chicken cobbler

Name: Chicken Cobbler
Prep time: 20 min
Cook time: 50 min
Yield: 4 serving(s)
Cuisine: American
Ingredients: ## CHICKEN FILLING; 1 tablespoon(s) olive oil; 4 chicken breast cutlets; 4 tablespoon(s) unsalted butter; 1 medium yellow onion, chopped; 3 large carrots, peeled and chopped; 1 large yukon gold potato, chopped; 2 clove(s) garlic, minced; 2 tablespoon(s) chopped, fresh thyme; ¼ teaspoon(s) poultry seasoning; ½ teaspoon(s) salt; ¼ teaspoon(s) freshly ground black pepper; 3 tablespoon(s) all-purpose flour; 2 cup(s) low-sodium chicken broth; ¾ cup(s) milk; ¾ cup(s) frozen baby peas; ## COBBLER TOPPING; 1½ cup(s) all-purpose flour; 1½ teaspoon(s) baking powder; ½ teaspoon(s) salt; 1 teaspoon(s) Cajun or Creole seasoning; 6 tablespoon(s) unsalted butter; ½ cup(s) buttermilk

5 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Feb 24, 2026

This chicken cobbler combines golden-brown chicken bites with onions, carrots, potatoes, and baby peas in a homemade gravy, topped with a savory, six-ingredient, flaky, biscuit-like crust.

Rate

prep time 20 Min

cook time 50 Min

method Bake

yield 4 serving(s)

Ingredients

CHICKEN FILLING
1 tablespoon olive oil
4 chicken breast cutlets
4 tablespoons unsalted butter
1 medium yellow onion, chopped
3 large carrots, peeled and chopped
1 large yukon gold potato, chopped
2 cloves garlic, minced
2 tablespoons chopped, fresh thyme
¼ teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
¾ cup milk
¾ cup frozen baby peas
COBBLER TOPPING
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon Cajun or Creole seasoning
6 tablespoons unsalted butter
½ cup buttermilk

How To Make chicken cobbler

Step 1

Preheat oven to 375 degrees F. Grease a 2 - 2 1/2-quart wide casserole dish.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and brown on both sides. Remove to a plate.
Step 3

Melt the butter in the skillet over low heat. Cook the onions, carrots, and potatoes over medium-low heat until the onions are soft. Reduce the heat to low and add the garlic, thyme, poultry seasoning, salt, and black pepper.
Step 4

Sprinkle the vegetables with 3 tablespoons of flour, then cook, stirring for 2 minutes. Slowly stir in the chicken broth and milk.
Step 5

Cook over low heat until slightly thickened. Stir in the peas. Transfer the stew to the prepared casserole dish.
Step 6

Whisk the flour, baking powder, salt, and Cajun seasoning. Using a pastry knife, cut the butter into the flour until it resembles small crumbles.
Step 7

Stir in the buttermilk. Drop the dough over the hot stew. Bake for 35-40 minutes or until golden brown and bubbly.
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