Cheddar Bay Chicken Cobbler (Printable)
Comfort food casserole with tender chicken, vegetables, and creamy sauce beneath a golden cheddar-garlic biscuit topping.
# What You'll Need:
→ 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 - 1/3 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
# Directions:
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, followed by the milk. Continue stirring and cooking until the sauce thickens, about 2 to 3 minutes.
05 - Add shredded chicken, peas and carrots, corn, dried thyme, sea salt, and black pepper. Stir to combine 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 dry ingredients using a pastry blender or fork until the mixture resembles coarse crumbs with pea-sized pieces.
08 - Stir in shredded cheddar cheese and chopped parsley. Pour in the milk and mix gently just until combined. Do not overmix to keep the biscuits tender.
09 - Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface as uniformly 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 the cobbler from the oven and immediately brush the tops of the biscuits generously with the garlic butter glaze. Allow to cool for 5 minutes before serving.
# Expert Advice:
01 -
- The biscuit topping tastes exactly like those famous restaurant cheddar biscuits, but it crowns a whole meal.
- Everything bakes in one dish, which means cleanup is almost nonexistent.
- It reheats beautifully the next day, making it perfect for lunches or seconds nobody can resist.
02 -
- Cold butter in the biscuit dough is nonnegotiable, if it softens before baking the biscuits turn dense and cakey instead of flaky.
- The filling will look a bit soupy before baking, but it thickens in the oven, so resist the urge to add extra flour.
- Letting the cobbler rest those 5 minutes after baking is the difference between a neat scoop and a puddle on the plate.
03 -
- Shred your cheese from a block instead of buying pre shredded, the anti caking agents on bagged cheese prevent it from melting smoothly into the dough.
- Drop the biscuit dough in larger mounds rather than spreading it thin, taller biscuits stay fluffier and hold more of that garlic butter finish.