Homestyle Chicken Cobbler Bake

A cozy and satisfying dish, this Homestyle Chicken Cobbler Bake features a creamy chicken and vegetable filling topped with golden, fluffy biscuits. It’s the perfect comfort food casserole—hearty, flavorful, and ready to warm up your table.

Why You’ll Love This Recipe

• Hearty one-pan comfort food
• Made with simple ingredients
• Golden, fluffy biscuit topping
• Great for family meals and leftovers
• Warm, savory, and satisfying

Ingredients

For the Filling:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 3 cups cooked, shredded chicken
• 1 cup frozen peas
• 1 teaspoon dried thyme
• Salt and pepper, to taste

For the Biscuit Topping:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, cold and cubed
• 1/2 cup whole milk

Directions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet. Add diced onion and cook for 5 minutes. Add garlic, carrots, and celery; cook another 5 minutes until softened.
3. Sprinkle flour over the vegetables and stir for 1–2 minutes. Gradually add chicken broth and milk, stirring constantly until thickened.
4. Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Remove from heat and transfer to a greased baking dish.
5. In a separate bowl, combine flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk just until a dough forms.
6. Drop spoonfuls of dough over the chicken mixture.
7. Bake for 25–30 minutes until biscuits are golden brown and cooked through.
8. Let rest for 5 minutes before serving.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Kcal: 410 kcal
Servings: 6 servings

Variations

• Add shredded cheddar to the biscuit dough
• Use rotisserie chicken for convenience
• Swap peas for corn or green beans
• Add chopped herbs to the biscuit mix
• Make it vegetarian by replacing chicken with mushrooms and veggie broth

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Freeze cooled portions for up to 2 months
• Reheat: Warm in a 350°F oven for 15–20 minutes or microwave individual servings until heated through

FAQs

Can I use store-bought biscuit dough?

Yes, pre-made biscuit dough is a great shortcut.

Do I need to pre-cook the vegetables?

Sautéing them first ensures they’re fully tender and flavorful.

Can I make this ahead of time?

Yes, prep the filling in advance and add the biscuit topping just before baking.

Can I add cheese to the topping?

Absolutely—cheddar adds a great savory flavor.

Can I freeze the whole cobbler?

Yes, bake it first, cool completely, then wrap tightly and freeze.

How can I make the sauce creamier?

Add a splash of heavy cream or extra milk to the filling.

What herbs go well with this dish?

Thyme, parsley, or rosemary all complement the chicken well.

Can I use leftover turkey instead of chicken?

Yes, this recipe works well with cooked turkey.

Will gluten-free flour work?

Yes, use a 1:1 gluten-free baking blend for both the filling and topping.

What should I serve with this?

It’s a complete meal, but a fresh salad or steamed green beans make great sides.

Conclusion

This Homestyle Chicken Cobbler Bake is a classic, comforting dinner that’s easy to make and always a hit at the table. With creamy chicken and vegetables under a golden biscuit topping, it’s the perfect dish for cozy nights, leftovers, or sharing with loved ones.

Homestyle Chicken Cobbler Bake

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• Author: Chef Clara
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Creamy chicken and veggie filling topped with fluffy golden biscuits—this Homestyle Chicken Cobbler Bake is cozy, hearty, and perfect for a comforting weeknight dinner.

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Ingredients

Scale 1x2x3x

For the Filling:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1/4 cup all-purpose flour

• 2 cups chicken broth

• 1 cup whole milk

• 3 cups cooked, shredded chicken

• 1 cup frozen peas

• 1 teaspoon dried thyme

• Salt and pepper, to taste

For the Biscuit Topping:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 3 tablespoons unsalted butter, cold and cubed

• 1/2 cup whole milk

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Instructions

1. Prepare the Filling:

   • Preheat oven to 400°F (200°C).

   • Heat olive oil in a skillet over medium heat. Add diced onion and cook for 5 minutes until soft.

   • Stir in garlic, carrots, and celery. Cook an additional 5 minutes.

   • Sprinkle flour over the vegetables and cook for 1–2 minutes to form a roux.

   • Gradually whisk in chicken broth and milk. Simmer until the mixture thickens.

   • Add cooked chicken, peas, thyme, salt, and pepper. Stir to combine and remove from heat.

   • Pour the mixture into a 9×13-inch baking dish.

2. Make the Biscuit Topping:

   • In a mixing bowl, whisk together flour, baking powder, and salt.

   • Cut in cold butter until the mixture resembles coarse crumbs.

   • Stir in milk until a soft dough forms (do not overmix).

3. Assemble and Bake:

   • Drop spoonfuls of biscuit dough evenly over the chicken mixture.

   • Bake for 25–30 minutes or until the biscuits are golden brown and fully cooked through.

   • Let rest for 5 minutes before serving.

Notes

• You can use rotisserie chicken or leftover roast chicken for ease.
• Add herbs like parsley or rosemary for extra depth.
• Swap peas for green beans or corn based on your preference.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American