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My All-Time Favorite Chicken Cobbler Recipe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Elevate chicken cobbler with cheesy cheddar bay biscuit topping for a quick, tasty one-pot dinner the whole family will devour.
Ingredients:
  • For the filling
  • 1 medium yellow onion, chopped (about 2 cups)
  • 4 cloves garlic, minced
  • 1 tablespoon dried thyme
  • 1/2 cup unsalted butter, cut into pieces, plus more for greasing baking dish
  • 1/2 cup (60g) all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (15-ounce) package frozen mixed vegetables, thawed
  • 8 cups chopped or shredded cooked chicken (about 2 pounds)
  • For the biscuit topping
  • 2 cups (255g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, chilled, and cut into 1/2-inch pieces
  • 1 cup whole buttermilk, chilled, plus more if needed
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)
  • For the butter topping
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon Old Bay seasoning
Instructions:
  • Preheat your oven to a toasty 400°F and generously coat a 9x13-inch baking dish with cooking spray.
  • To make the filling: Heat oil in a large skillet over medium heat. Sauté onion until translucent and softened for about 4 minutes. Stir in garlic and thyme, cook until fragrant for about 1 minute. Add butter and stir until melted. Sprinkle flour over mixture and cook until it adheres evenly for about 2 minutes, ensuring no clumps remain.
  • Prepare the velvety gravy by slowly pouring in 1 cup of broth at a time, while whisking continuously until it thickens and becomes smooth, which should take about 4 minutes. Next, gently fold in the heavy cream, salt, and pepper until well combined. Finally, mix in the colorful vegetables and juicy chicken. Take it off the heat and transfer the heavenly mixture to the baking dish. Let it rest for a moment.
  • For the biscuit topping: In a medium bowl, combine flour, baking powder, sugar, garlic powder, baking soda, and salt. Add cold butter and use a pastry cutter or fork to mix until crumbs form with pea-sized butter pieces. Mix in buttermilk and cheddar cheese until no dry flour pockets remain, using hands if necessary.
  • Spoon 12 equal portions of dough onto the chicken mixture in the baking dish for a rustic biscuit topping.
  • Bake until the biscuits are golden brown, a toothpick inserted into the centers comes out clean, and the cobbler is bubbly, about 25-30 minutes. Rotate the pan halfway through baking. Let cool for 5 minutes before serving.
  • Prepare the butter topping by combining melted butter, Old Bay seasoning, and garlic powder. Brush the warm biscuit topping with the butter mixture and serve hot. Leftovers can be stored in an airtight container for up to 3 days. If you enjoyed the recipe, please consider leaving a review!

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