Chicken Cobbler
Chicken Cobbler offers a comforting, one-skillet meal that masterfully balances a creamy, savory filling with a golden homemade cheddar biscuit topping.
Instructions
- 1
Preheat your oven to 400°F (200°C). Gather and prepare all ingredients.
- 2
Heat 1 tablespoon of oil in a 10-12 inch oven-safe skillet over medium heat. Season the chicken pieces with salt and pepper, then cook until golden and nearly cooked through, about 6 minutes. Remove the chicken and set aside.
6 min
- 3
Add the remaining 1 tablespoon of oil to the skillet. Sauté the mushrooms, onion, and garlic for about 5 minutes until softened and most moisture has evaporated.
5 min
- 4
Pour in the chicken broth and ½ cup milk, then add dried thyme and poultry seasoning. Bring the mixture to a gentle simmer.
- 5
In a small bowl, whisk together cornstarch and cold water until smooth. Stir this slurry into the simmering sauce and cook for 2-3 minutes until the sauce thickens to a creamy consistency. If too thick, loosen with a splash of broth or water.
3 min
- 6
Return the cooked chicken to the skillet along with the frozen peas and carrots. Stir gently to combine and warm through.
- 7
In a separate bowl, whisk the flour and baking powder. Add 1 cup milk and 6 tablespoons melted butter, stirring just until smooth. Fold in the cheddar cheese, garlic powder, Cajun seasoning, and dried parsley.
- 8
Pour the biscuit topping evenly over the hot filling in the skillet. Do not stir; this preserves the cobbler's signature layered texture.
- 9
Bake in the preheated oven for 25-30 minutes, until the topping is golden and the edges are bubbling.
30 min
- 10
Remove from the oven and let rest for 10 minutes. Brush the top with the remaining 2 tablespoons of melted butter to add shine and flavor.
10 min
Ago's Notes
- The key to a successful cobbler is a thick, creamy filling before adding the biscuit topping; this prevents the topping from sinking and ensures a fluffy crust.
- Avoid stirring the biscuit topping into the filling to maintain the distinct cobbler layers and texture.
- Rotisserie chicken can be used as a shortcut; add it at the end just to warm through.
- Variations with other vegetables or meats are possible but keep the cooking times and thickness of the filling consistent.
Serve this chicken cobbler directly from the skillet for a rustic, comforting meal that embodies simplicity and respect for ingredients. It’s lighter than traditional pot pies but just as satisfying.
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