Description
A comforting Southern-style chicken cobbler featuring a creamy chicken and vegetable filling topped with a golden, buttery biscuit crust. Perfect for cozy nights or family dinners.
Ingredients
Creamy Chicken Filling:
2 cups cooked, shredded chicken
2 tablespoons butter
1 small onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme or 1 tablespoon fresh thyme
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
1 cup frozen peas
½ teaspoon smoked paprika
Salt and black pepper to taste
Buttery Biscuit Topping:
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons cold butter
¾ cup buttermilk
½ teaspoon honey
Instructions
- Sauté vegetables:Melt butter in a skillet. Add onions, carrots, and celery and cook until softened.
- Add garlic and thyme:Stir in minced garlic and thyme. Cook for 1 minute until fragrant.
- Make the roux:Sprinkle in flour and stir for 1–2 minutes to form a base.
- Build the sauce:Slowly whisk in chicken broth and simmer 2–3 minutes. Add heavy cream and cook until thickened.
- Add chicken and peas:Stir in shredded chicken, peas, and smoked paprika. Season with salt and pepper. Set aside.
- Prepare biscuit dough:Mix flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in buttermilk and honey until just combined.
- Assemble the cobbler:Preheat oven to 375°F (190°C). Grease a baking dish, spread the chicken filling, and top with spoonfuls of biscuit dough.
- Bake and serve:Bake 25–30 minutes until golden and bubbling. Let rest 5–10 minutes before serving warm.
Notes
For shortcuts, use rotisserie chicken and canned biscuits if preferred. Add extra vegetables or seasonings to customize. Leftovers keep well for 3–4 days in the fridge or up to 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg