Cheddar Bay Chicken Cobbler (Printable Version)
Hearty chicken and vegetables topped with golden cheddar-garlic biscuits in a rich, creamy sauce.
# What You Need:
→ 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 Steps:
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 smooth roux.
04 - Slowly whisk in the chicken broth, followed by the whole milk. Continue stirring and cooking until the mixture thickens, about 2 to 3 minutes.
05 - Add the shredded chicken, thawed peas and carrots, corn, dried thyme, sea salt, and black pepper. Stir until evenly combined and simmer on low heat for 3 minutes. Pour the filling into the prepared baking dish.
06 - In a large mixing bowl, whisk together the flour, baking powder, garlic powder, sugar, and salt until evenly distributed.
07 - Using a pastry blender or fork, cut the cold cubed butter into the dry mixture until it resembles coarse crumbs with pea-sized pieces.
08 - Stir in the shredded cheddar cheese and chopped parsley. Pour in the milk and fold gently just until combined — avoid overmixing to keep the biscuits tender.
09 - Drop generous spoonfuls of the biscuit dough evenly across the surface of the chicken filling, covering as much area as possible.
10 - Bake for 25 to 30 minutes, or until the biscuit topping is golden brown and cooked through.
11 - While the cobbler bakes, combine the melted butter, garlic powder, and chopped parsley in a small bowl.
12 - Remove the cobbler from the oven and immediately brush the tops of the biscuits generously with the garlic butter glaze. Allow to cool for 5 minutes before serving.
# Helpful Tips:
01 -
- That Cheddar Bay biscuit crust on top of a creamy chicken filling tastes like two comfort classics got together and had a delicious baby.
- It uses rotisserie chicken so the actual work is maybe fifteen minutes before the oven takes over.
- The garlic butter brushed on at the end makes the whole kitchen smell like a restaurant you wish you lived above.
02 -
- Do not overmix the biscuit dough or you will end up with dense, chewy knobs instead of fluffy, tender biscuits that rise properly.
- Let the cobbler rest for five minutes after it comes out of the oven or the filling will lava slide all over your plates.
- If your sauce seems too thick before pouring it into the dish, splash in another tablespoon of broth because it will thicken more as it bakes.
03 -
- Cold butter is the single most important detail in the biscuit topping, so cut it into cubes and stick it back in the fridge until the exact moment you need it.
- Dropping the biscuit dough in rustic spoonfuls instead of spreading it flat gives you those gorgeous irregular nooks and crannies that catch the garlic butter.