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Chicken Cobbler: A Comforting & Delicious Recipe

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Comforting chicken cobbler with savory chicken and vegetables, topped with fluffy, homemade drop biscuits.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup heavy cream (optional, for extra richness)
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup milk
  • 2 tablespoons chopped fresh chives (optional, for flavor and color)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
  2. Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides. Don’t overcrowd the pot; if necessary, brown the chicken in batches.
  3. Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for another minute, allowing the herbs to release their fragrance.
  4. Sprinkle the flour over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes.
  5. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  7. Stir in the frozen peas and corn. If using, stir in the heavy cream for extra richness. Cook for another 2-3 minutes, until the vegetables are heated through.
  8. Taste the filling and adjust the seasoning as needed.
  9. Remove the pot from the heat and stir in the chopped fresh parsley. Set aside while you prepare the cobbler topping.
  10. In a large bowl, whisk together the flour, baking powder, and salt.
  11. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  12. Gradually add the milk, stirring until just combined. Do not overmix; the dough should be slightly shaggy. If using, stir in the chopped fresh chives.
  13. Preheat your oven to 375°F (190°C).
  14. Drop spoonfuls of the cobbler topping evenly over the chicken filling.
  15. Brush the tops of the cobbler topping with the beaten egg.
  16. Bake for 25-30 minutes, or until the cobbler topping is golden brown and the filling is bubbly.
  17. Let the cobbler cool for a few minutes before serving.
  18. Serve the chicken cobbler warm. Garnish with extra fresh parsley, if desired.

Notes

  • Use cold butter for a flaky cobbler topping.
  • Don’t overmix the cobbler dough.
  • Adjust the seasoning of the chicken filling to your liking.
  • A Dutch oven is ideal, but a large pot and baking dish can be substituted.
  • The chicken filling can be made ahead of time.
  • Customize the filling with your favorite vegetables.
  • Add shredded cheddar cheese over the cobbler topping before baking for an extra cheesy cobbler.
  • Add a pinch of red pepper flakes to the chicken filling for a little heat.
  • Experiment with different herbs in the chicken filling.
  • To make a vegetarian cobbler, substitute the chicken with vegetables like butternut squash, sweet potatoes, and chickpeas. Use vegetable broth instead of chicken broth.

Find it online: https://mmmflavors.com/chicken-cobbler/