Chicken Cobbler Recipe

A spoonful of Chicken Pot Pie Casserole.

4.61 from 23 votes

This Chicken Cobbler is the ultimate comfort food, blending creamy chicken with golden biscuits for a delicious, homemade meal.

Prep Time20

Cook Time40

Total Time1

Course: Main Dishes

Cuisine: American

Servings: servings

Calories: 1.019kcal

Author: Andrea

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 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.

Notes

Adapted from The Back In The Day Bakery Cookbook.

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.

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