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Chicken Cobbler
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4.58 from 7 votes

Chicken Cobbler

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


  • 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