Chicken Cobbler Recipe
Looking for an easy chicken casserole for dinner? This chicken cobbler is so good! A simple chicken and veggies casserole topped with light and fluffy biscuits.
Servings: 8 Servings
Calories: 351kcal
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.
Notes
Don't overmix the biscuit batter; just mix until combined to get a fluffy topping.
Nutrition
Serving: 1serving | Calories: 351kcal | Carbohydrates: 23g | Protein: 21g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 890mg | Potassium: 396mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3365IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 1mg