Chicken Cobbler
Chicken Cobbler is an easy dinner recipe that is dump & go prep in one casserole pan! Simple to make with frozen vegetables, cooked chicken, chicken broth, and cream of chicken soup. Top it off with a store-bought cheddar bay biscuit mix for the ultimate savory cobbler.
Servings 8
Ingredients
- 4 tablespoons salted butter melted
- 4 cups shredded cooked chicken
- 1 bag (12 oz) frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 box (11.36 oz) Cheddar bay Biscuit Mix (reserve seasoning packet for later)
- 2 cups whole milk
- 1/2 cup shredded cheddar cheese
Seasoned Butter Topping
- 2 tablespoons salted butter melted
- seasoning packet from box of biscuit mix
Instructions
- Preheat the oven to 350° F.
- Pour the melted butter into the bottom of a 9x13 baking dish. Spread it out by tilting the dish around.
- Layer the cooked chicken on top of the butter, followed by the frozen peas and carrots, and then sprinkle the garlic powder, onion powder, and black pepper over top.* No need to stir. Just evenly spread each layer into the baking dish.
- In a mixing bowl add the cream of chicken soup and chicken broth. Stir with a whisk until combined well. Pour it into the baking dish covering the chicken & vegetable layers.
- In a mixing bowl add the contents from the cheddar bay biscuit mix, whole milk and shredded cheese. Stir it with a wooden spoon until combined well. Spread this into the baking dish as the final top layer. * Reserve the seasoning packet (inside the cheddar bay biscuit box) for later.
- Bake for 50-60 minutes or until the top is golden brown and cooked through.
- When the cook time is done mix together the melted butter (2 tablespoons) and the seasoning packet set aside from earlier. Brush this onto the top of the hot chicken cobbler before serving.
Video
Notes
Recipe Tips -
- Shred Cheese From a Block : I always recommend shredding your own cheese from a block whenever a recipe calls for shredded cheese. It melts so much better and smoother, and I am convinced it tastes better because it won't have that powdery coating that pre shredded cheese has on it to prevent clumping inside the bag.
- Shredded Cheese : You can use any type you want. I recommend sticking with a cheddar cheese like mild, medium, or sharp cheddar. But you can also use Colby Jack cheese if wanted.
- Don't Stir The Layers Together : It's important that you don't stir the layers together. Just evenly spread out each layer, inside the baking dish, and move on to the next. This will bake up like a sweet cobbler recipe with the soft and saucey bottom mixture topped off with the browned and slightly crispy biscuit topping.
- Use Whole Milk : I don't recommend using any milk that is lower in fat than whole milk. You need that extra fat and thickness to help thicken up the dish while baking. If wanted, you can use half and half instead.
- How To Store Leftovers : The chicken cobbler stores well inside the fridge for up to 5 days. Cover the pan with plastic wrap, a lid, or put leftovers inside an airtight container. To reheat leftovers, microwave until warmed through.
- Can I Use Other Frozen Vegetables? : Yes of course. Just keep in mind that you want to use the same amount that is called for in the recipe. Also, it's probably best not to use fresh vegetables as the cook time is not long enough to soften them and have them cooked thoroughly.
- How Come There Is No Salt In The Recipe? : The recipe, as written, with no added salt is correct. There are several ingredients that have a higher sodium content (chicken broth, cream of chicken soup, biscuit mix) so I eliminated salt from the ingredient list. If you feel like you need more salt then feel free to add some or sprinkle some salt flakes on top of your serving of chicken cobbler.