Chicken Cobbler
Nov 24, 2024, Updated Jan 27, 2026
This post may contain affiliate links. Please read our disclosure policy.
This chicken cobbler recipe is unlike anything you’ve had before. A creamy filling of chicken, peas, and carrots is topped with a cheesy biscuit layer and baked until bubbly. The end result is good ol’ pure comfort food.
I’m a big fan of cozy chicken dinners. Give me a big plate of crock pot chicken and rice or chicken stuffing casserole any day of the week, and I’m happy! Especially during the colder months, there’s nothing like digging into a hearty meal featuring tender chicken breasts or thighs.
Which brings me to this recipe. I know what you’re thinking: chicken cobbler? Isn’t cobbler a dessert? Traditionally, yes, but today, we’re making a savory cobbler, similar to my chicken pot pie recipe, with a creamy chicken filling and homemade biscuits.
Why You’ll Love My Chicken Cobbler Recipe
- Cozy comfort. There’s nothing like creamy chicken, veggies, and biscuits to warm you up from the inside out. This recipe is basically next-level comfort food, and it’s a complete meal in and of itself.
- Easy. I make my chicken cobbler recipe entirely from scratch using basic, easy-to-find ingredients. There are no complicated techniques either. If you can mix ingredients, you can make this.
- Homemade biscuit mix. I swapped the Red Lobster cheddar biscuit mix for a homemade biscuit mix. You’ll only need a few simple ingredients to make it.
- Creamy topping from scratch. The TikTok version of this recipe tops the biscuit layer with a combination of cream of chicken soup and chicken stock. I made my own version using butter, flour, milk, chicken stock, and sour cream.
Recipe Ingredients
I’ve included notes on substitutions for this chicken cobbler recipe below, and you’ll find a printable list of ingredients in the recipe card further down the page.
Roasted Chicken
- Boneless skinless chicken thighs – Boneless skinless chicken breasts or chicken breast tenders would also work.
- Kosher salt and ground black pepper
- Olive oil – Avocado oil would also work.
- Sour cream – Go full-fat for a satisfying, creamy filling.
- Mayonnaise – Use a full-fat, real mayonnaise for the best results.
Biscuit Layer
- Dry ingredients – All-purpose flour, baking powder, baking soda, and sugar.
- Seasoning – Garlic powder, onion powder, and kosher salt.
- Dairy – Cold butter, milk, buttermilk, and shredded cheddar cheese. If you don’t have buttermilk, here’s how to make buttermilk substitute.
Creamy Topping
- Butter – Unsalted butter is best here.
- Flour – Use all purpose flour.
- Milk – I used whole milk but 2% would also work.
- Chicken broth – I like using low-sodium chicken stock, but vegetable broth or bone broth would also work.
- Sour cream – I suggest using full-fat sour cream for velvety results.
- Kosher salt and ground black pepper – To flavor and season the cream mixture.
Helpful Tips
- Let the chicken rest. Before shredding the chicken, it is important to let it rest for a few minutes at room temperature. This gives the juices a chance to redistribute throughout the meat, making every bite succulent and flavorful.
- Cold butter. The butter you use for the biscuit topping should be as cold as possible when you grate it into the dry ingredients.
- Don’t overwork the dough. When adding the dairy to the biscuit dough, mix just until everything is combined. Overworking the dough can create two issues: (a) cause the gluten in the flour to overdevelop, ending you with tough, dense results and (b) melt the cold butter, which you want to avoid if you want a flaky topping.
- Don’t mix the layers together. It might be tempting to mix the creamy topping into the biscuit batter as you spread it over the top. Don’t. You want the biscuits to bake through and the creamy topping to bubble up into golden brown perfection. Neither will happen if you mix the two layers together.
Variation Ideas
- Use rotisserie chicken. If you’re short on time, grab a rotisserie chicken from the store, remove the meat, and shred it.
- Include more (or different) veggies. I love the classic peas and carrots in this chicken cobbler recipe, but you can add more veggies or replace them. Sauteed zucchini, cooked mushrooms, corn, and/or roasted broccoli florets will also work.
- Try a different shredded cheese. Cheddar is great here, but shredded parmesan is okay to use.
- Play with the seasonings. I kept things simple with salt, pepper, garlic powder, and onion powder, but you can add some dried or fresh herbs (thyme, oregano, and/or parsley would be my top picks) or a little spice. A kick of cayenne or smoked paprika could be a fun addition to the biscuit topping.
Pin this now to find it later
Pin It
Chicken Cobbler
This easy chicken cobbler recipe is 100% made from scratch. A creamy shredded chicken filling with peas and carrots is baked with a cheesy biscuit layer until golden and bubbly.
Ingredients
Roasted chicken
- 3 pounds boneless skinless chicken thighs
- 3 teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- ½ cup sour cream
- ½ cup mayonnaise
Biscuit layer
- 2 cups all-purpose flour
- 1¼ tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ cup butter, cold
- 1 cup milk
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
Creamy topping
- 3 tablespoons butter
- 2 tablespoon flour
- 1 cup milk
- 1 cup chicken stock
- ½ cup sour cream
- kosher salt and freshly ground black pepper, to taste
For the casserole
- ½ cup salted butter
- 16 ounce bag of frozen peas and carrots
Instructions
- Prep. Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Season the chicken. In a large mixing bowl, toss the chicken with the salt, pepper, and olive oil until it is well coated.
- Roast. Arrange the chicken in a single layer on a baking sheet and bake for 20 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165°F. Remove the chicken from the oven and reduce the oven temperature to 375°F.
- Rest and shred. Let the chicken rest for 5 minutes and then shred it.
- Make it creamy. In a large mixing bowl, mix together the chicken, sour cream, and mayo. Set the chicken mixture aside.
- Make the biscuit topping. Whisk together the flour, baking powder, baking soda, sugar, garlic powder, onion powder, and salt. Grate the butter into the flour mixture. Mix in the milk and buttermilk just until combined. Fold in the cheddar cheese.
- Make the creamy topping. Melt the butter over medium heat in a saucepan. Whisk in the flour and cook for 30 seconds. Gradually whisk in the milk followed by the chicken stock. Cook, whisking consistently, until the mixture starts to thicken. Remove the pan from the heat and whisk in the sour cream. Taste the contents of the pan and season with salt and pepper to taste.
- Melt the butter. Place ½ cup butter in a 9X13-inch casserole dish and pop it in the oven. Once the butter has melted, remove the casserole dish from the oven.
- Assemble the casserole. Spread the chicken in an even layer over the bottom of the casserole dish. Spread the frozen veggies over the chicken. Spread the biscuit layer over the veggies. Spread the creamy topping over the biscuit layer. Do not at any point mix the layers together.
- Bake. Bake uncovered for 1 hour or until the topping is nice and golden brown.
- Serve. Remove the chicken cobbler from the oven and let it rest for 5 to 10 minutes before serving.
Equipment
Nutrition
Calories: 727kcal | Carbohydrates: 33g | Protein: 37g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1547mg | Potassium: 790mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5397IU | Vitamin C: 5mg | Calcium: 295mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
How to Make This Chicken Cobbler Recipe
- Prep. Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Season & roast the chicken. Season the chicken and roast in the oven until the thickest part of the largest piece reads 165°F with an Instant Thermometer.
- Adjust oven temp. Remove the chicken from the oven and reduce the temperature to 375°F.
- Shred chicken & make it creamy. Let the chicken rest for 5 minutes and then shred it. Mix together the chicken, sour cream, and mayo. Set aside.
- Make the biscuit topping. Whisk together the dry ingredients together. Grate the butter into the mixture. Add the milk and buttermilk just until combined. Fold in the cheddar cheese.
- Make the topping. Melt the butter over medium heat in a saucepan. Whisk in the flour and cook for 30 seconds. Gradually whisk in the milk followed by the chicken stock. Cook until the mixture starts to thicken. Remove the pan from the heat and whisk in the sour cream. Taste and season with salt and pepper to taste.
- Prep your baking dish. Place ½ cup butter in a 9X13-inch casserole dish and pop it in the oven. Once the butter has melted, remove the casserole dish from the oven.
- Assemble the casserole. Spread the chicken in an even layer over the bottom of the casserole dish. Spread the frozen veggies over the chicken. Spread the biscuit layer over the veggies. Spread the creamy topping over the biscuit layer. Do not at any point mix the layers together.
- Bake. Bake the chicken cobbler uncovered for 1 hour or until the topping is nice and golden brown.
How to Store and Reheat Leftovers
- To store. Once the casserole has cooled completely, cover the baking dish with a double layer of plastic wrap or arrange slices in a single layer in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Allow the cobbler to thaw in the fridge (if frozen) before removing the plastic wrap or arranging slices in a single layer in a baking dish. Cover the baking dish with aluminum foil and bake at 350°F for 20-25 minutes or until the leftovers are heated through. You can also microwave individual portions in 30-second intervals until warm.
Can you use buttermilk biscuits in the can instead of making the biscuit mix?
Hi! Yes, you can definitely use unbaked Pillsbury biscuits.
Very tasty but wish my biscuit layer had more crunch !
AWESOME
Can you use pre cooked chicken?How many cups??Can pillsbury biscuits be used???
Hi!
Yes, you’ll probably need around 6 cups of shredded chicken, and you can definitely use unbaked Pillsbury biscuits.