Chicken Cobbler is a warm, creamy, and comforting dinner that is easy to make. It’s similar to chicken pot pie, but much easier, with a delicious biscuit topping. Easy to make and perfect for a cozy family dinner.
Chicken Cobbler Recipe
What I really liked is how simple it is to put together, especially if you already have cooked chicken or leftover roast chicken. The filling is rich and creamy, while the cheddar biscuit topping elevates this casserole to the next level.
I also love that it is a complete meal in one dish. The chicken, vegetables, mushrooms, creamy sauce, and biscuit topping make it hearty and satisfying enough to serve on its own.
From my experience, I would say the key is to make sure the filling is nicely seasoned. I also like cooking the vegetables a little longer so they become softer.
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
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Recipe
Chicken Cobbler Recipe
Equipment
- Baking pan
- Chopping board
- Measuring spoons
- Measuring cups
- Frying pan
- Kitchen knife
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.