Cheddar Bay Chicken Cobbler (Printable view)
Hearty chicken and vegetables topped with fluffy cheddar-garlic biscuits for the ultimate comfort dish.
# What You'll Need:
→ 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 - 1/3 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
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish and set aside.
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.
03 - Sprinkle 3 tablespoons flour over the onion and garlic. Cook, stirring constantly, for 1 minute to form a roux.
04 - Slowly whisk in chicken broth, then whole milk. Continue stirring and cooking until the mixture thickens, about 2 to 3 minutes.
05 - Add shredded chicken, thawed peas and carrots, corn, dried thyme, sea salt, and black pepper. Stir to combine and simmer on low 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. Cut in cold cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs.
07 - Stir in shredded cheddar cheese and chopped parsley. Pour in milk and mix just until combined, being careful not to overmix.
08 - Drop spoonfuls of the biscuit dough evenly over the chicken filling to cover the surface.
09 - Bake for 25 to 30 minutes until the biscuit topping is golden brown and cooked through.
10 - While baking, combine melted butter, garlic powder, and chopped parsley in a small bowl.
11 - Remove cobbler from the oven and immediately brush the tops of the biscuits generously with the garlic herb butter. Let cool for 5 minutes before serving.
# Expert Advice:
01 -
- It captures everything you crave about those famous cheddar biscuits but turns them into a whole meal.
- The creamy filling thickens perfectly every time once you trust the roux and let it do its thing.
- You can prep it with leftover rotisserie chicken and frozen vegetables, which means almost zero planning ahead.
02 -
- The biscuit dough should look shaggy and slightly wet when you stop mixing because overworked dough turns dense and heavy in the oven.
- Cold butter is non negotiable for the topping because those cold bits create steam as they melt, which is what gives the biscuits their lift and flaky texture.
03 -
- Scoop the biscuit dough with a large cookie scoop or ice cream scoop so every portion is uniform and bakes evenly.
- Shred your own cheese from a block instead of buying pre shredded because the anti caking powder on bagged cheese prevents it from melting smoothly into the biscuits.