Chicken Cobbler with Cheddar Biscuit Topping
A comforting chicken cobbler made with tender cooked chicken, mixed vegetables, and savory chicken gravy, finished with freshly mixed cheddar biscuits and baked until golden and fully cooked.
Prep: 25 min · Cook: 35 min · Yield: 6 · Method: Oven
Ingredients
- 3 cups (450 g), chopped cooked boneless, skinless chicken
- 3 cups (420 g) frozen mixed vegetables
- 3 cups (720 ml) chicken gravy
- 4 tablespoons (57 g), melted unsalted butter
- 2 cups (250 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1 cup (115 g), shredded sharp cheddar cheese
- 1 cup (240 ml) whole milk
Cooking instructions
- Heat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Stir the chopped chicken, frozen vegetables, and chicken gravy together in the dish, spreading the filling evenly. (about 5 min) — 400°F (200°C)
- In a bowl, whisk the flour, baking powder, and salt. Stir in the cheddar cheese. Add the milk and melted butter, stirring just until a thick, shaggy batter forms; do not overmix. (about 5 min)
- Drop the biscuit batter by heaping spoonfuls over the chicken mixture, leaving a few small spaces for steam to escape. (about 5 min)
- Bake uncovered for 30 to 35 minutes, until the biscuit topping is puffed and golden and the center of the thickest biscuit reaches at least 200°F (93°C). The filling should be bubbling around the edges, and the chicken must reach 165°F (74°C) if checked with an instant-read thermometer. (about 35 min) — 400°F (200°C)
- Rest the cobbler for 10 minutes before serving so the gravy can thicken slightly. Serve hot. (about 10 min)