Cheddar Bay Chicken Cobbler (Printable)
Comforting chicken and vegetable casserole with fluffy Cheddar Bay biscuit topping, ready in just one hour.
# What You Need:
→ 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
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle 3 tablespoons flour over the onion and garlic mixture. Cook, stirring constantly, for 1 minute to form a smooth roux.
04 - Slowly whisk in chicken broth, then whole milk. Continue stirring and cooking until the sauce thickens, about 2 to 3 minutes.
05 - Add shredded chicken, thawed peas and carrots, corn, dried thyme, sea salt, and black pepper. Stir everything together and simmer on low heat for 3 minutes. Pour the filling into the prepared baking dish.
06 - In a large bowl, whisk together flour, baking powder, garlic powder, sugar, and salt until evenly combined.
07 - Cut the cold cubed butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs with pea-sized pieces.
08 - Stir in shredded cheddar cheese and chopped parsley. Pour in milk and mix gently just until combined. Do not overmix to keep biscuits tender.
09 - Drop spoonfuls of biscuit dough evenly over the chicken filling, covering as much of the surface as possible.
10 - Bake for 25 to 30 minutes until the biscuit topping is golden brown and cooked through.
11 - While the cobbler bakes, combine melted butter, garlic powder, and chopped parsley in a small bowl.
12 - Remove cobbler from the oven and immediately brush the tops of the biscuits generously with the garlic butter mixture. Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- The biscuit topping gets those crispy golden edges but stays impossibly soft underneath, and brushing them with garlic butter right out of the oven makes them irresistible.
- It uses rotisserie chicken so you get all the flavor of a homemade chicken pot pie with barely any of the effort.
- Leftovers reheat beautifully the next day, which means lunch is suddenly something you actually look forward to.
02 -
- Do not skip the step of cooking the flour for a full minute before adding liquid or your sauce will taste like raw dough no matter how long you bake it.
- Keep the butter for the biscuit topping as cold as possible because warm butter melts into the flour instead of creating those flaky, tender pockets.
03 -
- Drop the biscuit dough in uneven rustic spoonfuls rather than trying to spread it flat because the peaks get extra crispy and the valleys stay pillowy soft.
- Tent the baking dish loosely with foil if the biscuit tops brown too quickly but the center is still wet, usually around the 20 minute mark.