Description

This hearty Chicken Cobbler recipe is a comforting casserole featuring tender cooked chicken simmered in a savory vegetable and mushroom sauce, topped with fluffy buttermilk biscuit dough mixed with Parmesan and Cheddar cheese. Perfect for a family dinner, it balances rich creamy flavors with fresh herbs and garden vegetables for a satisfying all-in-one meal.

Ingredients

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For the Chicken Broth and Base

1 (4 ½-pound) whole chicken, giblets removed
2 celery stalks, cut into large pieces
1 onion, quartered
¼ cup chopped parsley
4 sprigs fresh thyme
2 bay leaves
1 tablespoon salt
½ teaspoon ground black pepper

For the Vegetables and Sauce

½ 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
⅔ cup all-purpose flour
4 cups reserved chicken broth (from cooked chicken)
½ cup heavy whipping cream

For the Chicken Mixture

4 cups cooked chicken, chopped
1 tablespoon minced fresh thyme
1 ½ teaspoons salt
1 teaspoon ground black pepper

For the Biscuit Topping

2 (7.5-ounce) bags complete buttermilk biscuit mix (such as Bisquick)
⅔ cup shredded Parmesan cheese
⅔ cup shredded Cheddar cheese
1 cup whole milk

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Instructions

Prepare the chicken broth: Place the whole chicken, celery stalks, quartered onion, chopped parsley, fresh thyme sprigs, bay leaves, salt, and black pepper in a large stockpot. Cover with water and bring to a boil. Reduce heat and simmer until chicken is cooked through, about 1.5 to 2 hours. Remove chicken and vegetables from broth. Reserve 4 cups of broth for the recipe and allow chicken to cool.
Shred the chicken: Once the chicken is cool enough to handle, remove skin and bones, and chop the meat into bite-size pieces. Set aside 4 cups of cooked chicken for the cobbler filling.
Cook the vegetables: In a large skillet or saucepan, melt ¼ cup butter over medium heat. Add chopped celery, carrots, and onion. Cook until vegetables are tender, about 5-7 minutes. Add sliced mushrooms and cook for an additional 5 minutes until mushrooms are softened.
Make the sauce: Sprinkle ⅔ cup all-purpose flour over the cooked vegetables. Stir well to coat and cook for 1-2 minutes to remove raw flour taste. Gradually whisk in the 4 cups reserved chicken broth. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Stir in heavy whipping cream and cook an additional 2 minutes. Season with salt and black pepper to taste.
Add chicken and peas: Stir the chopped cooked chicken, thawed peas, and minced fresh thyme into the sauce. Reduce heat to low and keep warm while preparing the biscuit topping.
Prepare the biscuit topping: In a mixing bowl, combine the biscuit mix, Parmesan cheese, and Cheddar cheese. Stir in whole milk and ¼ cup melted butter until just combined into a soft dough.
Assemble the cobbler: Preheat the oven to 375°F (190°C). Pour the chicken and vegetable filling into a large greased 9×13-inch baking dish. Drop spoonfuls of biscuit dough evenly over the top, gently spreading to cover some areas but leaving gaps for steam to escape.
Bake the cobbler: Bake in preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly.
Serve: Remove from oven and let cool for about 10 minutes before serving. Enjoy your warm, cheesy chicken cobbler!

Notes

Using homemade chicken broth adds rich flavor, but you can substitute store-bought broth if short on time.
Feel free to add other vegetables like corn or green beans for variation.
Leftover cobbler can be refrigerated for up to 3 days and reheated in the oven.
To make the dish spicier, add a pinch of cayenne pepper to the filling.
If a gluten-free option is desired, use gluten-free biscuit mix and flour alternatives.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Baking
Cuisine: American