Chicken Cobbler
This Chicken Cobbler is a hearty, comforting casserole layered with shredded chicken, vegetables, creamy soup, and biscuit topping. It’s the ultimate one-dish meal—perfect for busy weeknights or cosy weekend dinners.
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- ½ cup 1 stick unsalted butter, melted
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk
- 1 10.5 oz can cream of chicken soup
- 1 ½ cups chicken broth
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Layer the Chicken and Veggies:
- Spread the shredded chicken evenly in the bottom of the dish. Layer frozen vegetables on top.
- Add the Melted Butter:
- Pour melted butter evenly over the chicken and veggies. Do not stir.
- Make the Biscuit Batter:
- In a bowl, mix flour, baking powder, garlic powder, thyme, salt, and pepper. Stir in milk to form a smooth batter.
- Pour Batter Over Layers:
- Gently pour the batter over the chicken and veggies. Do not mix.
- Mix and Pour Soup Layer:
- In another bowl, whisk together cream of chicken soup and chicken broth until smooth. Pour evenly over the top.
- Bake the Cobbler:
- Bake uncovered for 45–50 minutes, or until golden brown on top and bubbly around the edges.
Notes
Make Ahead:
Assemble the dish ahead and refrigerate. Bake just before serving. Variations:
Swap cream of chicken for cream of mushroom or add shredded cheese for richness. Serving Suggestions:
Serve with a fresh green salad or steamed broccoli. Allergy-Friendly Options:
Use gluten-free flour and soup if needed. Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or microwave.
Assemble the dish ahead and refrigerate. Bake just before serving. Variations:
Swap cream of chicken for cream of mushroom or add shredded cheese for richness. Serving Suggestions:
Serve with a fresh green salad or steamed broccoli. Allergy-Friendly Options:
Use gluten-free flour and soup if needed. Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or microwave.