Real Recipes From Real Home Cooks ®

creamy chicken cobbler

(2 ratings)
Blue Ribbon Recipe by
Heidi Hoerman
Hingham, MA

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.

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 @kitchencrew
(2 ratings)
yield 2 big eaters as dinner entree
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For creamy chicken cobbler

  • 4 Tbsp
  • 4 Tbsp
    all-purpose flour
  • 2 c
    chicken stock or broth
  • 1/4 c
    heavy cream
  • 1/2 tsp
  • 1/4 tsp
    white pepper
  • 1 1/2 - 2 c
    cooked chicken, coarsely chopped
  • 2 c
    frozen mixed vegetables, thawed (12 oz bag)
  • 120 g
    self-rising flour (1 cup)
  • 180 g
    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).
  • Oven preheating to 425 degrees.
    Preheat the oven to 425 F.
  • Flour stirred into melted butter.
    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.
  • Slowly adding chicken stock to flour.
    Add the chicken stock 1/2 cup at a time, stirring well between each addition to remove lumps.
  • Cooking sauce on a low heat.
    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.
  • Adding cream, salt, and pepper.
    Add the cream, salt, and pepper. Then stir to mix thoroughly.
  • Adding thawed vegetables and chicken.
    Add the chicken and thawed vegetables and heat through. Remove from heat.
  • Combining self-rising dough and cream for biscuit dough.
    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.
  • Chicken and vegetable mixture in a baking dish.
    Pour the chicken and vegetable mixture into a 9" x 9" (2-3 QT) glass baking dish.
  • Biscuit dough dropped on top.
    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.
  • Creamy Chicken Cobbler baked until golden brown.
    Allow to rest for 10 minutes before serving.