Cheddar Bay Biscuit Chicken Cobbler
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!
Servings: 4
Calories: 1255kcal
Ingredients
For The Chicken & Veggie Cobbler
- 2 tbsp olive oil
- 1 medium white onion peeled & diced
- 1 heaping cup peeled, sliced carrots
- 1 cup sliced mushrooms
- 2 tsp minced garlic
- 6 fresh sage leaves chopped
- 1 1/2 tbsp fresh thyme leaves
- 5 tbsp butter
- 1/3 cup flour
- 1 3/4 cups chicken broth
- 1/2 cup half & half
- 1 cup frozen peas, thawed
- 1 lb chopped rotisserie chicken
- salt & pepper to taste
For The Cheddar Bay Biscuits
- 2 cups all purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper optional
- 1 cup buttermilk
- 1/2 cup unsalted butter melted
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp butter
- 1 tbsp chopped fresh parsley leaves
- 1 tbsp garlic powder
Instructions
To Make The Cobbler
- To a large cast iron skillet, add the oil & onions. Stir, cooking over medium high heat, just until the onions begin to turn translucent.2 tbsp olive oil, 1 medium white onion
- Stir in the mushrooms and carrots, reducing the heat to medium, cooking and stirring again until the become tender.1 heaping cup peeled, sliced carrots, 1 cup sliced mushrooms
- Stir in the sage, thyme, garlic, and butter. When the butter's melted, stir in the flour until it's adhered to everything and no clumps remain. Let it cook, stirring, for one minute more.2 tsp minced garlic, 6 fresh sage leaves, 1 1/2 tbsp fresh thyme leaves, 5 tbsp butter, 1/3 cup flour
- Add the broth & half & half, a little at a time and stirring constantly, until completely incorporated. Salt & pepper the mixture to taste. Continue cooking until the filling is bubbling and thickened.1 3/4 cups chicken broth, 1/2 cup half & half, salt & pepper
- Fold in the chicken and peas. Remove the skillet from heat.1 cup frozen peas, thawed, 1 lb chopped rotisserie chicken
To Make The Cheddar Bay Biscuits
- To a large mixing bowl, add the flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.2 cups all purpose flour, 1 tbsp sugar, 1 tbsp baking powder, 2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp cayenne pepper
- In a separate, smaller bowl- whisk together the buttermilk and the half cup of melted butter.1 cup buttermilk, 1/2 cup unsalted butter
- Pour the milk and butter mixture over the dry ingredients in the larger bowl and stir, using a rubber spatula, just until moist. Using the same spatula gently fold in the cheese.1 1/2 cups shredded cheddar cheese
- Using a large spoon, drop biscuit sized dollops (about 1/4 cup) of dough onto the top of the cobbler. Remember they will plump up and spread some when baked.
- 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.
- In a small pot, melt (and stir together) the butter, parsley, and garlic. Brush the mixture out over the tops of the biscuits. Let rest 1-2 minutes, and serve.2 tbsp butter, 1 tbsp garlic powder, 1 tbsp chopped fresh parsley leaves
Notes
- 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.
Nutrition
Calories: 1255kcal | Carbohydrates: 80g | Protein: 56g | Fat: 80g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 284mg | Sodium: 1710mg | Potassium: 821mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3153IU | Vitamin C: 14mg | Calcium: 600mg | Iron: 6mg