Save to Pinterest 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 first made this chicken cobbler on a chilly evening after finding leftover rotisserie chicken in the fridge. The extra-cheesy biscuits on top are now a family request whenever we want something cozy and comforting.
Ingredients
- Unsalted butter: 2 tablespoons
- Olive oil: 1 tablespoon
- 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 (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 (biscuit): 1 1/2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt (biscuit): 1/2 teaspoon
- Black pepper (biscuit): 1/2 teaspoon
- Cold unsalted butter: 6 tablespoons, cubed
- Sharp cheddar cheese: 1 cup, grated
- Cold buttermilk: 3/4 cup
Instructions
- Prep the oven:
- Preheat the oven to 400°F (200°C).
- Cook vegetables:
- In a large ovenproof skillet or baking dish, melt the butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add aromatics:
- Stir in garlic, thyme, parsley, salt, and pepper. Cook for 1 minute until fragrant.
- Make sauce:
- Sprinkle in flour and cook for 2 minutes, stirring constantly. Gradually pour in chicken broth and milk, stirring to avoid lumps. Simmer and cook until slightly thickened, about 4–5 minutes.
- Add chicken and peas:
- Stir in shredded chicken and peas. Remove from heat.
- Prepare biscuit topping:
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and pepper for the biscuit topping.
- Cut in butter:
- Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
- Add cheese and buttermilk:
- Stir in cheddar cheese, then add buttermilk, mixing just until combined (do not overmix).
- Top and bake:
- Drop spoonfuls of biscuit dough evenly over chicken filling. Bake for 30–35 minutes until biscuits are golden brown and filling is bubbling.
- Finishing:
- Let rest for 5 minutes before serving.
Save to Pinterest This dish always brings my family together around the table, especially when everyone wants seconds—those cheesy biscuits never last long.
Required Tools
Large ovenproof skillet or 9x13-inch baking dish, mixing bowls, whisk, pastry cutter or fork, measuring cups and spoons, spoon or cookie scoop
Allergen Information
Contains dairy (milk, butter, cheese) and wheat (flour). May contain traces of gluten verify if using gluten-free flour. Check chicken broth and cheese labels for potential allergens.
Nutritional Information
Calories: 480 Total Fat: 24 g Carbohydrates: 38 g Protein: 29 g (per serving)
Save to Pinterest Serve warm right from the oven and enjoy the comforting flavors. Leftovers reheat beautifully for lunch the next day.
Common Recipe Questions
- → What type of chicken works best for this dish?
Rotisserie or poached chicken is ideal as it’s tender and easy to shred, blending well with the creamy filling.
- → Can I prepare the biscuit topping ahead of time?
Yes, you can mix the biscuit dough in advance and keep it chilled until ready to bake for convenience.
- → How can I ensure the biscuits bake evenly?
Drop spoonfuls evenly spaced over the filling to allow proper rising and browning throughout baking.
- → What are good vegetable substitutes?
Carrots, celery, and peas can be replaced or supplemented with green beans, corn, or diced bell peppers.
- → Is there a way to make the filling creamier?
Adding a splash of heavy cream during the simmering step enhances richness and smoothness.