Chicken Cobbler with Cheddar Bay Biscuit is the ultimate comfort food casserole. Featuring tender chicken, creamy gravy, mixed vegetables, and savory biscuits with a cheesy, buttery crust, this dish delivers a homey, hearty meal every time. Whether you’re cooking for your family or serving guests, this recipe is a showstopper. The cobbler-style top mimics the classic Red Lobster cheddar biscuits, bringing a touch of indulgence to every bite. It’s warm, filling, and irresistibly delicious—the kind of dinner that turns into a weekly staple.
Why You’ll Love This Chicken Cobbler With Cheddar Bay Biscuit
This dish combines the best of creamy chicken pot pie and cheesy biscuits in one cozy bake. The cheddar biscuits on top soak up the rich, savory filling underneath, creating a perfect balance of textures and flavors. It’s easy to make with store-bought rotisserie chicken and frozen vegetables, and it feels like something you’d get at a family-style restaurant. Plus, it’s a complete meal in one pan, ideal for weeknights or weekend comfort cooking.
Ingredients
For the filling
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 1 tablespoon dried thyme
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup (60g) all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) package frozen mixed vegetables, thawed
- 8 cups chopped or shredded cooked chicken (about 2 pounds)
For the biscuit topping
- 2 cups (255g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 1 cup whole buttermilk, chilled
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
For the butter topping
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
Step-by-Step: How to Make Chicken Cobbler With Cheddar Bay Biscuit
- Preheat and prep: Preheat your oven to 400°F and grease a 9×13-inch baking dish.
- Sauté the aromatics: In a large skillet over medium heat, heat the olive oil. Add chopped onion and cook until soft, about 4 minutes. Stir in garlic and thyme and cook for 1 more minute until fragrant.
- Make the roux: Add the butter to the skillet, stirring until melted. Sprinkle in the flour and stir continuously for about 2 minutes until a smooth roux forms.
- Create the gravy: Slowly whisk in the chicken broth a cup at a time, stirring until smooth and thickened. Add the heavy cream, salt, and pepper. Mix well.
- Combine filling: Stir in the thawed mixed vegetables and cooked chicken. Transfer the mixture to your greased baking dish and set aside.
- Make biscuit dough: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or fork until crumbly. Stir in buttermilk and shredded cheddar until just combined.
- Top the cobbler: Drop 1/4-cup scoops of biscuit dough evenly over the chicken mixture to form about 12 biscuits.
- Bake: Place the baking dish in the oven and bake for 25 to 30 minutes, rotating once halfway through. The biscuits should be golden and a toothpick inserted should come out clean.
- Brush with seasoned butter: While baking, mix melted butter, Old Bay seasoning, and garlic powder. When cobbler is done, brush biscuits with this mixture.
- Serve: Let cool for 5 minutes before serving.
Helpful Tips
- Use rotisserie chicken to save time.
- Don’t overmix the biscuit dough to keep it fluffy.
- If the biscuits start browning too quickly, loosely cover with foil.
- For extra richness, use half-and-half instead of heavy cream.
Substitutions And Variations
- Vegetables: Swap frozen mixed veggies with fresh chopped carrots, peas, and corn.
- Cheese: Try using pepper jack or gouda for a flavor twist.
- Protein: Use leftover turkey or even cooked ham instead of chicken.
- Herbs: Fresh rosemary or sage can replace thyme for a more autumnal feel.
- Gluten-Free: Substitute with a gluten-free flour blend and biscuit mix.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly and store in the freezer for up to 2 months. Reheat in a 350°F oven until heated through.
- Reheating: Best reheated in the oven for crispy biscuits. Microwave for a softer texture.
Nutritional Information
Per serving (1/8 of dish):
Calories: 950
Fat: 64g
Carbs: 48g
Protein: 45g
Serving Suggestions
- Serve with a light side salad with lemon vinaigrette to balance richness.
- Add cranberry sauce or applesauce for a holiday-style twist.
- Pair with iced tea or a crisp white wine like Chardonnay.
Frequently Asked Questions About Chicken Cobbler With Cheddar Bay Biscuit Top
Can I use canned biscuits instead of homemade?
Yes, but the homemade cheddar biscuit topping adds a fresh, savory touch that really enhances the dish.
Can I make this ahead of time?
Absolutely. Prepare the filling and biscuit dough separately, refrigerate, then assemble and bake when ready.
Is it spicy?
Not at all! It’s savory with a hint of spice from the Old Bay in the butter topping, which you can adjust to taste.
Can I use milk instead of cream?
You can, but the cream gives it a rich and silky texture. Whole milk is a good lighter substitute.
How do I know when it’s done baking?
The biscuits should be golden brown and a toothpick inserted into the center should come out clean.
Final Thoughts
Thank you for exploring this delicious Chicken Cobbler with Cheddar Bay Biscuit Top recipe. It’s one of those meals that brings comfort, flavor, and joy to the dinner table with minimal fuss. I absolutely love how easy it is to prepare, yet it feels like a warm hug in a casserole dish. Whether you’re feeding a crowd or just treating yourself to something indulgent, I hope this recipe finds a permanent spot in your kitchen. Happy cooking, and thank you for being part of this food-loving community!
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Chicken Cobbler With Cheddar Bay Biscuit
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Chicken Cobbler With Cheddar Bay Biscuit is a creamy, savory casserole packed with tender chicken, mixed vegetables, and fluffy cheddar biscuits brushed with buttery Old Bay topping. A comforting, crowd-pleasing dinner in one pan
Ingredients
For the filling
2 tablespoons olive oil
1 medium yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
1 tablespoon dried thyme
1/2 cup unsalted butter, cut into pieces
1/2 cup (60g) all-purpose flour
3 cups chicken broth
1 cup heavy cream
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 (15-ounce) package frozen mixed vegetables, thawed
8 cups chopped or shredded cooked chicken (about 2 pounds)
For the biscuit topping
2 cups (255g) all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
1 cup whole buttermilk, chilled
4 ounces sharp cheddar cheese, shredded (about 1 cup)
For the butter topping
1/4 cup unsalted butter, melted
1/2 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
Instructions
- Preheat and prep: Preheat your oven to 400°F and grease a 9×13-inch baking dish.
- Sauté the aromatics: In a large skillet over medium heat, heat the olive oil. Add chopped onion and cook until soft, about 4 minutes. Stir in garlic and thyme and cook for 1 more minute until fragrant.
- Make the roux: Add the butter to the skillet, stirring until melted. Sprinkle in the flour and stir continuously for about 2 minutes until a smooth roux forms.
- Create the gravy: Slowly whisk in the chicken broth a cup at a time, stirring until smooth and thickened. Add the heavy cream, salt, and pepper. Mix well.
- Combine filling: Stir in the thawed mixed vegetables and cooked chicken. Transfer the mixture to your greased baking dish and set aside.
- Make biscuit dough: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, baking soda, and salt. Cut in the cold butter with a pastry cutter or fork until crumbly. Stir in buttermilk and shredded cheddar until just combined.
- Top the cobbler: Drop 1/4-cup scoops of biscuit dough evenly over the chicken mixture to form about 12 biscuits.
- Bake: Place the baking dish in the oven and bake for 25 to 30 minutes, rotating once halfway through. The biscuits should be golden and a toothpick inserted should come out clean.
- Brush with seasoned butter: While baking, mix melted butter, Old Bay seasoning, and garlic powder. When cobbler is done, brush biscuits with this mixture.
- Serve: Let cool for 5 minutes before serving.
Notes
You can use rotisserie chicken to save time.
Substitute cheddar with other cheeses like gouda or pepper jack for variety.
Make ahead by prepping the filling and biscuit dough separately, then assembling just before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Comfort Food, Casserole
Nutrition
- Serving Size: 1/8 of dish
- Calories: 950
- Carbohydrates: 48g
- Protein: 45g