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Chicken Cobbler
Chicken Cobbler is a creamy chicken casserole with a from-scratch buttermilk biscuit topping. Tender rotisserie chicken, peas, and carrots bake in a rich homemade gravy under golden biscuits. No canned soup and no boxed mix, just cozy comfort food the whole family will love.
Servings 6
Calories 734kcal
Ingredients
For the Filling
- 4 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning
- 2 teaspoons chicken bouillon granules or paste
- 3 cups whole milk
- ¾ cup heavy cream
- 3 cups rotisserie chicken chopped or shredded
- 1 12-ounce bag frozen peas and carrots
For the Topping
- 2 cups self-rising flour
- 1 cup buttermilk
- ¼ cup unsalted butter cold, grated
Garnish (optional)
- fresh parsley chopped
Instructions
Make the Filling
- Preheat the oven to 375º Fahrenheit. Lightly grease a 9x13 baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes, until translucent.
- Add the garlic and cook for 30 seconds.
- Sprinkle the flour, salt, pepper, and poultry seasoning over the onions. Stir for 2 minutes.
- Whisk the bouillon into the milk. Gradually whisk the milk and cream into the skillet until smooth.
- Simmer for 5 to 8 minutes, stirring often, until the sauce coats the back of a spoon.
- Stir in the chicken and peas and carrots. Cook for 2 minutes. Pour into the baking dish.
Make the Topping
- Stir the self-rising flour, buttermilk, and grated butter until a thick, shaggy dough forms with no dry streaks.
Assemble and Bake
- Drop the dough in rough clumps over the filling, covering most of the surface.
- Bake uncovered for 40 to 45 minutes, until the topping is golden and the filling bubbles at the edges.
- Rest for 10 to 15 minutes. Garnish with parsley and serve.
Notes
REST TIME (not included in total time)
10 to 15 minutes. The filling thickens as it rests.Keep the grated butter cold until it goes into the dough. Cold butter bakes into a flakier topping.
FOOD SAFETY
Refrigerate leftovers within 2 hours and reheat to 165º Fahrenheit.Nutrition
Calories: 734kcal | Carbohydrates: 46g | Protein: 45g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 905mg | Potassium: 344mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1193IU | Vitamin C: 1mg | Calcium: 235mg | Iron: 1mg