Cheddar Bay Biscuit Chicken Cobbler Recipe
Cheddar Bay Biscuit Chicken Cobbler combines creamy chicken filling with golden, cheesy biscuits for a comforting, hearty meal.
Ingredients
- 2 tbsp butter
- 1 lb chicken breast, cubed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp parsley
- Salt and pepper to taste
For the Biscuit Topping:
- 2 cups biscuit mix (or Cheddar Bay biscuit mix if available)
- 1 cup shredded cheddar cheese
- ¾ cup milk
- ¼ cup melted butter
- 1 tsp garlic powder
- 1 tsp dried parsley
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter and cook chicken until golden. Remove and set aside.
- Add onion, garlic, carrots, and celery. Sauté until softened.
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and cream.
- Add chicken, peas, thyme, parsley, salt, and pepper. Simmer until thickened.
- Pour filling into a greased 9x13-inch baking dish.
- Mix biscuit ingredients until just combined. Drop spoonfuls of dough over the chicken mixture.
- Bake for 30–35 minutes until biscuits are golden and cooked through.
- Brush biscuits with melted butter and sprinkle parsley before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute half-and-half for heavy cream for a lighter version.
- Add corn or mushrooms for more veggies.
- For extra flavour, mix ranch seasoning into the biscuit dough.
- Leftovers reheat well in the oven to keep biscuits crisp.