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Chicken Cobbler
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!
- 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
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- 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
- Preheat your oven to 400 degrees.
- 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.
- Add garlic, Italian seasoning, rubbed sage, and garlic powder. Cook, stirring frequently for 1 minute.
- Add flour and cook for 1 minute, stirring frequently.
- 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.
- Stir in frozen peas, carrots, and shredded chicken. Season to taste with salt and pepper.
- 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.
- 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.
- Bake for 20-25 minutes or until the biscuit topping is cooked through and golden brown.
- Stir together melted butter and the garlic seasoning packet. Brush the garlic butter over the cobbler topping. Garnish with fresh chives and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
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- 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.
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- 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.
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- 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/
