Cheddar Bay Chicken Cobbler (Printable)
Hearty chicken and vegetable filling topped with golden cheddar-garlic biscuits
# What's Needed:
→ 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 - ⅓ 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 together and simmer on low heat for 3 minutes. Pour the filling evenly into the prepared baking dish.
06 - In a large mixing bowl, whisk together the flour, baking powder, garlic powder, sugar, and salt. Cut in the cold cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs.
07 - Fold in the shredded cheddar cheese and chopped parsley. Pour in the milk and mix gently just until combined, being careful not to overwork the dough.
08 - Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface as uniformly as possible.
09 - Bake for 25 to 30 minutes, or until the biscuit topping is golden brown and cooked through.
10 - While the cobbler bakes, combine the melted butter, garlic powder, and chopped parsley in a small bowl.
11 - Remove the cobbler from the oven and immediately brush the tops of the biscuits generously with the garlic parsley butter. Allow to cool for 5 minutes before serving.
# Tips for Success:
01 -
- The biscuit topping soaks up just enough of the creamy sauce underneath while staying golden and fluffy on top.
- It uses everyday pantry ingredients and comes together in one hour flat, which is faster than delivery.
- Rotisserie chicken does the heavy lifting so you never feel like you spent all day cooking.
02 -
- If you pull the cobbler out too early the center biscuits will be raw dough, so always check with a toothpick in the thickest biscuit.
- Cold butter in the biscuit dough is non negotiable because warm butter means flat dense tops every single time.
03 -
- Let the filling simmer until it looks slightly thicker than you think it needs because it thins out during baking.
- Shred your own cheese from a block because pre shredded cheese is coated in anti caking powder that makes it grainy instead of smooth and melty.