Chicken Cobbler- a creamy chicken pot pie filling with peas, carrots and celery is topped with cheesy, golden biscuits. Pure southern comfort food!
Cooler weather is just around the corner and I say bring on the comfort food! Hearty, warm casseroles are one of my favorite dinners. This Chicken Cobbler from Paula Deen is one of my absolute favorite chicken casseroles to make. It’s basically a chicken pot pie with a thick layer of soft, pillowy, and cheesy biscuits on top.
Chicken Cobbler takes a fair amount of preparation, but it makes plenty to feed a family of 4 for 2 nights and its a meal the whole family will enjoy.
I usually poach the chicken and remove the meat from the bones a day ahead of time. I shred it into bite-sized pieces and store it in a ziptop bag for easy cleanup. Remember to save 4 cups of the cooking liquid. You will use it to make the filling.
To shorten the prep time, you could definitely use a rotisserie chicken and canned chicken broth.
With a creamy chicken filling loaded with carrots, peas, mushrooms, and onions and a cheesy biscuit topping, this meal is sure to become a family favorite. If you’re looking for more casserole recipes to keep you warm during the colder months try Poppy Seed Chicken Casserole, Turkey and Dressing Casserole, and Chicken, Mushroom, and Rice Casserole.
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A creamy chicken and vegetable filling topped with a thick, light, and cheesy biscuit layer.
- 1/2 cup butter, (divided)
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 (8-ounce) package sliced fresh mushrooms
- 1 cup frozen peas, (thawed)
- 2/3 cup all-purpose flour
- 4 cups reserved chicken broth
- 1/2 cup heavy whipping cream
- 4 cups reserved chopped cooked chicken
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 (7.5-ounce) bags complete buttermilk biscuit mix, (Bisquick)
- 2/3 cup shredded Parmesan cheese
- 2/3 cup shredded Cheddar Cheese
- 1 cup whole milk
Chicken and Broth
- 1 (4 1/2 pound) chicken, (giblets removed)
- 2 stalks celery cut into large pieces
- 1 onion, (quartered)
- 1/4 cup chopped parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- Make Chicken and Broth first. Combine chicken, celery, onion, parsley, thyme, bay leaves, salt, and pepper in a large pot. Add water to cover and bring to a boil. Reduce heat and simmer 45 minutes. Remove chicken and let cool. Discard skin and remove chicken, shredding it into bite-sized pieces. Strain broth and reserve 4 cups.
- Preheat oven to 400 degrees and spray a 13X9-inch baking dish with cooking spray.
- In a large skillet, melt 1/4 cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms. Cook for 5 to 6 minutes, until vegetables are tender. Stir in peas. Set aside.
- Melt remaining 1/4 cup butter in a Dutch oven. Add flour and cook, stirring constantly, for 2 minutes.
- Gradually add chicken broth, whisking constantly to avoid lumps. Add cream and continue to cook for 3 to 4 minutes, whisking constantly.
- Add reserved chicken, celery/onion mixture, thyme, salt, and pepper. Check and make sure it is seasoned enough and add more salt if necessary.
- Pour into prepared dish.
- In a medium bowl, combine biscuit mix, cheeses, and milk. Stir just until combines. Take a spoon and drop large spoonfuls evenly over filling.
- Bake 18 to 23 minutes, or until biscuits are golden brown.
As a shortcut, you can use 4 cups of chopped rotisserie chicken and 4 cups of canned broth for this recipe.
Recipe Source: adapted slightly from Paula Deen
Originally published Feb 1, 2014.
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