Chicken cobblers have been popular in the American South for over 200 years. Unlike a fruit cobbler topped with biscuits, a chicken cobbler recipe features chicken stew topped with a tender homemade biscuit crust. The biscuit dough bakes atop the filling, soaking up the savory juices while providing a nice contrast to the creamy chicken stew.
This chicken cobbler recipe comes together easily with pantry staples. You’ll love how the thyme, rosemary, and parsley infuse the stew with herby flavor. Baking the cobbler casserole style makes it perfect for feeding a crowd. Once you try this nostalgic chicken cobbler, you’ll want to add it to your regular dinner rotation.
Table of Contents
Ingredients You Will Required For Perfect Chicken Cobbler Recipe
For the filling:
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup chicken broth
- 2 cups milk
- 3 cups cooked, shredded chicken
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For the biscuit topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 1/4 cup grated Parmesan cheese
- Large ovenproof baking dish or casserole dish
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Oven mitts
- Preheat the oven to 400°F. Grease a 9×13 baking dish with butter or non-stick spray and set aside.
- Cook the shredded chicken breasts. You can roast, grill, sauté, or poach the chicken breasts. Shred or chop the cooked chicken into bite-sized pieces.
- Wash and chop the onion, carrots, celery, parsley, and garlic. Drain the frozen peas and let thaw slightly.
- In a small bowl, combine the flour, thyme, and rosemary. Whisk to evenly distribute the herbs and prevent clumps.
- For the biscuits, combine the flour, baking powder, and salt in a large mixing bowl. Cut in the cold butter using a fork or pastry cutter until pea-sized crumbs form.
- In a large skillet over medium heat, heat the olive oil. Sauté the onions until translucent, about 5 minutes.
- Add the carrots and celery and cook for 4-5 minutes until beginning to soften. Add the garlic and cook for 1 minute until fragrant.
- Sprinkle the seasoned flour over the vegetables and stir to coat evenly. Cook for 2 minutes.
- Gradually whisk in the chicken broth and milk. Bring the mixture to a simmer.
- Add the cooked chicken, peas, parsley, and season with salt and pepper to taste. Cook for 5 minutes until the filling is thickened.
- Transfer the chicken mixture to the prepared baking dish.
- Make the biscuit dough by stirring the buttermilk into the flour mixture until just combined. Knead the dough gently until it comes together.
- Drop large spoonfuls of the biscuit dough over the chicken filling, spacing evenly apart.
- Sprinkle the Parmesan cheese over the unbaked biscuits.
- Bake for 20-25 minutes until the biscuits are puffed and golden brown. Let cool 5 minutes before serving.
- Substitute cheddar, gruyere, or goat cheese for the Parmesan.
- Use rosemary or chive-flavored biscuits for the topping.
- Add leeks, mushrooms, or other vegetables to the stew.
- Use boneless chicken thighs instead of breasts for deeper flavor.
- For a heartier stew, add cooked cubed potatoes.
- To make it gluten-free, use your favorite gluten-free biscuit recipe.
Tips and Tricks
- Allow the prepared stew to cool slightly before topping with raw biscuit dough to prevent sinking.
- Freeze the assembled, unbaked cobbler for up to 3 months. Thaw overnight and bake as directed.
- Refrigerate leftovers for 3-4 days or freeze for longer-term storage. Reheat individual portions so the biscuits don’t get soggy.
- Chicken cobbler tastes delicious on its own, but feel free to add a side salad or steamed veggies.
- For a southern-style meal, serve it with skillet-cooked greens like collard greens or fresh green beans.
- Buttery mashed potatoes or roasted new potatoes make excellent accompaniments.
- Complete the homestyle feast with cornbread, corn muffins, or buttermilk biscuits.
- Calories: 530
- Total Fat: 24g
- Saturated Fat: 12g
- Sodium: 780mg
- Total Carbohydrates: 46g
- Protein: 33g
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze leftovers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat individual portions in the oven at 375°F for 15-20 minutes until hot.
- Microwave single servings for 2-3 minutes, checking frequently.
- Biscuits didn’t rise – Check that your baking powder is fresh. Let biscuit dough rest at room temperature for 15 min before baking.
- Filling is too thin – Simmer a bit longer to reduce liquid. Mix a spoonful of cornstarch with water and stir into the filling to thicken.
- Biscuits got soggy – Only reheat the amount you plan to eat. Use aluminum foil to cover and prevent condensation.
Can I make this ahead of time?
Yes! Assemble the entire casserole up to 2 days in advance. Cover and refrigerate unbaked. Let sit at room temperature for 30 minutes before baking.
Can I substitute ingredients?
Feel free to switch up the herbs, use different vegetables, or swap chicken for turkey. For biscuits, any shortening or milk would work in place of butter and buttermilk.
What kind of chicken works best?
Boneless, skinless chicken breasts or thighs both work great. Rotisserie chicken is a convenient shortcut to use for the stew.
What should I serve with chicken cobbler?
It’s delicious on its own but pairs nicely with simple sides like mashed potatoes, greens, roasted veggies, or buttery biscuits.
This easy chicken cobbler recipe makes the ultimate hearty comfort food. Impress your family with fluffy biscuits baked over tender chicken stew. With its wholesome ingredients and homestyle flavors, chicken cobbler is a nostalgic dish you’ll make over and over again. Let us know if you have any other questions and enjoy this delicious southern classic!