Name: Chicken Cobbler With Cheddar Bay Biscuit
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
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

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

Scale

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