This chicken cobbler combines golden-brown chicken bites with onions, carrots, potatoes, and baby peas in a homemade gravy, topped with a savory, six-ingredient, flaky, biscuit-like crust.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken cutlets: Or split thick chicken breasts in half lengthwise.
- Unsalted butter: If using salted butter, reduce the amount of added salt to ¼ teaspoon.
- Fresh thyme: You can substitute ½ teaspoon dried thyme.
- Milk: Preferably whole, but 2% will do in a pinch.
- Cajun seasoning: Preferably low-salt or no-salt. Or substitute store-bought or homemade Creole seasoning.
- Buttermilk: You can save money and make your own by adding 1 tablespoon of lemon juice or ½ tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
How To Make Chicken Cobbler
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the chicken breasts in a large skillet over medium heat.
- Cook the onions, carrots, and potatoes over medium-low heat until the onions are soft. Reduce the heat to low and add the garlic, thyme, poultry seasoning, salt, and black pepper.
- Sprinkle the vegetables with 3 tablespoons of flour, then cook, stirring, for 2 minutes. Slowly stir in the chicken broth and milk.
- Cook over low heat until slightly thickened. Stir in the peas. Transfer the stew to a 2-2½-quart casserole dish.
- Whisk the flour, baking powder, salt, and Cajun seasoning. Using a pastry knife, cut the butter into the flour until it resembles small crumbles.
- Stir in the buttermilk. Drop the dough over the hot stew.
- Bake until the casserole is bubbly and the biscuit topping is golden brown.
Preparation Tips For Success
- Do not add more than the recommended amount of poultry seasoning, as it will turn the gravy an unappealing shade of green because of the ground sage, thyme, and rosemary.
- The stew will be thick when you pour it into the casserole dish. It will thin out a little in the oven as the carrots and potatoes cook.
- You do not have to add the Cajun or Creole seasoning to the biscuit topping. I think it adds great flavor dimension without a lot of heat, but you can substitute Italian seasoning if you prefer.
More Chicken Casseroles
Chicken Cobbler
This chicken cobbler combines golden brown chicken bites with onions, carrots, potatoes, and baby peas in a homemade gravy topped with savory six-ingredient flaky biscuit-like crust.
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Servings: 4 servings
Calories: 633kcal
Ingredients
Chicken Filling
- 1 tablespoon olive oil
- 4 chicken breast cutlets
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 large carrots, peeled and chopped
- 1 large Yukon Gold potato, chopped
- 2 cloves garlic, minced
- 2 teaspoons chopped, fresh thyme
- ¼ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- ¾ cup milk
- ¾ cup frozen baby peas
Cobbler Topping
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon Cajun or Creole seasoning
- 6 tablespoons unsalted butter
- ½ cup buttermilk
Instructions
- Preheat oven to 375 degrees. Grease a 2-2½-quart wide casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and brown on both sides. Remove to a plate.
- Melt the butter in the skillet over low heat. Cook the onions, carrots, and potatoes over medium-low heat until the onions are soft. Reduce the heat to low and add the garlic, thyme, poultry seasoning, salt, and black pepper.
- Sprinkle the vegetables with 3 tablespoons of flour, then cook stirring for 2 minutes. Slowly stir in the chicken broth and milk.
- Cook over low heat until slightly thickened. Stir in the peas. Transfer the stew to the prepared casserole dish.
- Whisk the flour, baking powder, salt, and Cajun seasoning. Using a pastry knife, cut the butter into the flour until it resembles small crumbles.
- Stir in the buttermilk. Drop the dough over the hot stew. Bake for 35-40 minutes or until golden brown and bubbly.
Notes
- Store leftovers in the refrigerator for 3-4 days. Reheat in the microwave at reduced power until warm.
- Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 633kcal | Carbohydrates: 66g | Protein: 14g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 873mg | Potassium: 760mg | Fiber: 6g | Sugar: 10g | Vitamin A: 10527IU | Vitamin C: 27mg | Calcium: 246mg | Iron: 4mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Lisa
This was pure comfort food at its best. The Cajun seasoning in the crust was such a nice touch for added flavor without overwhelming heat. This is definitely the kind of meal that brings everyone to the table fast. Perfect for a family dinner or a chilly evening when you just want something warm and satisfying.
Bedabrata Chakraborty
I never knew about this chicken recipe. It appears all the ingredients are easily available in my country so will surely try may be adding chopped green chilis.
Beth Pierce
Thanks! Enjoy!
Jas
This recipe was perfect for a cozy family dinner. Two thumbs up from everyone.
Beth Pierce
Glad that they liked it, Jas!
Catalina
I made this for dinner and it was pure comfort food. The topping baked up golden and the chicken filling was creamy and rich.
Beth Pierce
So happy that you enjoyed it!
Tammy
I couldn’t think of a better winter meal than this chicken cobbler. It’s hearty, perfectly flavored, and satisfying. Big hit with the family!
Beth Pierce
So happy that they liked it.
Ben
I’m making this one again and a lot. I’ve never had chicken cobbler before. It’s basically a chicken pot pie casserole, and I dig it.
Beth Pierce
So happy that you like it!
Terri
This is such a great family meal. I love the biscuit topping instead of messing with a pie crust if I make pot piel
Beth Pierce
I feel the same way!