Creamy Cheesy Chicken Cobbler Recipe
Prep Time:
18 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • ½ medium yellow onion, peeled and diced
  • 4 carrots, peeled and diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • 1 teaspoon kosher salt
  • ¼ cup half-and-half (or heavy cream)
  • 1 rotisserie chicken, shredded (about 6 cups)
  • ¾ cup frozen peas
  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped parsley leaves
  • ½ teaspoon ground black pepper
  • 2 cups all-purpose flour
  • ½ tablespoon baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup cold unsalted butter, divided
  • 4 ounces sharp cheddar cheese
  • 1 tablespoon chopped parsley leaves
  • 1 tablespoon chopped chives
  • 1 ¾ cup buttermilk (or half-and-half)
Directions
  1. Prepare the cobbler filling: In a large skillet over medium heat, heat oil and butter until butter is melted.
  2. Add onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes or until tender and just beginning to brown.
  3. Stir in garlic and cook for an additional minute.
  4. Stir in wine, if using, and cook until mostly evaporated.
  5. Add flour and stir to coat veggies. Cook for an additional minute.
  6. Slowly stir in stock and season with salt.
  7. Cook, stirring occasionally, until slightly thickened.
  8. Stir in half-and-half or cream.
  9. Place chicken, peas, thyme, parsley, and pepper in a 2.4-quart baking dish and toss with the stock mixture to combine. Set aside.
  10. Preheat oven to 425 F.
  11. Prepare the biscuit topping: In a large bowl, stir to combine the flour, baking powder, salt, and pepper.
  12. Using a box grater, grate 6 tablespoons each of the cold butter and cheddar cheese.
  13. Rub the butter into the flour mixture using your fingertips until only pea-sized bits remain visible.
  14. Add the cheese and herbs and toss to combine.
  15. Gently fold in the buttermilk until combined.
  16. Pour the biscuit mixture evenly over the chicken mixture in the baking dish.
  17. Melt remaining butter and drizzle over the biscuit topping.
  18. Bake for 20 to 25 minutes, until golden brown and bubbly.
  19. Let stand for 5 minutes, then serve.