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Chicken Cobbler

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This cozy chicken cobbler recipe is the ultimate one-pan comfort food, packed with tender chicken, creamy vegetables, and topped with buttery cheddar bay biscuits. It’s easy enough for a weeknight and special enough for Sunday dinner!

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: American

Ingredients

Units Scale
  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon garlic powder
  • 4 tablespoons all-purpose flour
  • 14.5 ounce can chicken broth
  • 1 cup heavy cream
  • 12 ounce bag frozen carrots and peas
  • 2 cups shredded rotisserie chicken
  • 1 (11.36 ounce) package Red Lobster cheddar bay biscuit mix
  • 4 ounces shredded sharp cheddar, divided
  • 3/4 cup cold water
  • 1/4 cup butter, melted
  • Kosher salt
  • fresh cracked pepper
  • sliced chives for garnish

Instructions

  1. Preheat your oven to 400 degrees.
  2. In a large saute pan, melt butter over medium heat. Add onion and a couple large pinches of salt and pepper. Cook, stirring frequently for about 4 minutes.
  3. Add garlic, Italian seasoning, rubbed sage, and garlic powder. Cook, stirring frequently for 1 minute.
  4. Add flour and cook for 1 minute, stirring frequently.
  5. Add a few splashes of chicken broth, scraping the yummy bits off the bottom of the pan. Stir in the remaining chicken broth and heavy cream.
  6. Stir in frozen peas, carrots, and shredded chicken. Season to taste with salt and pepper.
  7. Turn heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer gently for 4-6 minutes until the sauce thickens slightly. Stir occasionally so nothing sticks to the bottom of the pan.
  8. Stir the biscuit mix, shredded cheese, cold water, and melted butter together until a dough forms. Use a cookie scoop to scoop the dough on top of the filling.
  9. Bake for 20-25 minutes or until the biscuit topping is cooked through and golden brown.
  10. Stir together melted butter and the garlic seasoning packet. Brush the garlic butter over the cobbler topping. Garnish with fresh chives and enjoy!
  11. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • Use a large saute pan or a large cast iron skillet to make this chicken cobbler so you can go straight from the stovetop to the oven without dirtying extra dishes and minimize cleanup.

    • If you don’t have a large saute pan, you can transfer the creamy chicken mixture to a 9×13 baking dish and then add the biscuits and bake.

    • Any frozen veggie blend will work for this recipe. You can also skip the veggies altogether if you prefer.

Find it online: https://midwestfoodieblog.com/chicken-cobbler/