Save A comforting, savory casserole featuring tender chicken and vegetables in a creamy sauce, topped with golden, cheesy cheddar biscuits all baked together in one pan for easy cleanup.
I made this cobbler for a cozy dinner last winter and everyone wanted seconds. The creamy filling and cheddar biscuits were such a hit that my family now regularly requests this dish when the weather turns chilly.
Ingredients
- Unsalted butter: 2 tablespoons, used for sautéing vegetables
- Olive oil: 1 tablespoon, for flavor and sautéing
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and diced
- Celery stalks: 2, diced
- Garlic cloves: 3, minced
- Dried thyme: 1 teaspoon
- Dried parsley: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- All-purpose flour (for filling): 1/4 cup
- Low-sodium chicken broth: 2 cups
- Whole milk: 1 cup
- Cooked chicken: 3 cups, shredded (rotisserie or poached)
- Frozen peas: 1 cup
- All-purpose flour (for topping): 1 1/2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt (for topping): 1/2 teaspoon
- Black pepper (for topping): 1/2 teaspoon
- Cold unsalted butter: 6 tablespoons, cubed
- Sharp cheddar cheese: 1 cup, grated
- Cold buttermilk: 3/4 cup
Instructions
- Preheat:
- Preheat the oven to 400°F (200°C).
- Sauté vegetables:
- In a large ovenproof skillet or baking dish, melt butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
- Add aromatics:
- Stir in garlic, thyme, parsley, salt, and pepper. Cook for 1 minute until fragrant.
- Thicken filling:
- Sprinkle in flour and cook for 2 minutes, stirring constantly. Gradually pour in chicken broth and milk, stirring to avoid lumps. Simmer until slightly thickened, about 4 to 5 minutes.
- Add chicken and peas:
- Stir in shredded chicken and peas. Remove from heat.
- Prepare biscuit topping:
- In a mixing bowl, whisk flour, baking powder, baking soda, salt, and pepper. Cut in cold butter until mixture resembles coarse crumbs.
- Finish dough:
- Stir in cheddar cheese, then add buttermilk. Mix just until combined.
- Top and bake:
- Drop heaping spoonfuls of biscuit dough evenly over filling. Bake for 30 to 35 minutes, until biscuits are golden and the filling bubbles.
- Rest and serve:
- Let rest for 5 minutes before serving.
Save This recipe is a favorite at family gatherings, especially on chilly nights. Even picky eaters love the combination of tender chicken and cheesy biscuits baked together.
Required Tools
Large ovenproof skillet or baking dish, mixing bowls, whisk, pastry cutter or fork, measuring cups and spoons, spoon or cookie scoop
Allergen Information
Contains dairy and wheat. Check chicken broth and cheese for possible allergens.
Nutritional Information
Calories: 480, Total Fat: 24 g, Carbohydrates: 38 g, Protein: 29 g per serving
Save Give your cobbler a five-minute rest out of the oven before serving for perfect portions and a bubbly filling. Enjoy this cozy classic with a side salad for the full comfort meal experience.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Shredded rotisserie or poached chicken works well, providing tender texture and quick preparation.
- → Can I add other vegetables to the filling?
Yes, feel free to include vegetables like peas, corn, or green beans to add color and flavor.
- → How do I achieve a flaky biscuit topping?
Cut cold butter into the dry ingredients until coarse crumbs form, then gently mix in cheddar cheese and buttermilk without overmixing.
- → Is there a way to make the filling creamier?
Adding a splash of heavy cream to the filling enriches the sauce and enhances its smoothness.
- → Can leftovers be reheated safely?
Yes, store in an airtight container and reheat in the oven until warmed through for best texture.