Description
This Chicken Cobbler is a hearty and creamy casserole with shredded chicken, a rich sauce, and a buttery biscuit topping. It’s a perfect one-pan meal for a cozy dinner.
Ingredients
For the Filling:
- 3 cups cooked, shredded chicken (rotisserie works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
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Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Make the Filling: In a large bowl, whisk together the chicken broth, milk, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken, frozen vegetables, and melted butter. Pour this mixture into the prepared baking dish.
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Prepare the Biscuit Batter: In another bowl, whisk together the flour, baking powder, and salt. Stir in the buttermilk and melted butter until just combined.
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Assemble the Cobbler: Carefully pour the biscuit batter over the chicken mixture. Do not stir—it will create a layered cobbler effect.
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Bake: Place the dish in the oven and bake for 40-45 minutes, or until the biscuit topping is golden brown and cooked through.
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Serve: Let it cool for about 5 minutes, then sprinkle with cheddar cheese and parsley if desired. Serve warm!
Notes
- Make it creamy: Add ½ cup of sour cream for extra richness.
- Want extra crunch? Mix in crispy bacon bits or top with fried onions.
- Substitutions: Use turkey instead of chicken or almond milk instead of regular milk.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes.