Cheddar Bay Chicken Cobbler (Printable version)
Hearty chicken and vegetable filling with creamy sauce, topped with golden cheddar-garlic biscuits
# Ingredient List:
→ Filling
01 - 2 cups cooked chicken, shredded (rotisserie or poached)
02 - 1 cup frozen peas and carrots blend, thawed
03 - 1 cup frozen corn, thawed
04 - 1 small onion, diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 1½ cups chicken broth
09 - ½ cup whole milk
10 - ½ teaspoon sea salt
11 - ¼ teaspoon black pepper
12 - ½ teaspoon dried thyme
→ Cheddar Bay Biscuit Topping
13 - 1½ cups all-purpose flour
14 - 1 tablespoon baking powder
15 - ½ teaspoon garlic powder
16 - 1 teaspoon sugar
17 - ½ teaspoon salt
18 - ⅓ cup unsalted butter, cold and cubed
19 - 1 cup shredded sharp cheddar cheese
20 - ¾ cup whole milk
21 - 2 tablespoons chopped fresh parsley
→ Garlic Butter Brush
22 - 2 tablespoons unsalted butter, melted
23 - ½ teaspoon garlic powder
24 - 1 tablespoon chopped fresh parsley
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Sprinkle 3 tablespoons flour over the onion and garlic mixture. Cook, stirring constantly, for 1 minute to form a smooth roux.
04 - Slowly whisk in chicken broth, followed by milk. Continue stirring and cooking until the sauce thickens, about 2 to 3 minutes.
05 - Add shredded chicken, peas and carrots, corn, dried thyme, sea salt, and black pepper. Stir to combine and simmer on low heat for 3 minutes. Pour the filling into the prepared baking dish.
06 - In a large bowl, whisk together flour, baking powder, garlic powder, sugar, and salt until evenly combined.
07 - Cut the cold cubed butter into the dry mixture using a pastry blender or fork until it resembles coarse crumbs with pea-sized pieces.
08 - Fold in shredded cheddar cheese and chopped parsley. Pour in milk and mix just until combined, being careful not to overwork the dough.
09 - Drop generous spoonfuls of the biscuit dough evenly across the surface of the chicken filling to create a rustic, cobbled topping.
10 - Bake for 25 to 30 minutes until the biscuit topping is golden brown and cooked through.
11 - While baking, combine melted butter, garlic powder, and chopped parsley in a small bowl.
12 - Remove cobbler from the oven and immediately brush the tops of the biscuits generously with the garlic butter glaze. Let cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- That golden biscuit crust soaked with garlic butter is impossible to resist, and you will catch people sneaking pieces before dinner officially starts.
- It turns simple pantry staples into a meal that feels like you spent far more effort than twenty minutes of prep.
02 -
- Overmixing the biscuit dough is the fastest way to end up with tough, hockey-puck biscuits, so stop stirring the second the dry and wet ingredients come together.
- The filling will look quite saucy when you pour it into the dish, and that is exactly right, because the biscuits absorb some of that liquid as they bake.
03 -
- Grate your own cheddar from a block instead of buying pre-shredded, because the anti-caking powder on bagged cheese prevents it from melting smoothly into those gorgeous pockets you want.
- Freeze the butter for the biscuits for about fifteen minutes before cutting it in, because colder butter means flakier, taller biscuits with more of those tender, buttery layers.