Description
This comforting Chicken Cobbler recipe features a savory filling of shredded rotisserie chicken, peas, and carrots in a creamy, herbed sauce topped with cheesy cheddar bay biscuit dough. Baked to golden perfection, it’s a hearty, family-friendly dish perfect for a satisfying weeknight dinner or cozy weekend meal.
Ingredients
Filling
- 4 tablespoons butter
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon rubbed sage
- 1/2 teaspoon garlic powder
- 4 tablespoons all-purpose flour
- 14.5 ounce can chicken broth
- 1 cup heavy cream
- 12 ounce bag frozen carrots and peas
- 2 cups shredded rotisserie chicken
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Biscuit Topping
- 1 (11.36 ounce) package Red Lobster cheddar bay biscuit mix
- 4 ounces shredded sharp cheddar cheese, divided
- 3/4 cup cold water
- 1/4 cup butter, melted
Finishing
- Butter mixed with garlic seasoning from the biscuit mix packet (amount not specified, use about 2 tablespoons melted butter mixed with garlic seasoning)
- Sliced chives for garnish
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the cobbler.
- Sauté the vegetables: In a large sauté pan, melt 4 tablespoons of butter over medium heat. Add the diced onion along with a couple of large pinches of kosher salt and freshly cracked pepper. Cook, stirring frequently, for about 4 minutes until the onion softens.
- Add seasonings and garlic: Add minced garlic, Italian seasoning, rubbed sage, and garlic powder to the pan. Stir and cook frequently for 1 minute to release the aromas.
- Create the roux: Sprinkle in the flour and cook for 1 minute while stirring constantly to form a roux that will thicken the sauce.
- Add liquids: Pour in a few splashes of chicken broth, scraping the browned bits off the bottom of the pan. Then add the remaining chicken broth and the heavy cream, stirring to combine.
- Incorporate veggies and chicken: Stir in the frozen peas and carrots along with the shredded rotisserie chicken. Season with salt and freshly cracked pepper to taste.
- Simmer to thicken: Increase heat to medium-high and bring the mixture to a simmer. Then reduce to medium-low and simmer gently for 4-6 minutes, stirring occasionally, until the sauce thickens slightly.
- Make the biscuit dough: Combine the biscuit mix, half of the shredded cheddar cheese, cold water, and melted butter in a bowl. Stir until a dough forms. Using a cookie scoop, drop dollops of the dough evenly on top of the filling in the sauté pan or transfer the filling to a baking dish and top there.
- Bake the cobbler: Place the pan or dish in the preheated oven and bake for 20-25 minutes, or until the biscuit topping is cooked through and golden brown.
- Brush with garlic butter: Mix melted butter with the garlic seasoning packet from the biscuit mix. Brush this garlic butter mixture over the golden biscuit topping once out of the oven. Garnish with freshly sliced chives.
- Serve and enjoy: Serve warm and enjoy this hearty, flavorful chicken cobbler. For feedback, please leave a 5-star rating and review!
Notes
- You can substitute fresh vegetables for the frozen carrots and peas if preferred; just adjust cooking time accordingly.
- Using rotisserie chicken saves time and adds rich flavor, but leftover cooked chicken works equally well.
- The biscuit mix includes a garlic seasoning packet for extra flavor in the topping; be sure to use it as directed for the best taste.
- If you want a cheesier topping, sprinkle some extra shredded cheddar over the biscuit dough before baking.
- Make sure not to overcook the filling before adding the biscuit topping to ensure it remains juicy beneath the biscuits.
- For easier serving, consider assembling the filling in a baking dish before topping and baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
