Cheddar Bay Chicken Cobbler (Printable)
Tender chicken and veggies in rich creamy sauce, topped with golden cheddar bay biscuits.
# What You'll Need:
→ Savory Chicken Filling
01 - 2 cups cooked chicken, shredded (rotisserie or poached)
02 - 1 cup frozen peas and carrots blend, thawed
03 - 1 cup frozen corn, thawed
04 - 1 small yellow onion, diced (about ½ cup)
05 - 2 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 1½ cups chicken broth
09 - ½ cup whole milk
10 - ½ teaspoon sea salt
11 - ¼ teaspoon freshly ground black pepper
12 - ½ teaspoon dried thyme
→ Cheddar Bay Biscuit Crust
13 - 1½ cups all-purpose flour
14 - 1 tablespoon baking powder
15 - ½ teaspoon garlic powder
16 - 1 teaspoon granulated sugar
17 - ½ teaspoon kosher salt
18 - ⅓ cup unsalted butter, cold and cut into small cubes
19 - 1 cup sharp cheddar cheese, freshly shredded
20 - ¾ cup whole milk
21 - 2 tablespoons fresh parsley, finely chopped
→ Garlic Butter Brush
22 - 2 tablespoons unsalted butter, melted
23 - ½ teaspoon garlic powder
24 - 1 tablespoon fresh parsley, finely chopped
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
02 - In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle 3 tablespoons of flour over the onion and garlic mixture. Stir continuously and cook for 1 minute to remove the raw flour taste and form a smooth roux.
04 - Slowly whisk in the chicken broth, followed by the whole milk. Continue stirring and cooking over medium heat until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.
05 - Add the shredded chicken, thawed peas and carrots, corn, dried thyme, sea salt, and black pepper to the sauce. Stir everything together until well combined and simmer gently on low heat for 3 minutes. Pour the filling evenly into the prepared baking dish.
06 - In a large mixing bowl, whisk together the flour, baking powder, garlic powder, sugar, and salt until evenly distributed.
07 - Add the cold cubed butter to the flour mixture. Using a pastry blender or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
08 - Fold in the shredded cheddar cheese and chopped parsley. Pour in the milk and stir gently just until the dough comes together. Be careful not to overmix, as this will make the biscuits tough.
09 - Drop generous spoonfuls of the biscuit dough evenly across the surface of the chicken filling, spreading slightly to cover as much area as possible.
10 - Place in the preheated oven and bake for 25 to 30 minutes, or until the biscuit topping is golden brown and cooked through and the filling is bubbly.
11 - While the cobbler bakes, combine the melted butter, garlic powder, and chopped parsley in a small bowl and mix well.
12 - Remove the cobbler from the oven and immediately brush the tops of the hot biscuits generously with the garlic butter mixture. Allow the cobbler to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The biscuit topping tastes exactly like those famous cheddar bay biscuits, golden and garlicky, sitting on a blanket of creamy chicken filling.
- It uses everyday ingredients you probably already have in your fridge and freezer.
- Leftovers reheat beautifully the next day, sometimes even better than the first night.
02 -
- Do not skip the five minute rest because the filling needs that time to set up or you will have soup instead of cobbler on your plate.
- Cold butter is the single most important detail for fluffy biscuits, so keep it in the fridge until the exact moment you need it.
03 -
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking additives on bagged cheese prevent it from melting smoothly into the biscuits.
- Dropping the biscuit dough in uneven rustic spoonfuls actually looks more appetizing and allows more surface area to get golden and crispy than trying to spread it perfectly flat.