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Chicken Cobbler

Chicken cobbler in a blue baking dish, topped with golden biscuit crust and filled with creamy chicken and vegetables.
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Chicken Cobbler is a comforting Southern casserole with a creamy chicken and vegetable filling, topped with cheesy, golden biscuits—perfect for cozy weeknights or family gatherings.

  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Baked
  • Cuisine: Southern
  • Diet: Halal

Ingredients

Scale
  • 1/2 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
  • 2/3 cup all-purpose flour
  • 4 cups reserved chicken broth
  • 1/2 cup heavy whipping cream
  • 4 cups reserved chopped cooked chicken
  • 1 tablespoon minced fresh thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 (7.5-ounce) bags complete buttermilk biscuit mix, Bisquick
  • 2/3 cup shredded Parmesan cheese
  • 2/3 cup shredded Cheddar cheese
  • 1 cup whole milk
  • 1 (4 1/2 pound) chicken, giblets removed
  • 2 stalks celery, cut into large pieces
  • 1 onion, quartered
  • 1/4 cup chopped parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. In a large pot, combine whole chicken, celery stalks, onion, parsley, thyme, bay leaves, salt, and pepper. Cover with water, bring to a boil, reduce heat, and simmer for 45 minutes.
  2. Remove chicken, let it cool, discard skin, and shred meat. Reserve 4 cups of the broth.
  3. Preheat oven to 400°F and spray a 13×9-inch baking dish with non-stick spray.
  4. In a skillet, melt 1/4 cup butter over medium-high heat. Add chopped celery, carrots, onions, and mushrooms. Cook for 5–6 minutes until tender. Stir in peas and set aside.
  5. In a Dutch oven, melt remaining 1/4 cup butter. Add flour and stir constantly for 2 minutes to make a roux.
  6. Gradually whisk in reserved broth, then add heavy cream. Cook for 3–4 minutes while whisking constantly.
  7. Add shredded chicken, sautéed vegetables, thyme, salt, and pepper to the pot. Stir well and adjust seasoning if needed.
  8. Pour the filling mixture into the prepared baking dish.
  9. In a mixing bowl, combine biscuit mix, Parmesan, Cheddar, and milk. Mix until just combined.
  10. Drop large spoonfuls of biscuit batter over the top of the filling evenly.
  11. Bake uncovered for 18–23 minutes or until the biscuits are golden brown on top.

Notes

  • Use rotisserie chicken and canned broth to save time.
  • Store leftovers in the refrigerator for up to 4 days.
  • To reheat, use the oven at 350°F for best results.
  • Turkey can be substituted for chicken.
  • For a vegetarian version, replace chicken with mushrooms or plant-based protein and use vegetable broth.

Nutrition

Find it online: https://recipeshots.com/chicken-cobbler-prefect-recipe/