Description
This hearty Chicken Cobbler features tender cooked chicken, vibrant frozen peas and carrots, and a creamy chicken soup sauce, all topped with a cheesy Cheddar Bay biscuit crust. Baked to golden perfection, this comforting casserole is perfect for family dinners and delivers a satisfying blend of savory flavors and textures.
Ingredients
Scale
Chicken Filling
- 4 tablespoons salted butter (melted)
- 4 cups cooked chicken (cut into bite-sized pieces, rotisserie chicken works well)
- 1 bag (12 oz) frozen peas and carrots
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1/2 teaspoon black pepper
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
Biscuit Topping
- 1 box (11.36 oz) Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons salted butter (melted)
- Seasoning packet from the Cheddar Bay Biscuit Mix box
Garnish
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking the cobbler evenly.
- Prepare Baking Dish: Grease a 9×13 inch baking dish with melted butter, spreading it evenly across the bottom to prevent sticking and add flavor.
- Layer Chicken: Spread the cooked chicken pieces evenly in a single layer over the buttered baking dish bottom.
- Add Vegetables: Evenly distribute the frozen peas and carrots on top of the chicken, creating a vegetable layer.
- Season Vegetables: Sprinkle garlic powder, onion powder, and black pepper evenly over the vegetable layer without stirring to maintain layers.
- Mix Sauce: Whisk together the cream of chicken soup and chicken broth in a bowl until smooth and well combined.
- Pour Sauce: Pour the soup and broth mixture gently over the chicken and vegetables, covering all ingredients without stirring to preserve layering.
- Prepare Biscuit Batter: In a separate bowl, combine the Cheddar Bay Biscuit Mix (reserve the seasoning packet for later), whole milk, and shredded cheddar cheese, mixing until a batter forms.
- Top with Biscuit Batter: Pour and gently spread the biscuit batter evenly over the layered chicken and vegetables without stirring.
- Bake Cobbler: Place the dish in the preheated oven and bake for 55-65 minutes until the biscuit topping is golden brown and cooked through. Note that the center might be slightly runny but will thicken upon cooling.
- Melt Butter: While baking, melt 2 tablespoons of butter in a microwave-safe bowl to prepare for seasoning the biscuits.
- Season Butter: Stir the seasoning packet from the biscuit mix into the melted butter to infuse additional flavor.
- Brush Topping: As soon as the cobbler is done baking, brush the seasoned melted butter over the biscuit topping for enhanced taste.
- Rest Cobbler: Allow the cobbler to rest for 10-15 minutes after removing it from the oven; this resting period thickens the sauce and helps flavors meld.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top before serving for a fresh, vibrant finish.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- The biscuit topping may appear slightly undercooked in the center when hot; it will firm up as it cools.
- Feel free to substitute frozen mixed vegetables if peas and carrots are unavailable.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or smoked paprika to the seasoning mix.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
