Real Recipes From Real Home Cooks ®

chicken pot cobbler

a recipe by
Tom Miller
Myrtle, MS

My wife and I were sitting around Halloween night trying to figure out what to cook for supper. She suggested chicken pot pie. I said, I don't really feel like making a crust for chicken pot pie. She said well, what chya think about doing it like you do peach cobbler? Pour the batter in then put in the chicken n veggies?? So we came up with this recipe on th fly. Since it's a pot pie made like a cobbler, we named it as such. I couldn't believe how good it turned out on the first try! As an option, a mess of mixed greens would be a good side. I'll be trying this with beef soon.

serves 4-6
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For chicken pot cobbler

  • 1 1/2 lb
    boneless chicken thighs cubed 1" pcs
  • 1 1/2 c
    whole milk or condensed milk
  • 1 1/2 c
    self rising flour
  • 1 lg
    potato peeled, diced and boiled about 10 minutes then drained
  • 1/2 c
    carrots, diced (i use frozen)
  • 1/2 c
    sweet peas (i use frozen)
  • 3/4 c
    red and green bell peppers, chopped (i like to use red and green for the color)
  • 1 md
    onion, chopped
  • 3 clove
    garlic, fine chopped or minced
  • 1 can
    cream of celery soup
  • 1 c
    chicken stock or broth
  • 1/2 tsp
    salt (or to taste)
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    oregano flakes
  • 2 tsp
    parsley flakes
  • 2 tsp
    cajun or creole seasoning
  • 3 Tbsp
    olive oil
  • 1 stick

How To Make chicken pot cobbler

  • 1
    Preheat oven to 350 degrees
  • 2
    Mix flour and milk in a bowl and set aside.
  • 3
    Heat olive oil in a large skillet over med-high heat, then add onions, peppers and carrots sautee til tender, about 5 minutes.
  • 4
    Put the whole stick of butter into a 9 x 13 or comparable casserole dish and put into oven to melt the butter.
  • 5
    Add chicken and garlic to the skillet with onions and peppers. Sear the chicken for a couple of minutes then lower heat to med-low and simmer for 4-5 minutes keeping well stirred.
  • 6
    Add potatoes, sweet peas, soup, chicken broth and seasonings to skillet, stir in well and simmer another 2 - 3 minutes then turn off burner or remove skillet from heat.
  • 7
    Butter should be melted by this time, so remove casserole dish from oven and pour the flour/milk batter into the dish.
  • 8
    Take a large spoon and dip the skillet mixture into the casserole dish a spoon at a time in random spots to allow the batter to ooze between/around the mixture.
  • 9
    Bake un covered for about an hour, give or take 10 minutes or so depending on the oven, til the batter has risen and turned golden brown. Remove from oven and let sit about 5 minutes before serving.