Description
This comforting Chicken Cobbler combines tender, seasoned chicken with a creamy vegetable filling and a golden, cheesy biscuit topping baked to perfection. It’s a hearty meal perfect for family dinners, pairing savory flavors with a satisfying cobbler texture.
Ingredients
Chicken and Vegetable Filling
- 2 Tbsp cooking oil (divided, 1 oz.)
- 1 lb. chicken thighs, boneless & skinless, cut into bite-size pieces
- ½ tsp salt
- ¼ tsp black pepper, freshly cracked
- 8 oz. white mushrooms, sliced (235g)
- 1 cup onion, diced (150g)
- 2 garlic cloves, minced (2 tsp)
- 1½ cups chicken broth (12 oz.)
- ½ cup whole milk (4 oz.)
- ½ tsp dried thyme
- ½ tsp poultry seasoning
- 3 Tbsp cornstarch
- ¼ cup cold water
- 1½ cups frozen peas and carrots (200g)
Cobbler Topping
- 1¼ cup all-purpose flour (156g)
- 2 tsp baking powder (8g)
- 1 cup whole milk (8 oz.)
- 8 Tbsp butter, melted and divided (112g)
- ½ cup cheddar cheese, shredded (56g)
- ½ tsp garlic powder
- ¼ tsp Cajun seasoning
- ½ tsp dried parsley
Instructions
- Preheat: Preheat your oven to 400°F (204°C) to prepare for baking the cobbler.
- Cook chicken: Heat 1 Tbsp of cooking oil in a 10–12″ cast-iron or oven-safe skillet over medium heat. Season the chicken pieces with salt and black pepper. Cook for about 6 minutes until the chicken is golden brown and nearly cooked through. Remove the chicken from the skillet and set it aside.
- Sauté vegetables: Add the remaining 1 Tbsp oil to the skillet along with sliced mushrooms, diced onion, and minced garlic. Cook for 5 minutes until the vegetables are softened and most of the moisture has evaporated.
- Simmer sauce: Pour in the chicken broth, ½ cup of whole milk, dried thyme, and poultry seasoning. Bring the mixture to a gentle simmer over medium heat.
- Thicken sauce: Whisk the cornstarch with cold water until smooth, then stir it into the simmering sauce. Cook for 2–3 minutes until the sauce thickens to a creamy consistency. If the sauce becomes too thick, add a splash of broth or water to adjust the thickness.
- Combine filling: Return the cooked chicken and frozen peas and carrots to the skillet. Stir everything together evenly to combine the filling ingredients well.
- Make cobbler topping: In a separate bowl, whisk together the all-purpose flour and baking powder. Add 1 cup whole milk and 6 Tbsp of melted butter, whisking just until smooth. Stir in the shredded cheddar cheese, garlic powder, Cajun seasoning, and dried parsley to the batter.
- Top filling: Evenly pour the cobbler topping over the hot chicken and vegetable filling in the skillet without stirring. This layering will create the characteristic cobbler texture when baked.
- Bake: Place the skillet in the preheated oven and bake for 25-30 minutes until the topping is golden brown and bubbly around the edges.
- Rest and finish: Remove the cobbler from the oven and let it rest for 10 minutes. Brush the top lightly with the remaining 2 Tbsp of melted butter to give it a glossy, flavorful finish before serving.
Notes
- Use a cast-iron or oven-safe skillet to cook and bake the cobbler for easy transition from stovetop to oven.
- Do not stir the topping after pouring it over the filling; this ensures a proper cobbler texture.
- If the sauce thickens too much, thin it out with extra chicken broth or water as needed.
- Allowing the cobbler to rest after baking helps the filling set and improves serving texture.
- You can swap frozen peas and carrots with any mixed vegetables of your choice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
