Chicken Cobbler

Name: Chicken Cobbler
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3½ tbsp Butter; 1 Onion; 2 Carrots; 1¼ lb Chicken Breast; 1¼ tsp Salt; ½ tsp Black Pepper; 1 tsp Thyme; 1⅔ cups All-Purpose Flour; 1⅔ cups Chicken Broth; 1 cup Milk; 7 oz Peas; 2 tsp Baking Powder; 3½ oz Cheddar Cheese

By Eatpace

Chicken and vegetables bake in a creamy sauce under golden cheddar biscuits. The filling cooks in an oven-safe skillet, so there’s no separate baking dish to wash.

Total: 50 min; 15 prep · 35 cook
Serves: 4; Scale it below
Calories: 663; kcal per serving
Protein: 51g; per serving

Plan this dinner Jump to recipe

Chicken and vegetables in a creamy sauce under golden cheddar biscuits in a skillet.

50 min

Method

7 steps Oven 425°F 15 min prep · 35 min cook

Prep

Step 1. Heat the oven to 425°F (220°C).
Step 2. Melt some of the Butter in a large oven-safe skillet over medium heat. Add Onion and Carrot; cook, stirring, until beginning to soften, about 5 minutes.
Step 3. Add Chicken Breast, some of the Salt, Black Pepper and Thyme. Cook over medium-high heat, stirring, until the chicken is opaque on the outside, about 4 minutes.
Step 4. Stir in some of the All-Purpose Flour and cook for 1 minute. Gradually stir in Chicken Broth and some of the Milk, then add Peas; simmer until the sauce thickens, about 3 minutes.
Step 5. Mix the rest of the All-Purpose Flour and Salt with Baking Powder. Rub in the rest of the Butter until crumbly; stir in Cheddar Cheese and the rest of the Milk just until a sticky dough forms.

Cook

Step 6. Drop the dough in eight mounds over the hot filling, leaving gaps. Bake until the biscuits are golden and cooked through and the filling bubbles, about 20 minutes.

Finish & serve

Step 7. Let the cobbler stand until the filling settles, about 5 minutes, then serve.

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Tips

Good to know

Check that the chicken reaches 165°F in the center and that a biscuit is baked through underneath.

Swap it

Use frozen corn in place of the peas if you prefer.

Leftovers

Refrigerate leftovers within two hours and reheat until steaming within three to four days.

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