This Chicken Cobbler is the ultimate comfort food, blending creamy chicken with golden biscuits for a delicious, homemade meal.
Everyone will love this Chicken Cobbler Recipe. Tender chicken and vegetables simmered in a rich, creamy sauce and topped with fluffy, golden biscuits. As it bakes, the savory filling thickens and bubbles while the biscuit topping rises to form a soft, buttery crust that soaks up all that delicious flavor.
This rustic Chicken Pot Pie Casserole is the perfect dinner to cozy up to on a chilly day! For more cozy recipes you have to check out my Chicken Korma, Chicken Paprika Egg Noodle Casserole, and Turkey Pot Pie.
Table of Contents
Why We Love Chicken Cobbler
- The creamy filling and golden biscuits offer ultimate comfort food vibes.
- Chicken Cobbler is always a hit at potlucks and family gatherings.
- This Chicken Cobbler tastes great even the next day, making leftovers a delight.
Recipe Ingredients
- Unsalted Butter: Adds a rich, creamy flavor and smooth texture.
- Chicken Broth: Infuses the filling with depth.
- Half and Half: Contributes to the creamy texture and rich taste of the filling.
See the recipe card for full information on ingredients and quantities.
Variations
- Swap the Meat: This recipe is perfect for using leftover holiday turkey instead of chicken. You can also try other meats like cooked ham or roast beef for a delicious twist.
- Use Pre-Made Biscuits: For a quick time saver, use refrigerated, canned biscuits instead of making your own. You can also use Red Lobster biscuit mix (Red Lobster Biscuits) or Red Lobster Cheddar Bay Biscuits from the viral TikTok Chicken Cobbler.
How to Make Chicken Cobbler
Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a large pot set over medium heat, melt the butter. Add the carrots and celery, and sauté for 5 minutes. Add the onion and garlic, and sauté until tender and transparent, about 3 minutes.
Step 3: 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, and 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).
Step 4: Meanwhile, to make the biscuit batter, 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 form. Pour in 1 ½ 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.
Step 5: Add the chicken, peas, and corn. Transfer filling to a 9×13-inch baking dish and top with biscuits. Brush the tops of the biscuits with the reserved buttermilk.
Step 6: 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.
Expert Tips
- Prep Chicken Ahead: When you have extra chicken, cook and cube it or use shredded chicken for various recipes. You can read how to perfectly cook a chicken breast. Alternatively, use a rotisserie chicken for convenience. Both options work perfectly.
- Layer Ingredients Evenly: Ensure the tender chicken, vegetables, and filling are evenly spread in the baking dish before adding the biscuit topping. This guarantees that each bite is balanced and flavorful.
FAQs
Absolutely! Add in your favorite veggies like mushrooms, pearl onions, green beans, zucchini, or chopped asparagus. Frozen mixed vegetables
(frozen vegetables such as corn, frozen peas, carrots, and beans) are also a convenient option.
Adding a little bit of freshly shredded Cheddar cheese to the biscuit topping gives the biscuits a richer taste.
Storage Info
STORE Chicken Cobbler leftovers in an airtight container in the refrigerator for up to 5 days. You can FREEZE it by wrapping the dish tightly in plastic wrap and aluminum foil, and it will stay good for up to 3-5 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then bake in a 350°F (175°C) oven for 20-25 minutes or until heated through. Reheating in the microwave is also an option, but the biscuits may not remain as crisp.
More Delicious Chicken and Vegetables Recipe
Chicken Cobbler Recipe
Ingredients
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. granulated 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
Instructions
- Preheat the oven to 425°F (220°C).
- In a large pot set over medium heat, melt the butter. Add the carrots and celery, and sauté for 5 minutes. Add the onion and garlic, and 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, and 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 biscuit batter, 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 form. Pour in 1 ½ 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 9×13-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.
Loved how easy it was to make, and it came out so flavorful.
We have a go to cream biscuit recipe. Any thoughts on substituting one for another? Thanks!
If they have about the same baking temperature and time, then go for it.
Awsome thank you
This is so easy to throw together and so delicious every time! Everyone always loves it.
Such a simple recipe to make and full of yummy flavor!