Chicken Cobler!

Ingrid Parker


Comfort food at it's easiest and best, with ingredients I try to have on hand at all times. Everyone fights over the topping.


★★★★★ 4 votes

10 Min
45 Min


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  • ·
    3 cups cooked chicken, cut up or shredded
  • ·
    2 cups chicken broth
  • ·
    1 can cream of chicken or cream of celery soup
  • ·
    1 cup self-rising flour (see note)
  • ·
    1/2 tsp. fresh ground pepper
  • ·
    1/4 tsp. herbes de provance or 1/2 tsp poultry seasoning
  • ·
    1 cup buttermilk (see note)
  • ·
    1 stick butter melted

How to Make Chicken Cobler!


  1. Heat oven to: 425F
    Combine broth and soup in s saucepan, add Herbes de Provence or poultry seas. and bring to a boil.
  2. Place chicken in a 2 qt. (8x11) oven proof casserole.
    Pour the broth mixture over the chicken.
  3. In a medium bowl place the self rising flour.
    NOTE: to make your own:
    combine 1 c regular flour with:
    1-1/4 tsp. baking powder
    1/8 tsp. salt
  4. stir in he melted butter and buttermilk and pepper.
    NOTE: Make sour milk by combining:
    1 cup whole milk with 2 tsp. vinegar or lemon juice. Stir and it should curdle. use it instead of buttermilk.
  5. With a large spoon distribute the dough over the casserole.( it is very soft sort of like a thick pancake batter) Carefully spread it out.
    DO NOT STIR!!!
    Bake for 45 minutes until golden and bubbly1 Enjoy!

Printable Recipe Card

About Chicken Cobler!

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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