Cheddar Bay Chicken Cobbler (Print)
Savory chicken and vegetables in creamy sauce with golden cheddar biscuit topping.
# Ingredient List:
→ 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
→ 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
→ Garlic Butter Brush
22 - 2 tablespoons unsalted butter, melted
23 - ½ teaspoon garlic powder
24 - 1 tablespoon chopped fresh parsley
# How-To Steps:
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 1 minute more until fragrant.
03 - Sprinkle 3 tablespoons flour over the onion and garlic. Cook, stirring constantly, for 1 minute to form a roux and cook out the raw flour taste.
04 - Slowly whisk in 1½ cups chicken broth, followed by ½ cup whole milk. Continue stirring and cooking until the sauce thickens, about 2-3 minutes.
05 - Add shredded chicken, thawed peas and carrots, corn, dried thyme, sea salt, and black 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 together 1½ cups flour, baking powder, garlic powder, sugar, and salt until evenly distributed.
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 ¾ cup milk and mix just until combined — do not overmix or the biscuits will be tough.
09 - Drop spoonfuls of biscuit dough evenly over the chicken filling, covering as much surface area as possible.
10 - Bake for 25-30 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. Let cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- That iconic Cheddar Bay biscuit flavor in a form that qualifies as a complete dinner, not just a side.
- Everything cooks in one dish, which means the cleanup is almost as satisfying as the meal itself.
02 -
- The first time I rushed the roux and undercooked the flour, the entire filling tasted chalky and flat, so give those two minutes your full attention.
- Pressing the biscuit dough flat instead of leaving it in rustic mounds resulted in dense, heavy tops that never fully cooked through in the center.
03 -
- Cold butter is nonnegotiable for the biscuits, so cubed it and stick it back in the fridge while you prepare the filling if your kitchen runs warm.
- Drop the biscuit dough from high up so it lands in rough, tall mounds, because the uneven shape is what creates those irresistible crispy edges alongside the soft centers.