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Chicken Cobbler

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 6-8 Difficulty Level: Intermediate

Equipment

  • 9x13 inch baking dish
  • Large skillet or dutch oven
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Pastry cutter or food processor
  • Rolling Pin
  • Sharp knife
  • Cutting board
  • Wooden spoon

Ingredients

  • For the Filling:
  • 3 cups cooked chicken diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup frozen peas
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • Salt and pepper to taste
  • For the Biscuit Topping:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold butter
  • 2/3 cup cold milk
  • 1 tablespoon fresh parsley chopped
  • 1 egg for egg wash

Instructions

  • Preheat oven to 375°F.
  • For the filling:
  • Melt butter in large skillet over medium heat
  • Add onion, carrots, celery, and garlic; cook until softened
  • Stir in flour and cook for 1 minute
  • Gradually add broth and milk, stirring constantly
  • Simmer until thickened
  • Add chicken, peas, herbs, salt, and pepper
  • For the biscuit topping:
  • Combine flour, baking powder, and salt
  • Cut in cold butter until mixture resembles coarse crumbs
  • Stir in milk and parsley until just combined
  • Assembly:
  • Pour filling into baking dish
  • Drop biscuit dough in mounds over filling
  • Brush with beaten egg
  • Bake for 35-40 minutes until biscuits are golden and filling is bubbly.

Notes

Rotisserie chicken works well for quick preparation
Don't overmix biscuit dough
Leave space between biscuits for expansion
Filling should be thick but still slightly fluid
Add additional vegetables as desired
Can make filling ahead and refrigerate
Check biscuits at 30 minutes to prevent over-browning
Let rest 10 minutes before serving
Can substitute dried herbs (use 1/3 amount)
For extra-golden biscuits, brush with butter after baking