Chicken Cobbler
This homemade chicken cobbler is the from-scratch version of the viral casserole everyone has been making, with a rich, creamy chicken filling and buttery cheddar garlic drop biscuits baked right on top.
Servings: 6
Ingredients
- 4 Tablespoons Butter
- 1 medium Onion
- 2 stalks Celery
- 2 large Carrots
- 2 cloves Garlic
- 1/4 cup Flour
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1/2 to 1 teaspoon Salt
- 1/2 to 1 teaspoon Pepper
- 1 teaspoon dried Parsley
- 3 to 4 cups cooked shredded chicken *see notes
- 1 teaspoon thyme (optional)
HOMEMADE BISCUITS:
- 1 1/2 cups Flour
- 1 1/2 teaspoons Baking Powder
- 3/4 teaspoon Salt or 1 teaspoon salt if using unsalted butter
- 1/2 cup Cold Butter grated
- 1/2 cup Buttermilk
- 1 cup Grated Cheddar Cheese (optional)
- 1 to 2 Tablespoons Melted Butter (for brushing on top)
- 1/4 teaspoon Garlic Powder (optional)
Instructions
- Preheat the oven. Preheat the oven to 375°F and grease a 9x13 baking dish.
- Cook the vegetables. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, celery, and carrots and cook 6 to 8 minutes, until softened. Stir in the garlic and cook 30 seconds more.
- Make the roux. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes.
- Build the gravy. Slowly whisk in the chicken broth, then the heavy cream. Add the thyme, parsley, salt, and pepper. Simmer 3 to 5 minutes, stirring, until thickened enough to coat the back of a spoon.
- Finish the filling. Stir in the shredded chicken. Taste and adjust the seasoning. Pour into the prepared baking dish.
- Make the biscuits. Whisk the flour, baking powder, and salt in a medium bowl. Toss in the grated cold butter until coated, then stir in the cheddar. Add the buttermilk and stir just until a shaggy dough forms. Do not overmix.
- Top and bake. Drop heaping spoonfuls of dough over the hot filling, leaving small gaps between them. Bake 25 to 30 minutes, until the biscuits are deep golden and the filling bubbles at the edges.
- Brush and rest. Whisk the melted butter with the garlic and parsley and brush over the hot biscuits. Let rest 10 minutes before serving.
Notes
WHAT CHICKEN TO USE IN CHICKEN COBBLER:
OPTION 1 — ROTISSERIE CHICKEN:
I grab one from Costco because it's the best bang for your buck. Pull the meat while it's still slightly warm — it comes off the bone much easier than cold. Rotisserie chicken is heavily salted, so start with ½ teaspoon of salt in the filling and taste before adding more. OPTION 2 — POACHED CHICKEN:
The most tender option. Place 1½ pounds of boneless, skinless chicken breasts or thighs in a saucepan with enough chicken broth or water to cover by an inch. Add a smashed garlic clove, a few peppercorns, and a teaspoon of salt. Bring to a bare simmer, not a boil. Cover, reduce heat to low, and cook 12 to 15 minutes for breasts or 15 to 18 for thighs, until it reaches 165°F. Let it rest in the liquid 10 minutes before shredding — that's what keeps it from drying out. OPTION 3 — SAUTÉED CHICKEN:
The most flavorful, because the browned bits left in the pan dissolve right into the gravy. Cut 1½ pounds of boneless, skinless chicken into ¾-inch pieces, pat dry, and season with salt and pepper. Heat a tablespoon of butter or oil in your Dutch oven over medium-high heat. Add the chicken in a single layer and let it sit undisturbed 2 to 3 minutes before stirring, then cook 3 to 4 minutes more until golden. Work in two batches if the pan looks crowded. Transfer to a plate, build the filling in the same pan, and scrape up the browned bits when you add the broth. Stir the chicken back in after the gravy thickens.
I grab one from Costco because it's the best bang for your buck. Pull the meat while it's still slightly warm — it comes off the bone much easier than cold. Rotisserie chicken is heavily salted, so start with ½ teaspoon of salt in the filling and taste before adding more. OPTION 2 — POACHED CHICKEN:
The most tender option. Place 1½ pounds of boneless, skinless chicken breasts or thighs in a saucepan with enough chicken broth or water to cover by an inch. Add a smashed garlic clove, a few peppercorns, and a teaspoon of salt. Bring to a bare simmer, not a boil. Cover, reduce heat to low, and cook 12 to 15 minutes for breasts or 15 to 18 for thighs, until it reaches 165°F. Let it rest in the liquid 10 minutes before shredding — that's what keeps it from drying out. OPTION 3 — SAUTÉED CHICKEN:
The most flavorful, because the browned bits left in the pan dissolve right into the gravy. Cut 1½ pounds of boneless, skinless chicken into ¾-inch pieces, pat dry, and season with salt and pepper. Heat a tablespoon of butter or oil in your Dutch oven over medium-high heat. Add the chicken in a single layer and let it sit undisturbed 2 to 3 minutes before stirring, then cook 3 to 4 minutes more until golden. Work in two batches if the pan looks crowded. Transfer to a plate, build the filling in the same pan, and scrape up the browned bits when you add the broth. Stir the chicken back in after the gravy thickens.
Nutrition
Calories: 719kcal | Carbohydrates: 36g | Protein: 29g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1328mg | Potassium: 515mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5626IU | Vitamin C: 4mg | Calcium: 267mg | Iron: 3mg
