Cheddar Bay Chicken Cobbler

A comforting twist on classic flavors, this savory cobbler combines tender chicken, vegetables, and a creamy sauce topped with iconic cheddar bay biscuits for a meal that's both impressive and comforting.

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Course: Main Course

Cuisine: American

Keyword: Chicken Cobbler, Cheddar Bay Biscuits, Comfort Food, Savory Cobbler, Red Lobster Inspired

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: servings

Calories: 465kcal

Equipment

9x13-inch baking dish or large cast-iron skillet
Large Skillet
Mixing bowls
Pastry cutter or food processor

Ingredients

For the Filling

2 tablespoons olive oil
1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
1 medium onion diced (about 1 cup)
2 medium carrots diced (about 1 cup)
2 celery stalks diced (about ¾ cup)
3 cloves garlic minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 cup all-purpose flour
2 cups chicken broth
3/4 cup heavy cream substitute: half-and-half for lighter option
1 cup frozen peas
2 tablespoons fresh parsley chopped
salt and pepper to taste

For the Cheddar Bay Biscuit Topping

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup sharp cheddar cheese grated
1 cup cold buttermilk substitute: regular milk with 1 tbsp lemon juice
1/2 cup cold unsalted butter cut into small pieces
2 tablespoons melted butter for brushing
1/2 teaspoon dried parsley
1/4 teaspoon garlic salt for topping

Instructions

Preheat your oven to 375°F (190°C). Have a 9x13-inch baking dish or large cast-iron skillet ready.
Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot skillet. Cook until golden brown on all sides, about 5-6 minutes. The chicken doesn't need to be fully cooked through. Transfer to a plate and set aside.
In the same skillet, add onions, carrots, and celery. Cook until vegetables begin to soften, about 5-7 minutes. Add garlic, thyme, and rosemary and cook for another 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir for 1-2 minutes. Gradually whisk in chicken broth, stirring constantly to prevent lumps. Bring to a simmer until slightly thickened, then stir in heavy cream. Return the chicken to the skillet along with frozen peas and fresh parsley. Season with salt and pepper to taste.
In a large bowl, whisk together flour, baking powder, sugar, garlic powder, salt, and cayenne pepper. Add grated cheddar cheese and toss to coat. Using your fingers or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs. Stir in buttermilk until just combined - do not overmix.
Transfer the chicken mixture to your baking dish if not using an oven-safe skillet. Drop spoonfuls of the biscuit dough on top, leaving some space between them for expansion.
Combine melted butter with dried parsley and garlic salt. Brush this mixture over the biscuit tops.
Bake for 25-30 minutes, or until the filling is bubbling and the biscuits are golden brown and cooked through. Allow to cool for 5-10 minutes before serving.

Notes

- For a time-saving shortcut, you can use 3-4 cups of rotisserie chicken instead of raw chicken.

- The cobbler can be assembled ahead of time - prepare the filling up to 2 days in advance and refrigerate, then make the biscuit topping fresh before baking.

- For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat cheese.

- This dish freezes well - cool completely before freezing in airtight containers for up to 2 months.

Nutrition

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