If you’re seeking the ultimate comfort food that melts hearts and brings everyone running to the table, look no further than this Chicken and Biscuit Cobbler Recipe. Imagine tender chunks of chicken and colorful vegetables, blanketed in a savory, creamy sauce and topped with golden, pillowy biscuits that practically beg to be pulled apart. This classic American dish is cozy, crowd-pleasing, and just the thing to warm any chilly night. Whether you’re whipping it up for a family gathering or just craving a filling weeknight meal, this Chicken and Biscuit Cobbler Recipe checks every box for flavor, ease, and pure nostalgic joy.
Ingredients You’ll Need
The delight of this recipe lies in its straightforward, essential ingredients that each play a starring role. From the rich broth and aromatic veggies to the delightfully flaky biscuit topping, every part of this Chicken and Biscuit Cobbler Recipe is designed to comfort and satisfy.
- Butter: Adds richness to the vegetable sauté, building delicious flavor from the start.
- Yellow onion: Its sweet, mellow base is crucial for a savory cobbler filling.
- Garlic: Brings aromatics to the party, infusing each bite with mouthwatering depth.
- Carrots: Provide sweetness and a lovely pop of color.
- Celery: Adds aromatic crunch and classic chicken pot pie flavor.
- All-purpose flour: The essential thickener for that creamy, velvet-smooth sauce (used in both filling and biscuits!)
- Chicken broth: Deepens the savory base and brings all the filling ingredients together.
- Whole milk: Makes the filling luxuriously creamy, balancing depth and richness.
- Cooked shredded chicken: Use rotisserie or any pre-cooked chicken for supreme convenience and flavor.
- Frozen peas: A classic touch of sweetness and color, and they couldn’t be easier to use!
- Dried thyme: Lends herbal, earthy aroma that elevates the whole dish.
- Salt: Essential to seasoning both the filling and biscuits so every bite pops.
- Black pepper: For a gentle kick that brings extra warmth to the creamy sauce.
- Baking powder: Gives our biscuit topping its signature lift and fluff.
- Baking soda: Teams up with buttermilk for deliciously tender biscuits.
- Cold unsalted butter: The secret to biscuits that are light, flaky, and full of flavor.
- Buttermilk: Provides tang and moisture for irresistibly soft biscuit clouds.
How to Make Chicken and Biscuit Cobbler Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 400°F (200°C). This step ensures that everything bakes up perfectly once it all comes together. While the oven warms up, lightly grease your 9×13-inch baking dish so that nothing sticks and cleanup later is a breeze.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, melt your butter. Toss in the onion, garlic, carrots, and celery and let them cook for about 5–6 minutes. You want them softened but not browned; this gentle sauté brings out all their natural sweetness without overwhelming the dish.
Step 3: Make the Creamy Filling
Sprinkle the flour over your vegetables and stir for about a minute—this helps eliminate the raw flour taste. Gradually whisk in the chicken broth and whole milk, stirring constantly until smooth. Let the mixture come to a gentle simmer, cooking another 3–4 minutes until it thickens into a velvety sauce that will bind everything together.
Step 4: Add Chicken, Peas, and Seasonings
Stir in the shredded cooked chicken, frozen peas, dried thyme, salt, and black pepper. The filling should be creamy, packed with color, and fragrant thanks to the herbs. Once combined, remove the skillet from the heat and pour the mixture into your prepared baking dish.
Step 5: Mix the Biscuit Topping
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter and cut it into the flour using a pastry cutter or your fingers, aiming for a coarse, crumbly mixture. Gently stir in the buttermilk until just combined—you want to keep those butter chunks for optimal biscuit flakiness!
Step 6: Assemble and Bake
Drop spoonfuls of your biscuit dough evenly over the chicken filling. Don’t worry if the dough doesn’t cover every inch; those golden gaps allow steam to escape and give that charming cobbled effect. Bake for 20–25 minutes, until the biscuits are golden brown and the filling below is bubbling with deliciousness. Let the Chicken and Biscuit Cobbler Recipe cool for at least 5 minutes before serving so nobody burns their tongue!
How to Serve Chicken and Biscuit Cobbler Recipe
Garnishes
To add a fresh finish, scatter chopped parsley or chives over the warm cobbler just before serving. A light sprinkle of cracked black pepper or even a dash of flaky sea salt amps up the flavor and makes every serving look extra inviting.
Side Dishes
This cozy Chicken and Biscuit Cobbler Recipe pairs beautifully with a simple green salad tossed in a tangy vinaigrette, steamed green beans, or roasted root vegetables. Choose sides that bring color and crunch to balance out the creamy main event.
Creative Ways to Present
Try dishing the cobbler into individual ramekins for personal servings at a dinner party, or bake the filling in a cast iron skillet for rustic charm. For a fun twist, serve with a drizzle of hot honey or dollop of herbed yogurt on the side—unexpected, but totally delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftovers of your Chicken and Biscuit Cobbler Recipe can be stored in an airtight container in the refrigerator for up to three days. The flavors just get better as they mingle overnight, making it a fantastic lunch or easy dinner the next day.
Freezing
You can assemble the filling ahead of time and freeze it, or freeze baked leftovers for up to two months. If freezing the whole dish, be sure to wrap it tightly and consider adding the biscuit topping fresh before baking for best results.
Reheating
To reheat, pop individual portions in the microwave, or warm the whole cobbler (covered with foil) in a 350°F oven until bubbling and heated through. If the biscuits need a little crisping up, uncover them for the last five minutes of baking.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey is a wonderful substitute and works perfectly in this Chicken and Biscuit Cobbler Recipe. Simply shred and use in the same quantity as directed.
What vegetables can I add or swap?
Feel free to mix it up with whatever you have on hand—green beans, corn, or diced bell peppers all make tasty additions or substitutes for the peas and carrots.
Can I make the biscuit topping with gluten-free flour?
Yes! Use your favorite one-to-one gluten-free flour substitute for both the filling and biscuit topping to make this a gluten-free-friendly treat. Results may vary slightly, but it’s a tasty way to suit dietary needs.
Do I have to use buttermilk in the biscuits?
Buttermilk adds lovely tang, but if you don’t have any, you can make a quick substitute by stirring 2 teaspoons of lemon juice or vinegar into regular milk and letting it sit for five minutes before adding to your dough.
How do I know when the biscuits are done?
The tops should be golden brown and the filling below bubbling. If you can, insert a toothpick into a biscuit—it should come out clean! Letting it cool for a few minutes also helps the biscuits firm up for easier serving.
Final Thoughts
If there’s one dish destined to become a cherished tradition, it’s this Chicken and Biscuit Cobbler Recipe. It’s hearty, homey, and genuinely satisfying no matter the season. Give it a whirl in your own kitchen, and let each fluffy, golden biscuit and creamy bite of chicken work its comfort food magic—you might just find it becomes your new favorite too!
Print
Chicken and Biscuit Cobbler Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This comforting Chicken and Biscuit Cobbler recipe is a hearty and flavorful dish perfect for a cozy family dinner. Tender chicken and savory vegetables are topped with fluffy buttermilk biscuits for a satisfying meal that will warm you up from the inside out.
Ingredients
Main Filling:
- 2 tablespoons butter
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 2 cups cooked shredded chicken
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter (cut into small cubes)
- 3/4 cup buttermilk
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, melt butter over medium heat. Add onion, garlic, carrots, and celery. Cook until softened.
- Make the filling: Stir in flour, then gradually add chicken broth and milk. Simmer until thickened. Add chicken, peas, thyme, salt, and pepper.
- Prepare biscuit topping: Mix flour, baking powder, baking soda, and salt. Cut in butter, then stir in buttermilk.
- Assemble and bake: Transfer chicken mixture to a baking dish. Drop spoonfuls of biscuit dough over the top. Bake until golden brown and bubbly.
- Serve: Let cool slightly before serving.
Notes
- Use rotisserie chicken for convenience.
- Add fresh herbs like parsley or rosemary for extra flavor.
- Try green beans or corn instead of peas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 430
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg
