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Chicken Cobbler

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.

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Chicken Cobbler

Chicken Cobbler

A creamy chicken and vegetable filling topped with a thick, light, and cheesy biscuit layer.
PREP: 1 hr
COOK: 23 mins
SERVINGS: 8

Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 619kcal
Course: Casserole, Main Dish
Cuisine: Southern
Keyword: chicken casserole

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Recipe Source: adapted slightly from Paula Deen

Originally published Feb 1, 2014.

Disclosure: This post contains affiliate links.

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39 thoughts on “Chicken Cobbler”

  1. 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

  2. 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!

  3. Carol Connolly

    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.

    1. Christin Mahrlig

      Carol, the biscuits do not get crunchy on the bottom, but they really don’t get soggy either because the filling is fairly thick.

  4. Leigh Suznovich

    This looks incredible, can’t wait to try it! Still really cold and snowy here in NJ so I know I could use the comfort food :-).

  5. Joan Turner

    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.

  6. Edna Christenson

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

  7. 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!

  8. What a gorgeous cobbler Christin! Love how hearty and comforting this dish is and so perfect to warm up with during this long winter.

  9. This looks so delicious, Christin, and everybody would love this! It may take some prep but it’s still easier than chicken pot pie.

  10. Melanie @ Carmel Moments

    Whoa! That looks amazing! Definitely putting on the menu. Snowing here again so this looks like the perfect warm me up dish. ๐Ÿ™‚

  11. DessertForTwo

    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!

  12. Karen (Back Road Journal)

    I’m originally from the south but I never had a dish as good as this looks while living there. ๐Ÿ™‚

  13. Pamela @ Brooklyn Farm Girl

    I can only imagine the oohs and ahhs this cobbler has to send around the dinner table. What a beauty!

  14. 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!

    1. Christin Mahrlig

      I love all-in-one dishes! It’s nice to only have to focus on making one thing ๐Ÿ™‚
      Have a great week Monica!

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