Cheddar Bay Chicken Cobbler (Printable)
Savory casserole with chicken, vegetables, and creamy sauce under fluffy cheddar biscuit topping.
# What You'll Need:
→ Filling
01 - 2 cups cooked chicken, shredded (rotisserie or poached)
02 - 1 cup frozen peas and carrots blend, thawed
03 - 1 cup frozen corn, thawed
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 1½ cups chicken broth
09 - ½ cup whole milk
10 - ½ teaspoon sea salt
11 - ¼ teaspoon black pepper
12 - ½ teaspoon dried thyme
→ Cheddar Bay Biscuit Topping
13 - 1½ cups all-purpose flour
14 - 1 tablespoon baking powder
15 - ½ teaspoon garlic powder
16 - 1 teaspoon sugar
17 - ½ teaspoon salt
18 - 1/3 cup unsalted butter, cold and cubed
19 - 1 cup shredded sharp cheddar cheese
20 - ¾ cup whole milk
21 - 2 tablespoons chopped fresh parsley
→ Garlic Butter Brush
22 - 2 tablespoons unsalted butter, melted
23 - ½ teaspoon garlic powder
24 - 1 tablespoon chopped fresh parsley
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle 3 tablespoons of flour over the onion and garlic. Cook, stirring constantly, for 1 minute to form a roux and remove the raw flour taste.
04 - Slowly whisk in the chicken broth, followed by the whole milk. Continue stirring and cooking until the sauce thickens, about 2 to 3 minutes.
05 - Add the shredded chicken, thawed peas and carrots, corn, dried thyme, sea salt, and black pepper. Stir everything to combine and simmer on low heat for 3 minutes. Pour the filling into the prepared baking dish.
06 - In a large bowl, whisk together the flour, baking powder, garlic powder, sugar, and salt until evenly distributed.
07 - Add the cold cubed butter to the flour mixture. Using a pastry blender or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
08 - Stir in the shredded cheddar cheese and chopped parsley. Pour in the milk and mix just until combined — be careful not to overmix or the biscuits will become tough.
09 - Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering as much of the surface as possible.
10 - Bake for 25 to 30 minutes, or until the biscuit topping is golden brown and cooked through.
11 - While the cobbler bakes, combine the melted butter, garlic powder, and chopped parsley in a small bowl.
12 - Remove the cobbler from the oven and immediately brush the tops of the biscuits generously with the garlic butter. Let cool for 5 minutes before serving.
# Expert Tips:
01 -
- Its the comfort of chicken pot pie meets the addictive pull of those famous restaurant biscuits, all in one pan.
- Everything cooks in a single baking dish, which means dinner is impressive and cleanup is minimal.
- The garlic butter brushed on top at the very end is the kind of finishing touch that makes people close their eyes when they take the first bite.
02 -
- Do not overmix the biscuit dough or the topping will turn dense and tough instead of light and fluffy.
- The filling will look quite saucy when you pour it into the dish, and that is exactly right because it thickens as it bakes under the biscuits.
03 -
- Cold butter is non negotiable for the biscuit topping, so cube it first and pop it back in the fridge if your kitchen is warm.
- Let the filling cool for 5 minutes before adding the biscuit dough on top, otherwise the heat starts melting the butter before it even reaches the oven.