Chicken Cobbler is a comforting Southern dish that combines a creamy chicken pot pie filling with peas, carrots, and celery, all topped with cheesy, golden biscuits. It’s pure comfort food, perfect for cooler weather and family gatherings.
Why You’ll Love This Recipe
- A delightful twist on classic chicken pot pie
- Rich, creamy, and packed with tender chicken and vegetables
- Topped with cheesy, golden biscuits for a hearty finish
- Perfect for chilly evenings and cozy dinners
- Great for meal prep and leftovers taste even better
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken and Broth:
- 1 (4 1/2-pound) whole chicken, giblets removed
- 2 celery stalks, 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
For the Filling:
- 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 cooked chicken, chopped
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
For the Biscuit Topping:
- 2 (7.5-ounce) bags complete buttermilk biscuit mix (such as Bisquick)
- 2/3 cup shredded Parmesan cheese
- 2/3 cup shredded Cheddar cheese
- 1 cup whole milk
Directions
Prepare the Chicken and Broth:
- In a large pot, combine the whole chicken, celery, onion, parsley, thyme, bay leaves, salt, and black pepper.
- Add enough water to cover the chicken and bring to a boil over medium-high heat.
- Reduce heat and let simmer for about 45 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and let it cool.
- Strain the broth, reserving 4 cups for later use.
- Once the chicken is cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces.
Prepare the Filling:
- Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt 1/4 cup of the butter over medium-high heat.
- Add the chopped celery, carrots, and onion. Sauté for about 5-6 minutes until the vegetables are tender.
- Add the sliced mushrooms and cook for an additional 2-3 minutes.
- Stir in the thawed peas and set aside.
Make the Sauce:
- In a large saucepan or Dutch oven, melt the remaining 1/4 cup butter over medium heat.
- Add the flour and whisk continuously for about 2 minutes to form a roux.
- Gradually whisk in the reserved 4 cups of chicken broth, ensuring there are no lumps.
- Add the heavy whipping cream and cook, whisking constantly, until the mixture thickens, about 3-4 minutes.
- Stir in the shredded chicken, sautéed vegetables, minced thyme, salt, and black pepper. Mix well.
- Pour the mixture into the prepared baking dish.
Prepare the Biscuit Topping:
- In a large bowl, combine the biscuit mix, Parmesan cheese, and Cheddar cheese.
- Add the whole milk and stir until just combined, forming a soft dough.
Assemble and Bake:
- Drop spoonfuls of the biscuit dough over the chicken mixture in the baking dish, covering the surface evenly.
- Bake for about 20-25 minutes, or until the biscuit topping is golden brown and cooked through.
- Remove from the oven and let it sit for a few minutes before serving.
Servings and Timing
- Servings: 8
- Prep Time: Approximately 1 hour
- Cooking Time: Approximately 25 minutes
- Total Time: Approximately 1 hour and 25 minutes
- Calories: Approximately 450 kcal per serving
Variations
- Spicy Kick: Add a dash of hot sauce or cayenne pepper to the filling.
- Vegetarian Option: Swap chicken for mushrooms and add extra veggies like zucchini or bell peppers.
- Dairy-Free Version: Use dairy-free milk and cheese substitutes.
- Gluten-Free Alternative: Replace biscuit mix with a gluten-free blend.
- Herbed Biscuits: Add fresh chopped rosemary or thyme to the biscuit dough for extra flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F oven for 15-20 minutes or microwave individual servings until heated through.
FAQs
How do I make this ahead of time?
You can prepare the filling in advance and store it in the fridge for up to 2 days. Assemble and bake when ready to serve.
Can I use rotisserie chicken instead?
Yes! Rotisserie chicken is a great time-saver and adds extra flavor.
What can I use instead of biscuit mix?
You can make homemade biscuit dough using flour, baking powder, butter, and milk.
Can I add other vegetables?
Absolutely! Green beans, corn, or bell peppers work well in this recipe.
How do I prevent soggy biscuits?
Ensure the filling is thick enough before adding the biscuit topping and bake until golden brown.
Can I make this in a slow cooker?
Yes, cook the filling on low for 4-5 hours, then add biscuit dough and cook for an additional hour.
What can I serve with Chicken Cobbler?
A simple green salad or roasted vegetables complement this dish well.
Can I use canned or frozen biscuits?
Yes, but they may cook differently. Keep an eye on them while baking.
How do I thicken the sauce if it’s too thin?
Simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I make this dairy-free?
Yes, use dairy-free butter, milk, and cheese alternatives.
Conclusion
This Chicken Cobbler is the ultimate comfort food, blending a creamy, hearty filling with a cheesy biscuit topping. Perfect for family dinners, cozy nights, or even meal prep, it’s a dish that will quickly become a household favorite. Try this recipe today and enjoy a warm, satisfying meal that’s both delicious and comforting!
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Chicken Cobbler Recipe
This Chicken Cobbler is the ultimate comfort food, featuring a creamy, hearty chicken pot pie filling with tender chicken, peas, carrots, and celery, all topped with golden, cheesy biscuits. Perfect for family dinners, cozy nights, and meal prep, this Southern-inspired dish is easy to make and incredibly satisfying.
- Total Time: ~1 hour 25 minutes
- Yield: 8 servings
Ingredients
For the Chicken and Broth:
- 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
- ⅔ cup all-purpose flour
- 4 cups reserved chicken broth
- 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)
- ⅔ cup shredded Parmesan cheese
- ⅔ cup shredded Cheddar cheese
- 1 cup whole milk
Notes
- For a spicy kick, add a pinch of cayenne or a dash of hot sauce.
- For a vegetarian option, swap chicken for mushrooms and add zucchini or bell peppers.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For meal prep, make the filling ahead and refrigerate for up to 2 days before baking.
- Prep Time: 1 hour
- Cook Time: ~25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern, Comfort Food
