Description
This classic Chicken Cobbler recipe combines tender, flavorful chicken in a creamy vegetable sauce topped with a golden, cheesy biscuit crust. Slow-cooked with fresh herbs and vegetables, the filling is rich and comforting, making it a perfect hearty dinner for family gatherings or cozy nights in.
Ingredients
Scale
For the Chicken Broth and Poached Chicken:
- 1 (4 ½-pound) whole chicken, giblets removed
- 2 celery stalks, cut into large pieces
- 1 onion, quartered
- ¼ cup chopped parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon salt
- ½ teaspoon ground black pepper
For the Filling:
- ½ cup butter, divided
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 (8-ounce) package sliced fresh mushrooms
- 1 cup frozen peas, thawed
- â…” cup all-purpose flour
- 4 cups reserved chicken broth (from poaching)
- ½ cup heavy whipping cream
- 4 cups cooked chicken, chopped
- 1 tablespoon minced fresh thyme
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
For the Biscuit Topping:
- 2 (7.5-ounce) bags complete buttermilk biscuit mix (such as Bisquick)
- â…” cup shredded Parmesan cheese
- â…” cup shredded Cheddar cheese
- 1 cup whole milk
Instructions
- Prepare the Chicken Broth and Cook the Chicken: In a large pot, place the whole chicken and cover with water. Add the celery stalks, quartered onion, parsley, thyme sprigs, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and let simmer for about 1 hour until the chicken is cooked through and tender. Remove the chicken and set aside to cool. Reserve the broth by straining it and discarding the vegetables and herbs.
- Shred the Chicken: Once cool enough to handle, remove the skin and bones from the chicken and chop the meat into bite-sized pieces. Set aside 4 cups of chopped chicken for the filling.
- Prepare the Vegetable Base: In a large skillet or saucepan, melt half of the butter over medium heat. Add the chopped celery, carrots, onion, and sliced mushrooms. Sauté until the vegetables are tender, about 6-8 minutes.
- Make the Sauce: Stir in the flour to the sautéed vegetables to form a roux and cook for 1-2 minutes, stirring constantly to remove the raw flour taste. Gradually whisk in 4 cups of the reserved chicken broth to avoid lumps. Cook, stirring frequently, until the sauce thickens and comes to a gentle boil, about 5 minutes. Reduce heat and stir in the heavy cream, chopped chicken, minced thyme, salt, and black pepper. Simmer for an additional 5 minutes until heated through and well combined.
- Preheat the Oven and Prepare the Biscuit Topping: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the biscuit mix with the whole milk and melted remaining butter to create a thick biscuit dough. Fold in the shredded Parmesan and Cheddar cheese.
- Assemble the Cobbler: Pour the chicken and vegetable filling into a 9×13-inch baking dish. Drop spoonfuls of the biscuit dough over the top, covering the filling evenly but not completely sealed to allow steam to escape.
- Bake: Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and cooked through. The filling should be bubbling around the edges.
- Serve: Remove from the oven and let cool for 5 minutes before serving. This allows the filling to set slightly for easy serving.
Notes
- You can use leftover cooked chicken instead of poaching a whole bird to save time.
- For a gluten-free option, substitute the biscuit mix and flour with gluten-free alternatives.
- Fresh herbs add great flavor, but dried thyme can be used in a pinch (use about 1 teaspoon dried instead of fresh).
- Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly.
- Adding different vegetables like corn or green beans can personalize this recipe to your liking.
