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Cheddar Bay Chicken Cobbler

Cheddar Bay Chicken Cobbler

This Cheddar Bay Chicken Cobbler is the ultimate comfort food, featuring a rich and creamy chicken stew base with tender chicken and vegetables. The dish is topped with spoonfuls of homemade cheddar bay biscuit dough, which bake up into golden, fluffy biscuits that get brushed with garlic butter for an iconic flavor. It's a satisfying and deeply comforting meal perfect for a chilly evening.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 2/3 cup all-purpose flour
  • 3 cups chicken broth, warm
  • 1 cup heavy cream or half-and-half
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup buttermilk or whole milk
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • Large bowl
  • Pastry blender (optional)
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Season the chicken cubes with salt and pepper. In a large skillet or Dutch oven over medium-high heat, add olive oil and cook the chicken until lightly browned on all sides. Remove the chicken and set aside.
  3. In the same skillet, melt 1/2 cup of butter. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
  5. Gradually whisk in the warm chicken broth until smooth. Pour in the heavy cream and add the dried thyme, salt, and pepper. Bring the mixture to a simmer and cook until it has thickened, about 5 minutes.
  6. Remove the skillet from the heat. Stir in the cooked chicken and the frozen peas. Pour the entire mixture into your prepared baking dish.
  7. In a large bowl, whisk together the flour, sugar, baking powder, salt, and garlic powder. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
  8. Pour in the buttermilk and stir with a fork until just combined. Do not overmix.
  9. Drop large spoonfuls of the biscuit dough evenly over the chicken filling in the baking dish.
  10. Place the dish in the preheated oven and bake for 25-30 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through.
  11. While the cobbler is baking, whisk together the melted butter, garlic powder, and fresh parsley. As soon as the cobbler comes out of the oven, brush this garlic butter mixture over the hot biscuit topping. Let it rest for a few minutes before serving.

Notes

For the best fluffy biscuits, use very cold butter and do not overmix the dough. Ensure the chicken filling is hot before adding the biscuit topping to prevent a doughy bottom. The filling can be made up to two days in advance and refrigerated. Reheat leftovers in the oven to re-crisp the biscuit topping. This recipe is adaptable; chicken thighs or leftover turkey can be used, and other vegetables like corn or mushrooms can be added.