re whisking in the broth (to help the mixture thicken naturally) and to let it simmer until thick.
The biscuits are place on top of the filling so it needs to be thick enough to hold the weight of them. Of course if they do sink you’ll have chicken and dumplings instead! ?
While the filling is simmering you’ll make the biscuits. Add the dry ingredients to a bowl, add the cold butter, cut in with a pastry blender, then mix in the buttermilk. This process can also be done in a food processor if you’re more comfortable using one.
Now comes the fun part. Or at least what my kids think is the fun part! You can either roll out the biscuits and use a 2 ½-inch round cookie cutter to cut out 12 biscuits (my daughter begged me to do this so we went this route), or use a knife or bench scraper to divide the dough into 12 portions and form them by hand (this is what I’ve always done in the past, which makes it rustic in appearance).
It’s a choose your own adventure kind of thing.
If your skillet/pan/pot is big enough and oven-safe, you can always place the biscuits directly on top of the filling and bake it in the same pan. One less dirty dish to wash. If not, transfer the filling to a 9×13-inch baking dish and then top with the biscuits.
Brush with extra buttermilk then bake for 20-25 minutes or until the tops of the biscuits are golden brown and the filling bubbles up.
Let the rustic chicken and vegetable cobbler sit for 10 minutes before serving it. This will allow everything to set nicely. Serve in bowls or on a rimmed plate. Enjoy it while it’s nice and warm!
MORE DELICIOUS CHICKEN AND VEGETABLE RECIPES:
- Chicken and Wild Rice Casserole
- Chase’s Chicken Parmesan “Risotto”
- One-Pot Creamy Chicken Pot Pie Noodles
- Insanely Good Chicken Lasagna
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Rustic Chicken and Vegetable Cobbler
For the filling:
- 6 tbsp. unsalted butter
- 3 carrots - sliced or cut into cubes
- 3 ribs celery - sliced
- 1 small yellow onion - diced
- 2 cloves garlic - minced
- 1/2 c. all-purpose flour
- 4 c. low-sodium chicken broth
- 1 1/2 c. half and half
- 1 tsp. coarse kosher sea salt
- 1 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 1/4 tsp. ground sage
- 1/8 tsp. cayenne pepper
- 3 c. fully cooked cubed or pulled chicken
- 1 1/2 c. peas
- 1 c. yellow corn - fresh or frozen, not canned
For the biscuit topping:
- 3 c. all-purpose flour
- 2 tbsp. baking powder
- 1 tbsp. cornstarch
- 1 tbsp. granualted sugar
- 1 tsp. coarse kosher sea salt
- 1 c. 2 sticks, unsalted butter, cold and cut into tablespoons
- 1 1/2 c. buttermilk + 2 tbsp. for brushing on the top
- Preheat the oven to 425 degrees.
- In a large pot set over medium heat, melt the butter. Add the carrots and celery, sauté for 5 minutes. Add the onion and garlic, sauté until tender and transparent, about 3 minutes.
- Sprinkle flour over top and whisk to combine. Cook for 1 minute. Slowly pour in the chicken broth, whisking vigorously to help thicken without clumps forming. Add half and half along with the seasonings, whisk to combine. Bring mixture to a simmer, continue cooking for 15 minutes or until the filling is nice and thick (remember it has to be thick enough to hold up the weight of the biscuits).
- Meanwhile, to make the biscuits, in a large mixing bowl, combine flour, baking powder, cornstarch, sugar, and salt. Whisk to combine. Add the cold cubed butter. With a pastry blender, cut the butter until pea-size clumps for. Pour in 1 1/2 cups of buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. You can either roll out and cut 12 biscuits or divide the dough into 12 pieces and form 12 "rustic" biscuits by hand. Set aside.
- Add the chicken, peas, and corn. Transfer filling to a 9x13-inch baking dish and top with biscuits. Brush the tops of the biscuits with the reserved buttermilk.
- Place in oven to bake for 20-25 minutes or until the tops of the biscuits are golden brown. Remove from oven and let stand for 10 minutes before serving.