Cheddar Bay Chicken Cobbler (Printable)
Hearty chicken and vegetable filling topped with fluffy cheddar-garlic biscuits
# Ingredient List:
→ For the 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 onion, diced
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 black pepper
12 - ½ teaspoon dried thyme
→ For the Cheddar Bay Biscuit Topping
13 - 1½ cups all-purpose flour
14 - 1 tablespoon baking powder
15 - ½ teaspoon garlic powder
16 - 1 teaspoon sugar
17 - ½ teaspoon salt
18 - ⅓ cup unsalted butter, cold and cubed
19 - 1 cup shredded sharp cheddar cheese
20 - ¾ cup whole milk
21 - 2 tablespoons chopped fresh parsley
→ For Brushing
22 - 2 tablespoons unsalted butter, melted
23 - ½ teaspoon garlic powder
24 - 1 tablespoon chopped fresh parsley
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and cook until translucent, about 3 minutes. Stir in garlic and cook 1 minute more.
03 - Sprinkle flour over onion and garlic; cook, stirring constantly, for 1 minute.
04 - Slowly whisk in chicken broth, then milk. Stir and cook until thickened, about 2-3 minutes.
05 - Add chicken, peas and carrots, corn, thyme, salt, and pepper. Stir to combine and simmer on low for 3 minutes. Pour the filling into the prepared baking dish.
06 - In a large bowl, whisk flour, baking powder, garlic powder, sugar, and salt. Cut in cold butter with a pastry blender or fork until mixture resembles coarse crumbs.
07 - Stir in cheddar cheese and parsley. Add milk and mix just until combined — do not overmix.
08 - Drop spoonfuls of the biscuit dough evenly over the chicken mixture to cover the surface.
09 - Bake 25-30 minutes or until biscuit topping is golden and cooked through.
10 - While baking, combine 2 tablespoons melted butter, ½ teaspoon garlic powder, and 1 tablespoon parsley in a small bowl.
11 - Remove cobbler from oven and immediately brush the tops of the biscuits with the flavored butter. Let cool 5 minutes before serving.
# Expert Tips:
01 -
- It gives you all the cozy satisfaction of chicken pot pie without the stress of making an actual crust.
- The Cheddar Bay biscuit topping tastes like the ones from that famous seafood restaurant, but you made it yourself, which makes it infinitely better.
02 -
- Do not skip the resting time after it comes out of the oven or you will end up with sauce running everywhere and burning your tongue on the first eager bite.
- Cold butter is non negotiable for the biscuit topping. I once used room temperature butter and the biscuits spread into a flat, sad layer instead of puffing up.
03 -
- Drop the biscuit dough onto the filling while the filling is still hot so the bottom of the biscuits start cooking immediately and you avoid a doughy underbelly.
- Grate your cheddar from a block rather than buying pre shredded, because the anti caking powder on bagged cheese prevents it from melting smoothly into the biscuits.