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Chicken Cobbler Recipe

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Discover a twist on tradition with chicken cobbler – a delicious alternative to the ordinary chicken pot pie. It’s rich, buttery, and oh so filling.

Chicken cobbler is one of my go-to weeknight meals. It’s hearty and so filling that there’s no need for a side dish. Better yet, it’s a great way to use leftover chicken or a store-bought rotisserie chicken. The savory aroma wafts through the kitchen as the biscuit crust bakes to perfection, and the bubbling chicken stew underneath is divine. Whenever I have a chicken cobbler in the oven, I know I’m in store for a comforting and flavorful experience. Plus, the versatility of this dish allows you to get creative with your choice of vegetables and seasonings.

Chicken Cobbler

Why You’ll Love Chicken Cobbler

New take on pot pie – Chicken cobbler filling is like chicken pot pie—chunks of chicken and veggies in a rich gravy. The game-changer? The biscuity topping. It is like a cross between pot pie and biscuits and gravy.

Basic ingredients – Butter, flour, chicken, vegetables, broth, simple seasonings – chicken cobbler doesn’t require anything special, which I love. It’s just good, wholesome food without the fluff.

There is a lot of chicken throughout – This dish doesn’t skimp on the star ingredient. Each spoonful is loaded with ample amounts of tender, flavorful chicken, ensuring every bite is a satisfying and protein-packed experience.

A good serving of vegetables – Carrots, celery, and peas add nutritional value, color, and freshness to the overall dish.

Meant for family-style serving – Place this chicken cobbler in the center of the dining table with a large spoon and let everyone help themselves.

Chicken Cobbler Ingredients Notes

To make chicken cobbler, you’ll need the following:

  • Chicken: Leftover chicken or a rotisserie chicken is perfect for chicken cobbler. However, if you don’t have either, season raw chicken breasts with salt and black pepper, add oil to a skillet, and cook for 7 minutes per side over medium heat.
  • Vegetables: Carrots, onion, and celery create the stew/gravy base for the filling, providing a flavorful start, while green peas add a pleasant pop of color and a fresh, grassy flavor.
  • Butter: You can’t make this cobbler without butter (okay, you can, but it wouldn’t be as tasty). It is used in the roux that thickens the chicken filling and is needed for the buttery biscuit topping.
  • Flour: All-purpose is the only way to go. The protein content is perfect for a fluffy, flaky, tender chicken cobbler topping.
  • Milk: The fat from whole milk makes the most amazing biscuit dough.

Refer to the recipe card below for a complete list of ingredients with measurements.

Chicken Cobbler Recipe
Chicken Cobbler Recipe

How to Make Chicken Cobbler

  1. Make a roux: Melt butter in a Dutch oven, then add flour. Cook it until you no longer smell raw flour.
  2. Sauté the aromatics: Add the onion, celery, carrot, and garlic directly to the roux and cook until softened and fragrant. Stir occasionally to prevent browning.
  3. Build the base: Grab a whisk, then slowly pour in the broth and water as you continuously whisk. I suggest using a whisk instead of a spoon because it quickly breaks up any lumps. The smoother the base, the better the mouthfeel.
  4. Add the chicken: After simmering the base, the chicken and peas go in and spend some time in the pot to warm through and give the flavors time to meld.
  5. Time for the topping: Combine the dry ingredients in a bowl, cut cold butter into the dry ingredients, then add milk. You will notice that the dough is more hydrated than your standard biscuit dough; there is a reason for that. Instead of rolling it out, you will drop spoonfuls of it on top for a rustic look.
  6. Assemble and bake: Pour the chicken mixture into a prepared baking dish, spoon the biscuit dough on top, and bake. A bubbling, golden brown, savory cobbler will be ready in less than an hour.
How To Make Chicken Cobbler

Variations, Substitutions, and Cooking Tips

Make it gluten-free – Just replace the all-purpose flour with gluten-free all-purpose flour.

Change up the vegetables – You can use anything you like. Bell pepper would work well; you can step outside the box with leeks or fennel, add a spicy kick with ginger, or use herbs to enhance your chicken cobbler. Thyme and sage work especially well for this dish, but there’s a lot of room to play.

Go dairy-free – The butter and milk in this recipe can be replaced with dairy-free alternatives. The butter used to make the roux can be swapped for oil or Earth Balance. Earth Balance or chilled refined coconut oil is best for the biscuit topping, while unsweetened dairy-free milk can replace whole milk. The flavor and texture will differ slightly, but nothing major.

TikTok chicken cobbler or any biscuit mix – If you’re strapped for time, your favorite mixture will do in a pinch. Depending on the one chosen, you may need to add a little extra milk to make it easy to dollop. You can also use Red Lobster Cheddar Bay biscuit mix which was part of a viral TikTok recipe for chicken cobbler.

Add cheese – Add to the biscuit dough or sprinkle on top of the chicken cobbler towards the end of baking for a crisp cheese top.

Homemade Chicken Cobbler

Chicken Cobbler Recipe

Yield: 4 Servings
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes

Discover a twist on tradition with chicken cobbler – a delicious alternative to the ordinary chicken pot pie. It’s rich, buttery, and oh so filling.

Ingredients

Filling

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 6 ounces diced onion
  • 3 ounces diced celery
  • 3 ounces diced carrot
  • 2 garlic cloves, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 cups chicken broth, reduced-sodium
  • 1 cup water
  • 1 ½ pounds shredded or diced chicken
  • 4 ounces green peas, fresh or frozen

Biscuit Topping

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cut into small cubes
  • 5 ounces whole milk

Instructions

    1. Melt the butter in a nonstick Dutch oven over medium heat.
    2. Add the flour. Cook for a minute or two to cook the flour. You do not want to smell any raw flour.
    3. Add the onion, celery, and carrot. Sauté for 4-5 minutes or until softened.
    4. Toss in the garlic and cook for another minute.
    5. Whisk in the broth, water, salt, and black pepper.
    6. Bring to a boil, reduce to a simmer, cover, and cook for 25 minutes.
    7. Add the chicken and peas. Cook for 10 minutes.
    8. Remove from the heat and set aside.
    9. Preheat the oven to 350°F and lightly butter a 9x13 inch baking dish.
    10. Whisk the flour, baking powder, sugar, and salt in a bowl.
    11. Cut the butter into the flour mixture until the mixture resembles coarse crumbs.
    12. Slowly pour in the milk as you mix. It should look like an overhydrated biscuit dough, similar to what you would use for drop biscuits.
    13. Pour the chicken and vegetable mixture into the prepared baking dish.
    14. Dollop the biscuit dough on top.
    15. Bake for 30-40 minutes or until bubbly and golden brown.
    16. Remove from the oven and set aside for 10 minutes then serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 802Total Fat: 46gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 187mgSodium: 1499mgCarbohydrates: 58gFiber: 5gSugar: 9gProtein: 39g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Main Dish
Chicken Cobbler Recipe

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