Discover the comforting charm of Chicken Cobbler, where tender shredded chicken mingles with vibrant vegetables and a creamy sauce beneath a fluffy cheddar biscuit topping. This dish offers a heartwarming blend of textures and flavors, perfect for cozy family dinners or casual entertaining.
Each bite delivers the rich taste of savory chicken and garden vegetables, enhanced by the cheesy goodness of golden baked biscuits. Simple ingredients come together effortlessly in this satisfying casserole that’s sure to become a weeknight favorite.
- Easy to prepare with minimal ingredients and one baking dish for hassle-free cleanup.
- Comforting layers of creamy chicken and vegetables complement a fluffy, cheesy biscuit crust.
- Family-friendly and perfect for feeding a crowd, making mealtime both delicious and convenient.
Ingredients
- Unsalted butter: Half a cup of melted butter adds richness and ensures a golden, flavorful biscuit topping.
- Rotisserie chicken: One whole shredded rotisserie chicken provides tender, juicy protein with minimal prep time.
- Frozen peas and carrots: A 12-ounce bag combines sweet peas and carrots for a colorful, nutritious vegetable layer.
- Cream of chicken soup with herbs: One 10.5-ounce can delivers a creamy, savory base infused with fragrant herbs.
- Chicken broth: One cup of broth enhances moisture and depth of flavor in the filling.
- Celery: Half a cup of chopped celery adds a subtle crunch and fresh aromatic note.
- Onions: Half a cup of chopped onions provides sweetness and a gentle pungency to balance the dish.
- Biscuit mix: An 11-ounce box of biscuit mix creates the light, fluffy topping that bakes golden brown.
- Milk: Two cups of milk combine with biscuit mix to form a soft batter for the crust.
- Shredded cheddar cheese: Half a cup adds a sharp, melty layer both inside the biscuit batter and on top, enhancing flavor.
Instructions
- Preheat and Prepare Baking Dish
Set your oven to 375°F (190°C) and grease a baking dish with melted butter to coat the bottom. This step ensures the dish won’t stick and adds flavor to the base.
- Layer Chicken and Vegetables
In a bowl, toss frozen peas and carrots with the chopped celery and onions. Spread the shredded rotisserie chicken evenly in the greased dish, then layer the vegetable mixture on top to create a balanced filling.
- Mix Biscuit Batter
Combine the biscuit mix with milk and half of the shredded cheddar cheese in a separate bowl. Stir until just combined to form a soft batter that will bake into a fluffy, cheesy topping.
- Compose Creamy Sauce Layer
Whisk together the chicken broth and cream of chicken soup until smooth. Gently pour this mixture over the vegetables in the baking dish without stirring, allowing it to settle between layers.
- Top with Biscuit Batter
Spread the prepared biscuit batter evenly over the creamy chicken and vegetable base. This even layer will bake into a golden crust that seals in moisture and flavor.
- Bake Until Golden and Bubbling
Place the dish in the preheated oven and bake for 45 to 60 minutes. The biscuit topping should turn golden brown and the filling will bubble, indicating it’s fully cooked and ready to serve.
- Cool and Serve
Let the cobbler cool slightly before serving to allow the filling to thicken a bit, making it easier to portion and enjoy.
- Use fresh rotisserie chicken for a quicker meal or substitute with cooked homemade chicken for a personalized touch.
- Do not stir after pouring the creamy soup and broth mixture to maintain distinct layers for texture contrast.
- Keep an eye on the biscuit topping to avoid over-browning; cover with foil if needed during baking.
Storage Tips
Store leftover Chicken Cobbler covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crispness of the biscuit topping and warmth of the filling.
Serving Suggestions
Pair this hearty cobbler with a fresh green salad or steamed vegetables for a balanced meal. A crisp white wine or light iced tea complements the creamy, cheesy flavors beautifully.
- Use a chilled biscuit batter for a lighter, flakier topping that rises well while baking.
- Add herbs like thyme or rosemary to the vegetable mix for an aromatic boost.
- Consider mixing in additional vegetables such as mushrooms or corn to vary textures and flavors.
FAQs
- Can I make this Chicken Cobbler ahead of time?
Yes, you can assemble the dish a few hours ahead and refrigerate. Bake just before serving to retain freshness and texture.
- What if I don’t have biscuit mix?
You can substitute with self-rising flour combined with baking powder and salt, adjusting the milk amount to form a batter.
- Is there a gluten-free option?
Use a gluten-free biscuit mix and confirm all other ingredients are gluten-free to make this dish suitable for gluten sensitivities.
- Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas, carrots, celery, and onions can be substituted; just sauté them lightly beforehand to soften.
- How can I make this dish more creamy?
Add extra cream of chicken soup or a splash of heavy cream to enrich the sauce layer before baking.
- Is this recipe suitable for meal prep?
Yes, Chicken Cobbler freezes well. Portion and freeze before baking, then thaw overnight and bake when ready to enjoy.
- Can I add spice to this dish?
For a mild kick, add cayenne pepper or smoked paprika to the vegetable mix or biscuit batter according to your preference.
Chicken Cobbler
Equipment
- 1 baking dish greased
- 1 mixing bowl
Ingredients
- 1/2 cup unsalted butter melted
- 1 rotisserie chicken meat removed and shredded
- 12- ounce bag frozen peas and carrots
- 10.5 ounces cream of chicken soup with herbs
- 1 cup chicken broth
- 1/2 cup celery chopped
- 1/2 cup onions chopped
- 11- ounce box biscuit mix
- 2 cups milk
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Pour melted butter into a greased baking dish to coat the bottom.
- In a bowl, combine frozen peas and carrots with chopped celery and onions.
- Layer shredded chicken in the baking dish followed by the vegetable mixture.
- In another bowl, mix biscuit mix, milk, and half of the shredded cheddar cheese until well combined.
- Whisk together chicken broth and cream of chicken soup, then pour over the vegetable layer without stirring.
- Spread the biscuit mixture evenly over the creamy chicken and vegetable layer.
- Bake for 45 minutes to 1 hour, until the topping is golden brown and bubbling.
- Allow to cool slightly before serving.
Notes
- Use fresh herbs to enhance flavor.
- Substitute cheddar with mozzarella for a milder taste.
- Store leftovers refrigerated up to 3 days.
