Chicken Cobbler

Sharing is caring!

Chicken Cobbler- a creamy chicken pot pie filling with peas, carrots and celery is topped with cheesy, golden biscuits. Pure southern comfort food!

Cobbler with chicken in a baking dish.


Cooler weather is just around the corner and I say bring on the comfort food! Hearty, warm casseroles are one of my favorite dinners. This Chicken Cobbler from Paula Deen is one of my absolute favorite chicken casseroles to make. It’s basically a chicken pot pie with a thick layer of soft, pillowy, and cheesy biscuits on top.


Chicken Cobbler takes a fair amount of preparation, but it makes plenty to feed a family of 4 for 2 nights and its a meal the whole family will enjoy.

Chicken Cobbler dished up on a plate.

Chicken Cobbler Recipe Tips:

I usually poach the chicken and remove the meat from the bones a day ahead of time. I shred it into bite-sized pieces and store it in a ziptop bag for easy cleanup. Remember to save 4 cups of the cooking liquid. You will use it to make the filling.


To shorten the prep time, you could definitely use a rotisserie chicken and canned chicken broth.

If you don’t have fresh thyme, 1/2 teaspoon of dried thyme can be used instead.

Have leftover turkey? You can use it instead of chicken in this recipe.

Leftovers will keep in an airtight container in the refrigerator for 4 days.


With a creamy chicken filling loaded with carrots, peas, mushrooms, and onions and a cheesy biscuit topping, this meal is sure to become a family favorite. If you’re looking for more casserole recipes to keep you warm during the colder months try Poppy Seed Chicken Casserole, Turkey and Dressing Casserole, Cheesy Dorito Chicken Casserole, and Chicken, Mushroom, and Rice Casserole.

Chicken Cobbler in a baking dish.

Follow Spicy Southern Kitchen On Pinterest and Instagram for lots more Southern Cooking!


Chicken Cobbler

Chicken Cobbler

Course: Casserole, Main Dish
Cuisine: Southern
Keyword: chicken casserole
Prep Time: 1 hour
Cook Time: 23 minutes
Servings: 8
Calories: 619kcal
A creamy chicken and vegetable filling topped with a thick, light, and cheesy biscuit layer.
Print Recipe


  • 1/2 cup butter, divided
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 cup frozen peas, thawed
  • 2/3 cup all-purpose flour
  • 4 cups reserved chicken broth
  • 1/2 cup heavy whipping cream
  • 4 cups reserved chopped cooked chicken
  • 1 tablespoon minced fresh thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 (7.5-ounce) bags complete buttermilk biscuit mix, Bisquick
  • 2/3 cup shredded Parmesan cheese
  • 2/3 cup shredded Cheddar Cheese
  • 1 cup whole milk

Chicken and Broth

  • 1 (4 1/2 pound) chicken, giblets removed
  • 2 stalks celery cut into large pieces
  • 1 onion, quartered
  • 1/4 cup chopped parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper


  • Make Chicken and Broth first. Combine chicken, celery, onion, parsley, thyme, bay leaves, salt, and pepper in a large pot. Add water to cover and bring to a boil. Reduce heat and simmer 45 minutes. Remove chicken and let cool. Discard skin and remove chicken, shredding it into bite-sized pieces. Strain broth and reserve 4 cups.
  • Preheat oven to 400 degrees and spray a 13X9-inch baking dish with cooking spray.
  • In a large skillet, melt 1/4 cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms. Cook for 5 to 6 minutes, until vegetables are tender. Stir in peas. Set aside.
  • Melt remaining 1/4 cup butter in a Dutch oven. Add flour and cook, stirring constantly, for 2 minutes.
  • Gradually add chicken broth, whisking constantly to avoid lumps. Add cream and continue to cook for 3 to 4 minutes, whisking constantly.
  • Add reserved chicken, celery/onion mixture, thyme, salt, and pepper. Check and make sure it is seasoned enough and add more salt if necessary.
  • Pour into prepared dish.
  • In a medium bowl, combine biscuit mix, cheeses, and milk. Stir just until combines. Take a spoon and drop large spoonfuls evenly over filling.
  • Bake 18 to 23 minutes, or until biscuits are golden brown.


As a shortcut, you can use 4 cups of chopped rotisserie chicken and 4 cups of canned broth for this recipe.


Calories: 619kcal

Recipe Source: adapted slightly from Paula Deen

Originally published Feb 1, 2014.

Disclosure: This post contains affiliate links.

38 thoughts on “Chicken Cobbler

  1. This is similar to Chicken Creole that I have made for years. I am going to try adding items from this recipe to my recipe. I got the Chicken Creole recipe from our church cookbook many years ago. Sounds delicious.

  2. How could I freeze this. I make fundraiser dinners for our local animal rescue. I usually cook for at least 50 people. So, needless to say I must cook and freeze in advance, but I know the folks will love it, thanks

  3. This has become a favourite in our house. I even made some smaller versions and froze them to send to school with my son! It is filling but so comforting on a cold winter night!

    1. The rotisserie chicken is already seasoned. The veggies/herbs provide flavor for the stock. You will need to use chicken stock you’ve previously made or store bought, which is already seasoned as well.

  4. After reading the comments, I too used a rotisserie chicken but took it a step further and used 2 cans of drained veg-all. Excellent recipe, will make again

  5. This recipe was AMAZING. couple changes I made, mostly due to lack of time. I purchased a whole rotisserie chicken. I pulled all the meat off. All the bones, skin, even juices in the container into a pot with about 5 cups of boxed chicken stock. I added all the other recipe ingredients to further flavor the stock. I also used a bag of ore crinkle cut carrots and increased the peas by about 1/2 cup (because my finance loves peas). It was a huge hit! Everyone had seconds (fiance had thirds! ). KEEPER RECIPE!

  6. Recipes sounds amazing! Just wondering if the bottom of the biscuits cook through and get crunchy or if they are soggy because they are in liquid.

  7. I made this for Sunday dinner and it was fabulous. Evan the grandkids liked it. I used Red Lobster bisket mix instead of Bisquick and it was great. Thank you for sharing this recipe. It will become one of our favorites.

  8. Looks good, but I’m on a salt restricted diet. When I see “11/2 ” Teaspoons of salt–Well, what is that measurement?

  9. Has anyone actually cooked this recipe? I agree it sounds & looks delicious. It would be nice to hear from those who have actually made this recipe dish!

    1. I made this over the weekend. Super delicious. I cooked the chicken in the crock pot. I would recommend prepping the chicken and veggies the day before. I had to wait for the broth to cool to skim off the hardened fat since I don’t have a separater. It takes some time to make and it actually tasted much better the next day for leftovers!

  10. Yum! My husband would love this. He loves chicken pot pie, but I’m more of a ‘give me somethin’ sweet in that pie crust’ kinda gal. So, I don’t make him chicken pot pie often. But this is a nice compromise!

  11. I think this is genius. What an awesome all-in-one dish…those chunks of chicken, the creamy sauce, the crusty cheese biscuits! I’m drooling! Your family is so lucky to have you cooking these wonderful meals!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating