Cheddar Bay Chicken Cobbler (Printable)
Comforting chicken and vegetable casserole topped with fluffy cheddar bay biscuits
# What You Need:
→ For the 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
→ For the 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
→ For Brushing
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 with butter or nonstick spray.
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 1 minute more until fragrant.
03 - Sprinkle 3 tablespoons flour over the onion and garlic. Cook, stirring constantly, for 1 minute to form a smooth roux.
04 - Slowly whisk in 1½ cups chicken broth, followed by ½ cup whole milk. Stir and cook until the sauce thickens, about 2 to 3 minutes.
05 - Add shredded chicken, 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 1½ cups flour, baking powder, garlic powder, sugar, and salt.
07 - Cut in 1/3 cup cold cubed butter using a pastry blender or fork until the mixture resembles coarse crumbs.
08 - Stir in shredded cheddar cheese and 2 tablespoons parsley. Pour in ¾ cup milk and mix just until combined. Do not overmix.
09 - Drop spoonfuls of the biscuit dough evenly over the chicken filling to cover the surface.
10 - Bake for 25 to 30 minutes or until the biscuit topping is golden brown and cooked through.
11 - While baking, combine 2 tablespoons melted butter, ½ teaspoon garlic powder, and 1 tablespoon chopped parsley in a small bowl.
12 - Remove cobbler from oven and immediately brush the tops of the biscuits with the garlic parsley butter. Let cool 5 minutes before serving.
# Expert Advice:
01 -
- That golden biscuit crust gets brushed with garlic butter right out of the oven, and it tastes like the biscuits from that seafood restaurant except you made it yourself on a weeknight.
- Everything cooks in one skillet before it goes into the baking dish, so you are not drowning in pots and pans while trying to feed people.
02 -
- Do not overmix the biscuit dough or the biscuits will turn tough and dense instead of tender and pillowy.
- Let the cobbler rest those 5 minutes before scooping or the filling will run everywhere and you will lose that gorgeous thick sauce.
03 -
- Shred your own cheese from a block instead of buying pre shredded, because the anti caking coating on bagged cheese prevents it from melting smoothly into the biscuits.
- If the filling looks a little loose before you add the biscuits, just let it simmer another minute and it will tighten right up.