With its frozen veggies and buttery biscuit topping, this Chicken Cobbler Recipe tastes like home and is super simple to make!
Now that I have a college freshman, I’m very intentional about making home a place he wants to come back to! While I’m glad he’s happy away at school, I like to make sure his bed is super comfy, the pantry is stocked with snacks, and that I make dishes he won’t find at college. It just so happens that chicken cobbler is one of my son’s favorite recipes.
Chicken cobbler is a bit different than the traditional chicken pot pie; there’s just a biscuit-like topping instead of a bottom and top crust. Also, its texture is less soupy. You might be more familiar with sweet cobblers (think cherry, peach, or blackberry), but savory cobblers are worth your culinary attention. Both feature a soft, browned biscuit topping. Of course, the big difference lies in the filling.
One of the main reasons I love chicken cobbler is the convenience. It may look like I spent hours on it, but the truth is, I don’t. The secret lies in the ingredients: frozen veggies, shredded cooked chicken (I use rotisserie chicken), and biscuit mix. That means I can make this recipe even on a weeknight.
The delicious aroma wafting through your kitchen while the chicken cobbler bakes will be the first sign of the good things to come. Each bite brings tender chicken, along with sweet carrots and peas, all wrapped in buttery golden biscuit topping. Chicken cobbler is a one-pan dish you can make to welcome home your favorite college student or just as a hearty main to keep in your monthly meal rotation.
Why no stirring?
In Steps 3 and 4, you add liquid on top of the chicken, seasonings, and veggies, and you’re instructed not to stir. What’s the deal? Well, this recipe is a type of cobbler commonly known as a no-stir or magic cobbler. Whether it’s a sweet or savory cobbler, the trick is to pour the liquid over the filling ingredients and leave it be. As the pan bakes in the oven, the liquid batter expands due to the baking powder and baking soda. The batter eventually covers the pan with a nicely browned crust. If the top is getting too brown, you can always tent your pan with foil partially through the baking time.
How do I store leftovers?
Store leftover chicken cobbler in an airtight container. You can refrigerate leftovers for up to 3 or 4 days. Freezing is also a great option. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in the oven at 350°F for about 20 minutes—cover with foil to prevent overbrowning. You can also use individual portions in the microwave. I usually set my power to 80% and reheat for 2 to 3 minutes. However, keep in mind that the microwave will soften the biscuit topping.
Serving suggestions
Since chicken cobbler is such a filling, hearty one-dish main, you don’t need much to serve with it. In our house, we keep things simple and stick to a side of Green Salad or Kale Salad for a nice, fresh crunch. If you’re making chicken cobbler for a crowd, consider serving it with 7-Layer Salad. This salad not only feeds a lot of people, but you can also prepare it ahead of time. For a twist on the biscuit topping, consider using Red Lobster’s Cheddar Bay Biscuit Mix, which is a delicious option for the topping.
Chicken Cobbler Recipe
Ingredients
- 4 tablespoons butter melted
- 4 cups cooked chicken shredded
- 12 ounces frozen mixed vegetables
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 box savory biscuit mix about 11.36 ounces
- 2 cups milk
- 1 10.5-ounce can cream of chicken soup
- 2 cups chicken broth
- Optional: fresh chopped parsley for garnish
Instructions
- Preheat your oven to 375°F. Pour 4 tablespoons of melted butter into a 9×13-inch baking dish and spread evenly.
- Place 4 cups of shredded chicken in a single, even layer over the butter. Sprinkle the frozen mixed vegetables over the chicken. Lightly season with garlic powder, onion powder, dried oregano, salt and black pepper. Do not stir.
- In a bowl, mix 1 box savory biscuit mix with 2 cups milk until just blended. Pour the batter evenly over the chicken and vegetables without mixing.
- In another bowl, whisk together 1 can of cream of chicken soup and 2 cups chicken broth until smooth. Gently pour this mixture over the batter. Do not stir.
- Bake uncovered for 45-60 minutes or until the top is golden brown and bubbly. Remove from the oven and let the cobbler rest for 10 minutes before serving. Garnish with chopped parsley if desired.
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