Chicken Cobbler Recipe - This easy recipe consists of chunks of chicken and vegetables in a creamy gravy, topped with homemade, buttery, rosemary biscuits. Perfect comfort food made from simple ingredients!
If you love the flavors of a chicken pot pie, or chicken and dumplings, AND you happen to love buttery biscuits, than this will be heavenly, for sure!
It wasn't until after we perfected this chicken cobbler recipe that we discovered the Matthew Bounds viral video phenomena. This viral chicken cobbler uses red lobster cheddar bay biscuit mix, as well as other processed foods. If you would rather make something from scratch, for that real homecooked flavor and comfort, this recipe is perfect for you.
Why You'll Love This Chicken Cobbler Recipe
The biggest appeal of the tiktok chicken cobbler recipe was in it's convenience. It used pre-cooked chicken, cream chicken soup, frozen mixed vegetables, rotisserie chicken, and biscuit mix from a box. The whole thing could be thrown together and cooked very simply, without any complicated cooking. We love to make simple and easy chicken recipes like this, even chefs don't always want to work too hard for dinner. So, why would we be posting a recipe that involves doing every step from scratch?
There are a couple of important reasons. One, because we would like to share how to do this without all of the chemicals and additives in processed foods and the ubiquetous seasoning packet, (and the health risks that those entail). Secondly, cooking from simple, raw ingredients is less expensive, and we all know how groceries just keep getting more and more pricey.
Homemade goodness doesn't always trump convenience, but "from scratch" doesn't always mean difficult, either!
- chicken - boneless and skinless breast meat has a nice firm texture, and has a lower fat content. using this instead of the rotisserie chicken will result in nice chunks as opposed to the shredded chicken that would result otherwise.
- butter - unsalted, a European cultured type will add even more depth of flavor.
- bay leaves - these laurel leaves are quite under appreciated, if you ask me, they add a lovely herbal note of flavor to the gravy here.
- celery, carrots, and onions - the combination referred to as "mirepoix" in French recipes, these aromatic vegetables form the backbone of almost any good broth.
- peas - the sweetness that peas impart, and the delightful "pop" of texture is delightful.
- garlic - just about everyone loves some garlic.
- rosemary - fresh rosemary makes the buttery biscuit topping really special in how it blends with the chicken and gravy.
- buttermilk - the enzymes in this glorious dairy product make baked goods extra fluffy and tender.
See recipe card for quantities.
Step One - Knife Work
Cut the chicken into large chunks.
Cut the vegetables into large dice, peel and mince the garlic.
Step Two - Prepare the Biscuit Dough
Combine all of the dry ingredients, and cut the cold butter in thoroughly.
Add the buttermilk, and mix it all in by hand until incorporated. Notice that the resulting dough should be relatively lumpy and sticky still.
Step Three - Sauté the Filling Ingredients
In a large stock pot over high heat, sear the chicken until browned. Add the "mirepoix" vegetables, along with salt and pepper.
Cook everything together until aromatic, adding the thyme and bay leaf. Add the peas, along with the chicken bouillon and water.
Step Four - Finish Gravy
Add some half and half, and bring to a steady boil.
Thicken the sauce with some corn starch slurry according to the recipe once it's boiling hot.
Step Five - Layer in Pan and Bake the Biscuit Cobbler
Preheat oven to 375, pour the filling into a baking pan, and scoop the rosemary biscuit dough on top.
Once the dough is scooped evenly, bake the chicken cobbler until the topping begins to set. Brush the top with some melted butter, and finish cooking, browning the topping to a golden color.
In order to save time and make the preparation more convenient, the filling and biscuit dough can be made a day in advance. Store the dough in a bowl, tightly wrapped so that it doesn't dry out. The filling will hold well when stored tightly sealed as well. Just combine and bake like in the last step of the recipe, keeping in mind that the cook time will be extended since the ingredients are starting off cold.
Store the finished cobbler sealed tightly in refrigerator, and it will stay fresh for up to 6 days. Freezing is not recommended.
Re-heat in the microwave for 2 minutes per portion wrapped in plastic. Or in a conventional oven at 350 degrees, for about 10 minutes (or until heated through).
Once you've made the rosemary biscuit topping dough for this recipe, keep it cold. Wrap it over and put it in the fridge while making the filling. Keeping a dough like this nice and chilled until right before baking it will result in a much more tender and soft texture.
- "Can I add other vegetables? - Absolutely! This rich chicken stew base can have all kinds of veg. Mushrooms, potatoes, parsnips, even corn kernels come to mind.
- "How about a different meat?" - A tender cut of beef or lamb can be used, and substitute the chicken bouillon for beef flavor.
- "Can I use my Pyrex pan for this?" - An oven proof glass baking pan will do nicely, you'll just have to cook it a little bit longer, as the glass heats up more slowly.
Here's some other recipes featuring chicken:
There are some considerations to take into account when working with raw chicken.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for longer than a couple of hours
Chicken Cobbler Recipe-From Scratch
- 1 Chef Knife
- 1 Cutting Board
- 1 Measuring Spoon Set
- 1 liquid measuring cup
- 1 Rubber Spatula
- 1 Mixing Bowl
- 1 Kitchen Scale
- 1 Large saucepan stock pot
- 1 pastry cutter
- 1 pastry brush
- 1 small bowl for melted butter
- 1 9 inch by 13 inch baking pan
- 1 mixing spoon
- 1 portion scoop (ice cream scoop) for scooping the biscuit topp[ng
- 1 baking sheet pan to place under the baking pan
- 3 cups Flour
- 6 oz Butter unsalted, cold
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 tablespoon Rosemary fresh chopped
Chicken and Vegetable Filling
- 2 lbs. Boneless skinless chicken breast
- 2 tablespoon Vegetable oil
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 2 cloves Garlic minced
- 8 oz Carrots large diced
- 6 oz Celery large diced
- 8 oz Yellow onions diced
- 10 oz Frozen peas
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Hot sauce Crystal or Tabasco
- 2 tablespoon Better than bullion chicken flavor
- 2 cups water this will make 2 cups chicken stock
- 3 tablespoon Corn starch and ⅓ cup water for the thickening slurry
- ½ cup Half & half
- 2 tablespoon butter unsalted 1 tablespoon to finish the sauce and 1 tablespoon melted to brush on the biscuit topping.
- Pan release spray as needed
- Salt & Pepper to taste
Mixing the biscuit Topping
- Combine the flour, baking soda, salt, sugar, and rosemary in a mixing bowl.
- Cut the cold butter into small cubes.
- Using a pastry cutter, cut the butter into the dry ingredients until it resembles wet sand.
- Add the cold buttermilk, using your hand to mix. Creating a very wet dough.
- Cover the bowl with plastic wrap and place it in the refrigerator.
Cooking the Chicken and Vegetable Filling
- Using a kitchen scale weigh the vegetables including the frozen peas. Cut the carrots and celery into large dice sized pieces.
- Cut the onions into medium dice sized pieces, peel and mince the garlic.
- Cut the chicken into medium chunks.
- In the large saucepan heat the vegetable oil, when heated carefully add the chicken.
- Brown the chicken, then add the onion, carrots, and celery and season with salt and pepper.
- Cook together on medium heat for about 3 minutes, then add the dried thyme, bay leaves, and garlic.
- Add the Better Than Bullion and water and stir to combine.
- Adjust the seasoning with salt and pepper to taste and bring to a simmer for about 6 minutes. Then add the frozen peas, return to a simmer.
- Add the half and half, the hot sauce, and the Worcestershire sauce stir to combine.
- In a small bowl combine the cornstarch and ⅓ cup of cold water, mix together until smooth.
- Increase the heat and slowly add the cornstarch mixture stirring to combine. Simmer on medium heat until thickened stirring to prevent sticking. Add a tablespoon of butter to the final sauce stirring to combine.
Building and Baking the Casserole
- Spray the baking dish with pan release spray, preheat your oven to 375℉
- Place the finished chicken and vegetable mixture into the prepared baking pan.
- Remove the biscuit topping from the refrigerator, and carefully scoop it onto the chicken and vegetable mixture.
- Place the pan in the oven for about 15 minutes, then carefully remove, and brush the top of the biscuit with the melted butter. Return the pan to the oven and finish baking until golden brown, another 20 minutes or so.