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
Scale
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
