Cheddar Bay Biscuit chicken cobbler is an updated version of the cozy, classic recipe. With a Red Lobster style biscuit topping, this hearty pot pie is always good idea!

You ever need a distraction or an extra little bit of motivation to get you and your family through the week?

Or, heck, even through the day?

I sure do.

Multiply that times infinity during the winter.

This Cheddar Bay Biscuit chicken cobbler is the push you need!

With Red Lobster style garlicky, cheddar flavored biscuits sitting on top of rich chicken pot pie filling this is a dinner that just screams cozy.

You’ll look forward to a bowl of down home comfort food all day long.

It’s just the thing to keep you going through the dreary winter days.

Ingredients

To make this you’ll need a set of ingredients for the chicken cobbler and another for the biscuit topping.

For the chicken cobbler you’ll need:

Olive oil– Another light colored oil would also work. This is to saute the veggies
Veggies– A diced medium white onion, sliced carrots, and sliced mushrooms
Garlic– Fresh minced garlic
Fresh herbs– Chopped fresh sage leaves and fresh thyme leaves
Butter and flour– The base and thickener of the cream sauce. You’ll use this combo to create a roux.
Chicken broth– Chicken stock will also work. You can use low sodium if you are concerned about your salt intake.
Half and half– You could use whole milk or light cream
Peas– Frozen peas, thawed
Chicken– Chopped rotisserie chicken
Salt and pepper– To taste

For the biscuits you’ll need:

Flour– All purpose
Sugar– Granulated
Baking powder– For leavening
Spices– Garlic powder, salt, and cayenne pepper
Buttermilk– Don’t substitute regular milk. If you don’t have buttermilk, make your own by stirring together a teaspoon of white vinegar or lemon juice with a cup of milk.
Butter– Unsalted butter, melted.
Cheese– Cheddar
Parsley– Fresh chopped parsley

How to Make

Let’s break this down into two parts: making the cobbler and making the biscuits.

To Make the Cobbler

To make the cobbler feeling, heat the oil in a large cast iron skillet over medium high heat.

Cook the onions medium high heat, just until the onions begin to turn translucent.

Turn down the heat to medium and stir in the mushrooms and carrots.

Let them cook until tender.

Stir in the sage, thyme, and butter.

When the butter’s melted, stir in the flour until it reaches a paste-like consistency.

Keep stirring it and cooking for one minute more to let the flour taste cook off.

Stir in the broth and milk, a little at a time, until they are completely incorporated.

Season the cobbler with salt and pepper the mixture to taste.

Continue cooking until the filling is bubbling and thickened.

Then fold in the chicken and peas.

Remove the skillet from heat and set it aside.

To Make the Biscuits

Whisk together the flour, sugar, baking powder, garlic powder, salt and cayenne pepper in a large mixing bowl.

In a separate, smaller bowl, whisk together the buttermilk and the half cup of melted butter.

Pour the milk and butter mixture over the dry ingredients in the larger bowl and stir everything with a spatula until the dry ingredients are moist.

Gently fold in the cheese.

Using a large spoon, drop biscuit sized dollops (about 1/4 cup) of dough onto the top of the cobbler, giving them room to plump up while they bake.

Bake the cobbler at 400 degrees for 20 minutes, or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.

Take the cobbler out of the oven.

In a small pot, stir together the butter, parsley, and garlic until the butter melts.

Brush the mixture out over the tops of the biscuits.

Let the cobbler rest for 1-2 minutes and serve.

Enjoy!

Storing Leftovers

Store leftovers tightly wrapped in the skillet in the fridge for up to 4 days.

You could also transfer any leftovers to an airtight container to refrigerate.

Tips and Tricks

Keep stirring the broth and milk when you are adding them to the roux. This helps prevents lumps.
Don’t overmix the biscuits. You want the flour to just be moist.
The biscuits will expand when they bake so don’t worry if the top of your cobbler isn’t totally covered in biscuit dough.
Let the cobbler set for a few minutes prior to serving. It will help the sauce thicken up even more.

Other Cobbler Recipes

This Cheddar Bay Biscuit chicken cobbler is a down home comfort food that will have you looking forward to dinner all day long.

Make it and enjoy!

Looking for other cobbler recipes?

Try these:

If you’ve tried this CHEDDAR BAY BISCUIT CHICKEN COBBLER, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!