Pin A comforting, savory casserole featuring tender chicken and vegetables in a creamy sauce, topped with golden, cheesy cheddar biscuits all baked together in one pan for easy cleanup.
I first made this chicken cobbler when craving something warm and filling on a chilly evening. The cheddar biscuits add a lovely twist, and everyone always comes back for seconds.
Ingredients
- Unsalted butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Yellow onion: 1 medium, diced
- Carrots: 2 medium, peeled and diced
- Celery stalks: 2, diced
- Garlic cloves: 3, minced
- Dried thyme: 1 teaspoon
- Dried parsley: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- All-purpose flour (filling): 1/4 cup
- Low-sodium chicken broth: 2 cups
- Whole milk: 1 cup
- Cooked chicken: 3 cups, shredded (rotisserie or poached)
- Frozen peas: 1 cup
- All-purpose flour (biscuit topping): 1 1/2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt (biscuit topping): 1/2 teaspoon
- Black pepper (biscuit topping): 1/2 teaspoon
- Cold unsalted butter: 6 tablespoons, cubed
- Sharp cheddar cheese: 1 cup, grated
- Cold buttermilk: 3/4 cup
Instructions
- Preheat oven:
- Preheat the oven to 400°F (200°C).
- Sauté vegetables:
- In a large ovenproof skillet or baking dish, melt the butter and olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5 to 6 minutes until softened.
- Add aromatics:
- Stir in the garlic, thyme, parsley, salt, and pepper. Cook for 1 minute until fragrant.
- Make roux:
- Sprinkle in the flour and cook for 2 minutes, stirring constantly.
- Add liquids:
- Gradually pour in the chicken broth and milk, stirring to avoid lumps. Bring to a simmer and cook until slightly thickened, about 4 to 5 minutes.
- Finish filling:
- Stir in the shredded chicken and peas. Remove from heat.
- Prepare biscuit topping:
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pepper for the biscuit topping.
- Cut in butter:
- Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Add cheese and buttermilk:
- Stir in the cheddar cheese, then add the buttermilk, mixing just until combined (do not overmix).
- Top filling:
- Drop heaping spoonfuls of the biscuit dough evenly over the chicken filling.
- Bake:
- Bake for 30 to 35 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbling.
- Rest and serve:
- Let rest for 5 minutes before serving.
Pin 
Pin This recipe quickly became a family favorite at our Sunday dinners. Even picky eaters were delighted by the cheesy biscuit topping and flavorful chicken filling.
Required Tools
Large ovenproof skillet or 9x13-inch baking dish, mixing bowls, whisk, pastry cutter or fork, measuring cups and spoons, spoon or cookie scoop
Allergen Information
Contains dairy (milk, butter, cheese) and wheat (flour). May contain traces of gluten verify if using gluten-free flour. Check chicken broth and cheese labels for potential allergens.
Nutritional Information (per serving)
Calories: 480, Total Fat: 24 g, Carbohydrates: 38 g, Protein: 29 g
Pin 
Pin Let the cobbler cool slightly before serving for the best texture. The cheesy biscuit crust makes every bite irresistible.
Recipe FAQ
- → Can I use leftover turkey instead of chicken?
Yes, leftover turkey works well as a swap, adding a slightly different but equally tasty flavor to the filling.
- → What changes if I add heavy cream to the filling?
Adding a splash of heavy cream enriches the sauce, making it creamier and more indulgent without overpowering the other ingredients.
- → How do I ensure the cheddar biscuits bake evenly?
Drop spoonfuls evenly across the filling and bake until golden brown, about 30–35 minutes. Ensure oven temperature is set to 400°F for best results.
- → Can fresh herbs be added to the biscuit topping?
Absolutely, adding chopped fresh herbs like parsley or thyme enhances the biscuits with extra aroma and freshness.
- → Is this dish suitable to prepare in advance?
Yes, you can assemble beforehand and bake just before serving to maintain the biscuits’ crisp texture while enjoying the flavors fully melded.
- → What type of pan is best for baking this dish?
A large ovenproof skillet or a 9x13-inch baking dish works best for even heat distribution and easy cleanup.