Chicken Cobbler with Biscuit (Print Version)
# Ingredients:
→ Filling
01 -
2 cups cooked chicken, shredded or diced (rotisserie works well)
02 -
1 cup frozen mixed vegetables (peas, carrots, corn)
03 -
1/2 cup diced onion
04 -
2 cloves garlic, minced
05 -
4 tablespoons butter
06 -
1/4 cup all-purpose flour
07 -
2 cups chicken broth
08 -
1/2 cup milk or heavy cream
09 -
Salt and pepper to taste
10 -
1/2 teaspoon dried thyme or poultry seasoning
→ Biscuit Topping
11 -
1 cup all-purpose flour
12 -
1 tablespoon baking powder
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon black pepper
15 -
1/4 cup unsalted butter, cold and cubed
16 -
2/3 cup milk
# Instructions:
01 -
Preheat oven to 190°C (375°F). In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in chicken broth and milk, bringing to a simmer and allowing it to thicken. Season with salt, pepper, and thyme. Add shredded chicken and mixed vegetables, stirring to combine. Transfer the filling to a greased 9x9-inch (23x23 cm) baking dish or a similar-sized casserole dish.
02 -
In a large bowl, whisk flour, baking powder, salt, and pepper. Add the cold, cubed butter, cutting it into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs. Pour milk into the mixture and stir until just combined, being careful not to overmix. Drop spoonfuls of the biscuit dough evenly across the filling.
03 -
Bake the dish uncovered for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. Remove from the oven and let it rest for 5–10 minutes before serving.
# Notes:
01 -
For added heat, sprinkle a pinch of red pepper flakes over the dish before serving.
02 -
Serve alongside a simple green salad or steamed broccoli for a complete meal.