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Chicken Cobbler

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Chicken Cobbler is a comforting, hearty one-dish meal featuring tender shredded chicken and vegetables baked under a fluffy biscuit topping. Easy to prepare and perfect for using leftover or rotisserie chicken, it’s a family-friendly dinner with minimal cleanup.

Ingredients

1/2 cup chicken broth

Salt and pepper to taste

1/2 cup frozen corn

2 cups cooked, shredded chicken (rotisserie chicken works great)

1 cup frozen peas and carrots (or mixed vegetables)

1/4 cup chopped onion (optional)

1 can (10.5 oz) cream of chicken soup

For the biscuit topping:

1 cup all-purpose flour

1 cup milk

1 stick (1/2 cup) unsalted butter, melted

1 tbsp baking powder

1/2 tsp salt

1/2 tsp garlic powder (optional)

1/2 tsp dried thyme or parsley (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix shredded chicken, frozen corn, peas and carrots, cream of chicken soup, chicken broth, chopped onion (if using), salt, and pepper.
  3. Spread the mixture evenly into a greased 9×13-inch baking dish.
  4. In another bowl, combine the flour, milk, melted butter, baking powder, salt, and any optional herbs or garlic powder. Stir gently until just combined—avoid overmixing.
  5. Pour the biscuit batter evenly over the chicken mixture. Use a spatula to gently spread it if needed, but do not mix the topping into the filling.
  6. Bake uncovered for 35–45 minutes, or until the biscuit topping is golden brown and cooked through.
  7. Let the cobbler rest for 5–10 minutes before serving.

Notes

  • Add cheese: Mix 1/2 cup shredded cheddar into the biscuit batter for a cheesy twist.
  • Veggie swap: Substitute frozen peas and carrots with fresh sautéed mushrooms, green beans, or bell peppers.
  • Spice it up: Add a pinch of cayenne pepper or smoked paprika to the filling for some heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual servings for quick reheating.
  • Use fresh vegetables by sautéing them lightly before mixing.
  • Gluten-free option: substitute all-purpose flour with gluten-free baking mix and use gluten-free baking powder.
  • Freeze unbaked cobbler up to 2 months; thaw overnight before baking.
  • Homemade biscuit dough can replace the biscuit batter.
  • Customize seasonings with herbs like rosemary or sage, or spices like paprika.

Nutrition

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