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A Classic Homestyle Chicken Cobbler Recipe

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A deeply comforting savory cobbler featuring tender chicken and vegetables in a rich, herbed cream sauce, topped with golden, flaky buttermilk biscuits.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs

1 large yellow onion, finely diced

3 medium carrots, peeled and diced

2 celery stalks, diced

1 cup frozen peas

4 tablespoons unsalted butter

one third cup all-purpose flour

4 cups low-sodium chicken stock

1 cup heavy cream or whole milk

2 teaspoons kosher salt

1 teaspoon black pepper

1 tablespoon fresh thyme leaves

1 teaspoon dried sage

1 teaspoon Worcestershire sauce

2 cups all-purpose flour (for topping)

1 tablespoon baking powder

1 teaspoon kosher salt (for topping)

6 tablespoons cold unsalted butter, cubed (for topping)

one half cup cold buttermilk

1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven to three hundred seventy-five Fahrenheit. Dice the chicken and chop all the fresh vegetables.

2. Sear the chicken pieces in 2 tablespoons of butter in a large pot until lightly browned. Remove and set aside.

3. Add the remaining butter to the pot. Sauté the diced onion, carrots, and celery for six to eight minutes until softened.

4. Stir in the one third cup of flour and cook for sixty seconds to create a roux. Gradually whisk in the chicken stock until the mixture thickens and is smooth.

5. Return the chicken to the pot. Stir in the heavy cream and seasoning. Bring to a gentle simmer for five minutes. Stir in the frozen peas. Pour the hot filling into a 9×13 inch casserole dish.

6. Prepare the topping: In a bowl, combine the 2 cups of flour, baking powder, and salt. Cut in the cold, cubed butter until coarse.

7. Pour in the one half cup of cold buttermilk and gently mix until just combined.

8. Scoop the biscuit dough in nine to twelve mounds over the filling. Brush the dough tops with the beaten egg wash.

9. Bake for forty to fifty minutes until the biscuits are deep golden brown and the filling is actively bubbling.

10. Allow the cobbler to rest for ten minutes before serving.

Notes

The filling can be prepared up to two days in advance.

Always place the casserole dish on a foil-lined baking sheet to catch any drips.

Ensure the sauce is thick before baking to prevent a soggy bottom crust.

Nutrition

Find it online: https://www.flavourrecipe.com/chicken-cobbler-recipe/