Category
Main Course
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Calories
375
Chicken Cobbler is the epitome of comfort food, featuring tender chunks of chicken and hearty vegetables nestled beneath a golden biscuit topping. It’s a dish that warms the soul and satisfies the appetite, perfect for cozy family dinners or potluck gatherings with friends. The savory aroma that fills the kitchen as it bakes in the oven is enough to make anyone’s mouth water. With its rustic charm and delicious flavors, Chicken Cobbler is sure to become a favorite in your recipe collection.
This Chicken Cobbler recipe offers a delightful twist on the classic dessert cobbler, transforming it into a savory main course that’s both comforting and hearty.
The tender chicken, flavorful vegetables, and buttery biscuit topping come together to create a dish that’s as delicious as it is satisfying. Whether served for a weeknight dinner or special occasion meal, Chicken Cobbler is sure to impress everyone at the table.
Ingredients
2 lbs chicken breasts, diced
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup all-purpose flour
2 cups chicken broth
1 cup frozen peas
Salt and pepper to taste
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk
Directions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
In the same skillet, add diced onion, carrots, celery, and minced garlic. Cook until vegetables are softened, about 5-7 minutes.
Stir in dried thyme, dried rosemary, and all-purpose flour. Cook for another 2 minutes.
Gradually pour in chicken broth, stirring constantly to prevent lumps from forming. Bring to a simmer and cook until the mixture thickens.
Return cooked chicken to the skillet, along with frozen peas. Season with salt and pepper to taste. Stir to combine.
Transfer the chicken mixture to a 9×13 inch baking dish.
To make the biscuit topping, in a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
Cut in cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add buttermilk, stirring until the dough comes together.
Drop spoonfuls of biscuit dough over the chicken mixture in the baking dish.
Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
Serve hot and enjoy!
Nutrition
