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.
Servings: 10 servings
Equipment
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.
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
