Cheddar Bay Chicken Cobbler (Printable Version)
Tender chicken and vegetables in savory cream sauce topped with garlic-cheddar biscuits.
# What You'll 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
# Step-by-Step:
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 mixture. Cook, stirring constantly, for 1 minute to form a light roux and cook out 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 to the sauce. Stir everything together and let it simmer on low heat for 3 minutes. Pour the filling into the prepared baking dish.
06 - In a large bowl, whisk together 1½ cups flour, baking powder, garlic powder, sugar, and salt until evenly combined.
07 - Add the cold cubed butter to the flour mixture. Using a pastry blender or fork, cut the butter in until the mixture resembles coarse crumbs with pea-sized pieces remaining.
08 - Gently fold in the shredded cheddar cheese and chopped parsley. Pour in the milk and stir just until the dough comes together. Be careful not to overmix, as this will make the biscuits tough.
09 - Drop 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. The filling should be bubbling at the edges.
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 parsley butter. Let the cobbler cool for 5 minutes before serving.
# Expert Advice:
01 -
- It delivers the comfort of chicken pot pie with half the effort and zero rolling pins required.
- The cheddar bay biscuit topping gets crispy on top and pillowy underneath, soaking up just enough of that creamy sauce.
- One dish, one pan, and you have dinner on the table in about an hour.
02 -
- Do not skip the resting time because the sauce needs those 5 minutes to thicken back up and set slightly.
- Cold butter in the biscuit dough is non negotiable because warmth kills the flaky texture before it even hits the oven.
03 -
- Shred your cheese from a block instead of using pre shredded because the anti caking coatings on bagged cheese prevent it from melting smoothly.
- Drop the biscuit dough in uneven rustic spoonfuls rather than trying to spread it flat because those nooks and crannies get extra crispy and hold more garlic butter.