creamy chicken cobbler

Name: Creamy Chicken Cobbler
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 4 tablespoon(s) butter; 4 tablespoon(s) all-purpose flour; 2 cup(s) chicken stock or broth; 1/4 cup(s) heavy cream; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) white pepper; 1 1/2 - 2 cup(s) cooked chicken, coarsely chopped; 2 cup(s) frozen mixed vegetables, thawed (12 oz bag); ## BISCUIT TOPPING; 120 gram(s) self-rising flour (1 cup); 180 gram(s) heavy cream (3/4 cup)

(3 RATINGS)

1.23K Pinches 11 Photos

Heidi Hoerman

Hingham, MA

Updated on Feb 14, 2023

A creamy, yummy cross between chicken a la king, chicken and biscuits, and chicken pot pie. Try an unconventional mixed vegetable selection like Trader Joe's "soycatash," which is corn, red peppers, and edamame instead of the conventional mix of corn, carrots, and peas. If using fresh vegetables, consider par-cooking them.

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Creamy Chicken Cobbler on a serving plate.

Blue Ribbon Recipe

This creamy chicken cobbler is a hearty and comforting dinner on a cold evening. It has a filling like a creamy pot pie, but the topping is like a light and fluffy biscuit. Together each bite just melts in your mouth. Using a store-bought rotisserie chicken means you can have this weeknight meal on the table in under 45 minutes from start to finish.

— The Test Kitchen

prep time 20 Min

cook time 20 Min

method Bake

yield 2 big eaters as dinner entree

Ingredients

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken stock or broth
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 - 2 cups cooked chicken, coarsely chopped
2 cups frozen mixed vegetables, thawed (12 oz bag)
BISCUIT TOPPING
120 grams self-rising flour (1 cup)
180 grams heavy cream (3/4 cup)

How To Make creamy chicken cobbler

Test Kitchen Tips

We used a 3 1/2 QT baking dish when preparing. We did need to bake ours for an additional 10 minutes (30 minutes total).

Step 1

Preheat the oven to 425 F.

Step 2

Melt the butter in a medium-large saucepan over medium heat. Let the butter sizzle but do not brown it. Add the flour and stir to combine thoroughly. Allow the flour to cook for one minute.
Step 3

Add the chicken stock 1/2 cup at a time, stirring well between each addition to remove lumps.
Step 4

Turn the heat to low and allow the sauce to cook for 1 to 2 minutes at a slow simmer, being careful not to scorch it.
Step 5

Add the cream, salt, and pepper. Then stir to mix thoroughly.
Step 6

Add the chicken and thawed vegetables and heat through. Remove from heat.
Step 7

Prepare the biscuit dough by adding heavy cream to the self-rising flour. Add a little at a time, stirring as you go, until all flour is incorporated and the dough forms a ball.
Step 8

Pour the chicken and vegetable mixture into a 9" x 9" (2-3 QT) glass baking dish.
Step 9

Using a tablespoon, distribute small blobs of biscuit dough evenly on top. Bake in the middle of the oven for 20 minutes or until the filling is bubbling and the biscuits are golden brown.
Step 10

Allow to rest for 10 minutes before serving.
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