Name: Easy Chicken Cobbler Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 2 tablespoons olive oil; 1 medium onion, diced (about 1 cup); 2 medium carrots, diced (about 1 cup); 2 celery stalks, diced (about 1 cup); 3 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup frozen peas; 1 cup frozen corn kernels; 1 teaspoon dried thyme; 1 teaspoon dried sage; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, chopped; 2 cups all-purpose flour (for topping); 1 tablespoon baking powder; 1 teaspoon salt (for topping); 1 tablespoon sugar; 6 tablespoons cold butter, cubed; 3/4 cup whole milk; 1/4 cup heavy cream; 2 tablespoons fresh chives, chopped (optional)

Description

A warm and bubbling Chicken Cobbler Casserole that combines the heartiness of a chicken pot pie with the charm of a fruit cobbler, perfect for family gatherings.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 tablespoons olive oil
1 medium onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup frozen peas
1 cup frozen corn kernels
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 cups all-purpose flour (for topping)
1 tablespoon baking powder
1 teaspoon salt (for topping)
1 tablespoon sugar
6 tablespoons cold butter, cubed
3/4 cup whole milk
1/4 cup heavy cream
2 tablespoons fresh chives, chopped (optional)

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Instructions

Preheat your oven to 425°F (220°C). Prepare chicken and vegetables.
Heat olive oil in a large oven-safe skillet. Season and cook chicken for 5-6 minutes until golden brown.
Add onions, carrots, and celery; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
Sprinkle flour over the mixture and stir for 1-2 minutes. Gradually add chicken broth while stirring until thickened.
Stir in peas, corn, herbs, salt, and pepper. Simmer until slightly thickened.
In a bowl, mix flour, baking powder, salt, and sugar. Cut in cold butter until coarse crumbs form.
Make a well in the mixture, pour in milk and cream, and stir until just combined.
Drop the dough in mounds over the filling without covering completely.
Bake for 20-25 minutes until topping is golden and filling bubbles.
Let cool for 5 minutes before serving. Garnish with fresh chives if desired.

Notes

Use cold butter for the topping for a flaky biscuit texture. This casserole can be made ahead and refrigerated before baking.

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 6g
Sodium: 890mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 28g
Cholesterol: 75mg