Description
Dive into comfort with our Chicken Cobbler recipe. Juicy chicken, veggies, and a biscuit topping—pure coziness in every bite!
Ingredients
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Chicken Filling
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- meat from 1 rotisserie chicken, shredded (about 3 cups)
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon paprika
- Salt and pepper, to taste
- 3 cups chicken broth
- 1 1/2 cups frozen mixed vegetables (like carrots, peas, and corn)
- 3 tablespoons all-purpose flour
- 3/4 cup milk
Cheddar Cobbler Topping
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk (or regular milk with a bit of lemon juice or vinegar)
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven: Set oven to 375°F (190°C).
- Cook Onion and Garlic: Heat olive oil over medium heat in a large skillet. Sauté onion and garlic until onion is translucent, about 4 minutes.
- Add Chicken: Add shredded rotisserie chicken to the skillet. Season with thyme, paprika, salt, and pepper. Stir to combine and heat through.
- Add Broth and Vegetables: Mix in chicken broth and frozen vegetables. Bring to a simmer.
- Thicken the Sauce: Whisk together 3 tablespoons flour and 3/4 cup milk. Gradually stir into the skillet. Cook until sauce thickens, about 6 minutes.
- Make Cheddar Cobbler Topping: In a bowl, combine 2 cups flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Mix in buttermilk, then fold in cheddar cheese.
- Assemble in Pan: Transfer chicken mixture to a 9x13 inch baking dish. Drop spoonfuls of the cobbler topping over the chicken mixture.
- Bake: Bake for 25-30 minutes or until the topping is golden and the filling is bubbly.
- Rest and Serve: Allow to rest for 5 minutes before serving.
Notes
- You can add more cheese to the topping if you prefer a cheesier crust.
- Cover with foil for the remainder of the baking time if the topping browns too quickly.
- You can add vegetables or herbs to the filling for more flavor.
- Storage: Store any leftover chicken cobbler in an airtight container in the refrigerator. It should keep well for up to 3-4 days.
- Reheating: To reheat, place the desired amount in an oven-safe dish and cover with foil. Warm in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated. You can also reheat single servings in the microwave for 1-2 minutes, but the topping may lose some crispness.
- Freezing: This cobbler can be frozen before or after baking. To freeze before baking, assemble the cobbler in a freezer-safe dish, cover tightly with foil, and freeze. It can be stored for up to 2 months. Thaw overnight in the refrigerator before baking.
- Freezing After Baking: Let the cobbler cool completely, then cover and freeze. Reheat from frozen by baking at 350°F (175°C) until heated through, about 30-40 minutes.
- Vegetable Variations: Feel free to substitute or add other vegetables, such as bell peppers, mushrooms, or broccoli, for added flavor and nutrition.
- Cheese Substitutions: If cheddar isn’t your preference, try using other cheeses like Gruyère, Monterey Jack, or a mix of your favorite cheeses.
- Gluten-Free Option: To make this recipe gluten-free, use a gluten-free flour blend for the cobbler topping and a gluten-free thickener like cornstarch for the sauce.
- Dairy-Free Adaptation: For a dairy-free version, use a dairy-free butter substitute and unsweetened almond or soy milk in the cobbler topping, and omit the cheese or use a dairy-free cheese alternative.
- Meat Variations: While this recipe uses rotisserie chicken, you can also use leftover turkey, especially around holidays, or browned ground beef for a different take.
- Herb and Spice Adjustments: Adjust the herbs and spices to suit your taste. Basil, oregano, or Italian seasoning are great additions for a different flavor profile.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 531
- Sugar: 4.7 g
- Sodium: 850.1 mg
- Fat: 30.2 g
- Saturated Fat: 13.8 g
- Trans Fat: 0.1 g
- Carbohydrates: 39.1 g
- Fiber: 2.6 g
- Protein: 26.1 g
- Cholesterol: 101.4 mg