Chicken Cobbler Recipe - This easy recipe consists of chunks of chicken and vegetables in a creamy sauce, topped with homemade, buttery, rosemary biscuits. Perfect comfort food made from simple ingredients!
If you love the flavors of a traditional chicken pot pie, or chicken and dumplings, AND you happen to love buttery biscuits, then this will be heavenly, for sure!
It wasn't until after we perfected this chicken cobbler casserole recipe that we discovered the Matthew Bounds' chicken cobbler recipe viral video phenomena. This now-viral chicken cobbler recipe 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 delicious chicken cobbler is perfect for you, and sure to become a family favorite. Try our chicken cottage pie for another cozy chicken recipe!
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What You're Going to Need!
- 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 of chicken 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
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 ubiquitous 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!
Recipe
Chicken Cobbler Casserole Recipe-From Scratch
Ingredients
Equipment
Method
- 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.
- 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 black 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 black 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 separate 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.
- Spray the baking dish with pan release spray, preheat your oven to 375℉
- Place the finished chicken and vegetable mixture into the prepared casserole dish in an even layer.
- Remove the biscuit topping from the refrigerator, and carefully scoop it onto the chicken and vegetable mixture.
- Place the pan in the preheated 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.
Nutrition
Tried this recipe?
Let us know how it was!How to Make from Scratch Chicken Cobbler
- Cut the chicken into large chunks.
2. Cut the vegetables into large dice, peel and mince the garlic.
3. Combine all of the dry ingredients and cut the cold butter in thoroughly.
4. Add the buttermilk and mix it all in by hand until incorporated. Notice that the resulting biscuit mixture should be relatively lumpy and sticky still.
5. In a large stock pot over high heat, sear the chicken until browned. Add the "mirepoix" vegetables, along with salt and black pepper.
6. Cook everything together until aromatic, adding the thyme and bay leaf. Add the frozen peas, along with the chicken bouillon and water.
7. Add some half and half and bring to a steady boil.
8. Thicken the sauce with some corn starch slurry according to the recipe once it's boiling hot.
9. Preheat oven to 375, pour the filling into a baking pan, and scoop the rosemary biscuit dough on top.
10. 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 brown color.
Chef Tip
Once you've made the rosemary biscuit topping for this recipe, keep it cold. Wrap it with plastic wrap 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.
Storage & Helpful Hints
Store the leftover chicken cobbler sealed tightly in an airtight container in the 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).
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 an airtight container so that it doesn't dry out. The filling will hold well when stored tightly sealed in an airtight container as well. Just combine and bake like in the last step of the recipe, keeping in mind that the cooking time will be extended since the ingredients are starting off cold.
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Absolutely! This rich chicken stew base can have all kinds of veggies! Mushrooms, potatoes, parsnips, even corn kernels come to mind.
A tender cut of beef or lamb can be used, and substitute the chicken bouillon for beef flavor.
An oven proof glass baking pan will do nicely, you'll just have to cook it a bit longer, as the glass heats up more slowly.
Jason Miller says
delish