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.

Course chicken/dinner, dinner, main meal chicken

Cuisine American

Keyword chicken cobbler casserole, chicken cobbler recipe, how to make a chicken cobbler, how to make chicken cobbler, what is chicken cobbler

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 633kcal

Author Beth Pierce

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