Chicken cobbler is what I truly call comfort food! A simple chicken and vegetable casserole topped with light, fluffy biscuits. It's super yummy!
Chicken Cobbler Recipe
Since this recipe is viral right now, I wanted to give it a try. I used my mother's recipe but adjusted it to suit my taste. I added sour cream for a richer, creamier base and included mushrooms because I love them.
For the topping, which is essentially biscuit dough, I used my go-to biscuit recipe made with buttermilk and cheddar cheese. It turned out absolutely delicious!
The recipe is simple and easy to make; all I did was sauteeing the veggies, dump them with the rest of the ingredients in a baking casserole, add the biscuit dough on the top, and let the oven do the rest.
You'll Need
Butter: I use unsalted butter to saute the vegetables.
Cooked chicken: I used 3 poached chicken breasts, and I shredded them. rotisserie chicken also works good.
Vegetables: I used fresh carrots, celery, onion and frozen peas. If you have frozen mixed vegetables, feel free to use them.
Mushrooms
All-purpose flour: I use it to chicken the filling slightly.
Sour cream: It makes this dish creamy and rich.
Chicken broth: I use broth instead of water to add more flavors to my dish.
Seasonings: I like to keep it simple; I only add salt and black pepper.
For the buttery biscuit topping, I used self-rising flour, buttermilk, melted butter, and shredded cheddar cheese and seasoned it with salt and pepper.
Find the quantities in the recipe card.
How To Make The Recipe
Step 1: Preheat the oven to 180C / 350F.
Step 2: Melt the butter in a large pan over medium heat, add in celery, carrots, and onion and cook for 1-2 minutes.
Step 3: Add the mushrooms and cook until all the veggies and mushrooms are softened.
Step 4: Add the mixture to 20x23 cm casserole dish.
Step 5: Sprinkle the flour on top and add the chicken, peas, sour cream, chicken broth, salt and pepper. Mix everything together well and set aside.
Step 6: Make the topping: In a mixing bowl, mix flour, buttermilk, melted butter, salt, pepper and shredded cheese well.
Step 7: Scoop the dough with cookie scoop evenly over the chicken mixture in the baking dish.
Step 8: Bake for 25-30 minutes or until the filling is bubbly and the topping is golden brown. Serve warm!
Tip: Keep leftovers in an airtight container in the fridge for 2-3 days.
More Chicken Recipes
- Chicken And Bell Pepper Stir Fry
- Devilled Chicken
- Mango Habanero Wings
- Crispy Fried Chicken Strips
- Chinese Peanut Butter Chicken Recipe
- Mexican Shredded Chicken Tacos
- Baked Panko Chicken
- Bon Bon Chicken
- Chicken Katsu Curry
- Lime Coconut Chicken Recipe
For a sweet cobbler, check out my Raspberry Cobbler recipe, it is AMAZING!
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Recipe
Chicken Cobbler Recipe
Equipment
- Frying pan
Ingredients
- 2 tablespoon butter
- ½ cup celery , diced
- 1 cup carrot , diced
- 1 large onion , diced
- 1 cup mushrooms , sliced
- 1 cup peas
- 3 cups cooked chicken , shredded
- 3 tablespoon all-purpose flour
- ¾ cup sour cream
- 3 cups chicken broth
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
For the topping
- 1 cup self-rising flour
- ⅔ cup buttermilk
- 4 tablespoon butter , melted
- ½ cup cheddar cheese , shredded
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 180C / 350F.
- Melt the butter in a large pan over medium heat, add in celery, carrots, and onion and cook for 1-2 minutes, then add the mushrooms and cook until all the veggies and mushrooms are softened.
- Add the mixture to 20x23 cm, sprinkle the flour on top and mix until combined.
- Add the chicken, peas, sour cream, chicken broth, salt and pepper. Mix everything together well and set aside.
- Make the topping: In a mixing bowl, mix flour, buttermilk, melted butter, salt, pepper and cheese well.
- Scoop the dough with cookie scoop over the chicken mixture in the baking pan.
- Bake for 25-30 minutes or until the filling is bubbly and the topping is golden brown.
Anonymous says
Yummy, it looks delicious.