Chicken Cobbler
This recipe elevates the classic cobbler with rich, buttery biscuits infused with sharp cheddar and a touch of garlic. Beneath lies a luscious gravy enriched with heavy cream, thyme, and a medley of vibrant vegetables. It's a harmonious blend of textures and flavors.
Ingredients
- For the Filling
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped (about 2 cups)
- 4 cloves garlic minced
- 1 tablespoon dried thyme
- 1/2 cup unsalted butter divided into smaller pieces
- 1/2 cup 60g all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 15-ounce package of thawed frozen mixed vegetables
- 8 cups cooked chicken chopped or shredded (approximately 2 pounds)
- For the Biscuit Topping
- 2 cups 255g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 6 tablespoons cold unsalted butter diced into 1/2-inch pieces
- 1 cup chilled whole buttermilk with additional as needed
- 4 ounces sharp cheddar cheese shredded (about 1 cup)
- For the Butter Topping
- 1/4 cup unsalted butter melted
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
Instructions
- Prepare the Filling
- Preheat the oven to 400°F and coat a 9x13-inch baking dish with nonstick spray.
- In a large skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for approximately 4 minutes until softened and translucent. Stir in the garlic and thyme, cooking for an additional minute until aromatic.
- Incorporate the butter, stirring continuously to melt. Sprinkle in the flour and cook, stirring constantly, for about 2 minutes until the mixture forms a smooth paste.
- Gradually whisk in the chicken broth, one cup at a time, ensuring the mixture thickens and remains lump-free. Stir in the heavy cream, kosher salt, and black pepper until fully combined.
- Mix in the thawed vegetables and cooked chicken, ensuring an even distribution. Transfer the filling to the prepared baking dish and set aside.
- Prepare the Biscuit Topping
- In a medium bowl, combine the all-purpose flour, baking powder, sugar, garlic powder, baking soda, and kosher salt. Stir until well-blended.
- Add the cold butter pieces, cutting them into the flour mixture using a pastry cutter or fork until the texture becomes crumbly with pea-sized bits of butter.
- Mix in the shredded cheddar cheese and chilled buttermilk, gently folding until no dry spots remain. Adjust with additional buttermilk if necessary.
- Assemble and Bake
- Using a spoon or scoop, drop 12 portions of the biscuit dough evenly over the chicken mixture in the baking dish.
- Bake in the preheated oven for 25–30 minutes, rotating the pan halfway through. The biscuits should be golden brown, and the filling should bubble around the edges.
- Add the Butter Topping
- While the cobbler is baking, mix the melted butter, Old Bay seasoning, and garlic powder in a small bowl.
- Once out of the oven, brush the warm biscuits generously with the seasoned butter. Serve immediately.