This Chicken Cobbler hits all the right notes with tender chicken, vegetables swimming in a creamy herb-flecked sauce, and golden cheddar biscuits baked right on top. I first made this on a chilly Tuesday when I had leftover chicken and not much energy, and it surprised me how something this simple could feel so satisfying. It's basically a skillet version of chicken pot pie, but easier since there's no fussing with pie crust.
If you love comforting one-pan dinners, you might also enjoy this Easy Mediterranean Lentil Soup Recipe or the rich, cheesy Best Cauliflower Gratin Recipe. This chicken cobbler comes together in under an hour and uses ingredients you probably already have.
Why You'll Love This Chicken Cobbler
- One-skillet meal that goes from stovetop to oven with minimal cleanup
- Uses simple ingredients you likely have on hand
- Ready in 50 minutes from start to finish
- Comforting and hearty without being overly heavy
- Flexible recipe that works great with leftover chicken
- Family-friendly with just a hint of seasoning
This is the kind of dinner that makes your kitchen smell amazing and brings everyone to the table without complaints.
Jump to:
Chicken Cobbler Ingredients
Here's everything you need to make this hearty, comforting chicken cobbler from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Filling:
Cooking oil: Helps brown the chicken and sauté the vegetables without sticking.
Chicken thighs: Boneless, skinless thighs stay tender and juicy. They're more forgiving than chicken breasts and add rich flavor.
Salt: Seasons the chicken and brings out all the other flavors in the dish.
Black pepper: Freshly cracked pepper adds a subtle bite and warmth.
White mushrooms: Sliced mushrooms add earthy flavor and a meaty texture that bulks up the filling.
Onion: Diced onion provides sweetness and depth as it softens in the skillet.
Garlic cloves: Minced garlic adds aromatic flavor that makes everything taste better.
Chicken broth: Creates the base of your creamy sauce and keeps everything moist.
Whole milk: Adds richness and helps create that silky, comforting texture.
Dried thyme: Brings a subtle herbal note that pairs beautifully with chicken.
Poultry seasoning: A blend of herbs like sage, rosemary, and thyme that enhances the chicken flavor.
Cornstarch: Thickens the sauce to a perfect, spoonable consistency.
Cold water: Helps dissolve the cornstarch so it blends smoothly into the sauce without lumps.
Frozen peas and carrots: Adds color, nutrition, and a slight sweetness. Using frozen saves prep time.
For the Topping:
All-purpose flour: Forms the base structure of your biscuit topping.
Baking powder: Helps the biscuits rise and become fluffy as they bake.
Whole milk: Makes the biscuit batter smooth and adds moisture.
Butter: Melted butter makes the topping rich and tender. You'll use most of it in the batter and brush the rest on top at the end.
Cheddar cheese: Shredded cheddar adds sharpness and creates little pockets of melted cheese throughout the topping.
Garlic powder: Adds savory depth to the biscuits.
Cajun seasoning: Gives a subtle warmth and complexity without being spicy.
Dried parsley: Adds a touch of color and fresh herb flavor.
How To Make Chicken Cobbler
This chicken cobbler comes together in simple steps, starting on the stovetop and finishing in the oven.
Preheat oven: Preheat your oven to 400°F (200°C) so it's ready when you need it.
Cook chicken: Heat 1 tablespoon oil in a 10-12 inch cast-iron or oven-safe skillet over medium heat. Season your chicken pieces with salt and pepper. Cook until golden brown and nearly cooked through, about 6 minutes total. Remove the chicken from the skillet and set it aside on a plate.
Sauté vegetables: Add the remaining 1 tablespoon oil to the same skillet along with the mushrooms, diced onion, and minced garlic. Cook for 5 minutes, stirring occasionally, until everything is softened and most of the moisture from the mushrooms has evaporated.
Prepare sauce: Pour in the chicken broth, ½ cup milk, thyme, and poultry seasoning. Bring everything to a gentle simmer, stirring to scrape up any browned bits from the bottom of the pan.
Thicken sauce: In a small bowl, whisk the cornstarch with cold water until completely smooth. Stir this mixture into your simmering sauce. Cook for 2-3 minutes, stirring frequently, until the sauce thickens nicely. If it seems too thick, add a splash more broth or water.
Combine ingredients: Return the cooked chicken to the skillet along with the frozen peas and carrots. Stir everything together so the chicken and vegetables are evenly distributed throughout the sauce.
Prepare biscuit topping: In a medium bowl, whisk together the flour and baking powder. Add 1 cup milk and 6 tablespoon of the melted butter, whisking until you have a smooth batter with no lumps. Stir in the shredded cheese, garlic powder, cajun seasoning, and dried parsley.
Assemble cobbler: Pour the biscuit batter evenly over the hot chicken filling in the skillet. Don't stir it in. Just let it sit on top, which gives you that classic Chicken Cobbler look and texture.
Bake: Place the skillet in your preheated oven and bake for 25-30 minutes. You'll know it's done when the topping is golden brown and the filling is bubbling around the edges.
Rest and serve: Let the Chicken Cobbler rest for 10 minutes before serving. This helps everything set up slightly. Brush the top with the remaining 2 tablespoon melted butter for a glossy, flavorful finish.
Equipment For Chicken Cobbler
- 10-12 inch cast-iron or oven-safe skillet (this is essential since the dish goes from stovetop to oven)
- Medium mixing bowl for the biscuit topping
- Small bowl for the cornstarch slurry
- Whisk for mixing
- Wooden spoon or spatula for stirring
If you don't have a cast-iron skillet, any oven-safe skillet will work. Just make sure the handle can withstand 400°F.
Substitutions and Variations
Chicken: You can use leftover rotisserie chicken, cooked chicken breasts, or even turkey. If using pre-cooked chicken, skip the browning step and just add it when you combine the filling ingredients.
Vegetables: Swap the mushrooms for bell peppers, or add celery for extra crunch. Green beans work well instead of peas and carrots.
Cheese: Try Monterey Jack, Gruyere, or a Mexican cheese blend instead of cheddar.
Milk: Half-and-half makes it richer, or use unsweetened almond milk for a dairy-free version (though the topping won't be quite as fluffy).
Spice level: Leave out the cajun seasoning for a milder version, or add a pinch of red pepper flakes if you like heat.
Biscuit topping: If you're short on time, you can use store-bought biscuit dough. Just tear it into pieces and arrange it over the filling.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3-4 days. The biscuit topping will soften as it sits in the sauce, but it still tastes great.
Reheating: Reheat individual portions in the microwave for 1-2 minutes, or warm the whole thing in a 350°F oven for 15-20 minutes covered with foil.
Freezing: This dish freezes reasonably well. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating. The texture of the biscuit topping changes slightly after freezing but it's still delicious.
Expert Tips
Don't skip the resting time. Letting the cobbler sit for 10 minutes after baking helps the sauce thicken up and makes serving much easier.
Use room temperature milk in the biscuit topping. It mixes more easily with the melted butter and creates a smoother batter.
Don't stir the topping into the filling. Just pour it on top and let it spread naturally. This creates that classic cobbler texture.
Check your skillet handle. Make sure it's oven-safe before you pop it in. Some handles have plastic or rubber that can melt at high temperatures.
Adjust the thickness. If your sauce seems too thick before baking, add a little more broth. If it's too thin, let it simmer longer before adding the chicken back in.
Serving Suggestions
This chicken cobbler is hearty enough to serve on its own, but here are some ideas to round out the meal:
- Simple green salad with a tangy vinaigrette to cut through the richness
- Roasted green beans or steamed broccoli for extra vegetables
- Crusty bread for soaking up any extra sauce
- Glass of white wine or iced tea on the side
For more comforting dinner ideas, try pairing this with the Delicious Cattle Drive Casserole Recipe for a hearty meal spread.
FAQ
What are the ingredients for chicken cobbler?
Chicken cobbler uses chicken thighs, vegetables like mushrooms and onions, a creamy sauce made with broth and milk, and a simple biscuit topping with flour, baking powder, butter, and cheese. It's similar to chicken pot pie but with a biscuit topping instead of pie crust. My family loves how everything bakes together in one skillet.
What kind of chicken is best for cobblers?
Boneless, skinless chicken thighs work best because they stay moist and tender during cooking. Chicken breasts work too, but they can dry out more easily. Leftover rotisserie chicken is actually perfect for this Chicken Cobbler since it's already cooked and just needs to be heated through.
Which is the most famous chicken dish in the world?
That's tough to say since it varies by region, but dishes like butter chicken from India, coq au vin from France, and fried chicken from the American South are all incredibly popular worldwide. Each culture has its own beloved Chicken recipe. This chicken cobbler is an American comfort food classic that deserves more recognition.
What are the ingredients in a 4 ingredient chicken casserole?
The simplest 4-ingredient chicken casseroles usually include chicken, cream of chicken soup, sour cream, and Ritz crackers or stuffing mix. This chicken cobbler has more ingredients for better flavor, but if you're looking for ultra-simple comfort food, those basic casseroles are hard to beat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Cobbler
Chicken Cobbler
Ingredients
Filling:
- 2 tablespoon cooking oil divided, for cooking
- 1 lb. chicken thighs boneless & skinless, cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly cracked
- 8 oz. white mushrooms sliced
- 1 cup onion diced
- 2 garlic cloves minced
- 1½ cups chicken broth use Better Than Bouillon for flavor
- ½ cup whole milk
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 3 tablespoon cornstarch for thickening
- ¼ cup cold water
- 1½ cups frozen peas and carrots
Topping:
- 1¼ cups all-purpose flour
- 2 teaspoon baking powder
- 1 cup whole milk
- 8 tablespoon butter melted & divided
- ½ cup cheddar cheese shredded
- ½ teaspoon garlic powder
- ¼ teaspoon cajun seasoning
- ½ teaspoon dried parsley
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 1 tablespoon of oil in a 10-12 inch cast-iron skillet over medium heat. Season the chicken with salt and pepper, then cook until golden and nearly cooked through, about 6 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet and sauté the mushrooms, onion, and garlic for 5 minutes until softened and the moisture has mostly evaporated.
- Pour in the chicken broth, ½ cup of milk, thyme, and poultry seasoning, then bring to a gentle simmer.
- Whisk the cornstarch with cold water until smooth, then add it to the simmering sauce, stirring well. Cook for 2–3 minutes until thickened. If it's too thick, add a little extra broth or water.
- Stir in the cooked chicken and frozen peas and carrots.
- In a bowl, combine the flour and baking powder. Add the milk, 6 tablespoons of melted butter, and whisk until smooth. Stir in the cheese, garlic powder, cajun seasoning, and parsley.
- Pour the biscuit topping over the hot filling without stirring it in. This will create the signature cobbler texture when baked.
- Place the skillet in the oven and bake for 25–30 minutes, until the topping is golden and bubbly around the edges.
- Allow the cobbler to rest for 10 minutes before serving. Brush the top with the remaining 2 tablespoons of melted butter for a glossy finish.
Leave a Reply