Savory Chicken Cobbler

why make this recipe

This dish is warm, filling, and easy to make. It uses cooked chicken and frozen vegetables you may already have. It cooks in one dish, so cleanup is quick. You get a savory filling with a soft, biscuit-like top.

introduction

Savory Chicken Cobbler is a simple, homey meal that tastes like comfort food. It mixes shredded chicken and vegetables in a creamy sauce and bakes with a biscuit-style topping. For a similar take and extra ideas, see the chicken cobbler casserole recipe by following the link to a tested version: chicken cobbler casserole recipe.

how to make Savory Chicken Cobbler

Make the filling first and then drop the biscuit batter on top. Bake until the top is golden. Let it rest a few minutes before serving so the filling sets.

Ingredients :

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup milk

Directions :

1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large bowl, combine the shredded chicken, frozen mixed vegetables, chicken broth, 1 cup of milk, garlic powder, onion powder, thyme, salt, and black pepper. Stir until well mixed and pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the flour, baking powder, and ½ teaspoon of salt. Add the melted butter and ¾ cup of milk to the dry ingredients, stirring until just combined. The batter will be thick.
4. Drop spoonfuls of the batter over the chicken mixture in the baking dish, covering as much of the surface as possible.
5. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
6. Let it cool for about 5 minutes before serving.

how to serve Savory Chicken Cobbler

Serve warm from the oven. Use a large spoon to scoop both filling and topping so each plate has both. Pair with a simple green salad or steamed veggies for a full meal.

how to store Savory Chicken Cobbler

Let the cobbler cool to room temperature. Cover the baking dish with foil or move leftovers to an airtight container. Store in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave single portions until hot.

tips to make Savory Chicken Cobbler

• Use rotisserie chicken to save time.
• Thaw frozen vegetables before mixing if you want less liquid.
• If the filling seems thin, cook it a few minutes on the stove to reduce liquid before baking.
• Drop batter in even spoonfuls so the topping bakes more evenly.
• Check the top at 25 minutes; if it browns too fast, cover loosely with foil.

variation (if any)

• Add 1 cup diced cooked potatoes for a heartier filling.
• Stir in 1/2 cup shredded cheddar cheese into the filling for more flavor.
• Swap thyme for rosemary or parsley for a different herb note.
• Use biscuit mix instead of scratch batter if you want a quicker topping.

FAQs

Q: Can I use raw chicken?
A: You can, but you must cook it first. This recipe calls for cooked, shredded chicken so the baking time only finishes the topping.

Q: Can I make this gluten-free?
A: Yes. Use a gluten-free all-purpose flour blend and confirm baking powder is gluten-free.

Q: Can I freeze the cobbler?
A: Yes. Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating in the oven.

Q: Can I add cream instead of milk?
A: You can use half-and-half or cream for a richer filling, but it will be thicker and richer in calories.

Q: How do I know the topping is done?
A: The top should be golden brown and a toothpick inserted into the batter should come out clean.

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