Beer Braised Chicken Chili Cobbler
If a pot pie and a bowl of chili had a baby after sharing one too many pumpkin beers… this would be it.
This Beer Braised Chicken Chili Cobbler is the ultimate cozy, slightly chaotic, fall dinner situation — the kind of meal that feels like you should be wearing flannel and lighting a candle called Sweater Weather and Regret Nothing.
The Vibe
Juicy chunks of chicken and kielbasa simmered in a rich, spiced tomato-beer sauce. It’s smoky, creamy, a little tangy, and the beer adds that warm depth that makes you go “what’s in this??” (It’s beer. It’s always beer.) Then we top the whole thing with golden, cheesy biscuits — because apparently I’m on a mission to carb-load until January.
And the best part? It’s surprisingly low-effort. We’re talking one pot for the chili, one bowl for the biscuit dough, and a short bake until everything bubbles and crisps into complete, drool-worthy comfort.
You can totally use any beer you have on hand, but if you can find a pumpkin beer, go for it. The subtle sweetness and spice pair so well with the smoky chili and cheddar biscuits. Fun fact: pumpkin beer actually dates back to the 1700s — it was brewed by colonists who used pumpkin in place of barley because grain was scarce. (Basically, they invented “seasonal fall vibes” before Starbucks did.)
So whether you’re feeding your family, your game-day crew, or just your I deserve cozy food energy, this recipe delivers. It’s hearty, savory, a little festive, and straight-up soul-hugging.
Grab a spoon, crack open a cold one, and prepare to fall in love with chili in biscuit form.
🍺 Beer Braised Chicken Chili Cobbler
Ingredients
For the Chili
- 1 onion finely chopped
- 1 red bell pepper chopped
- ½ –1 12-ounce pumpkin beer, or your favorite beer
- 1 lb boneless skinless chicken breasts
- 2 kielbasa sausage links cut into large chunks
- 1 14-ounce can fire-roasted diced tomatoes
- 1 4-ounce can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons dried thyme
- ¼ –½ teaspoon cayenne pepper
- Kosher salt and pepper to taste
- ½ cup heavy cream mixed with 1 tablespoon cornstarch
For the Cheddar Biscuits
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons honey
- 4 tablespoons butter grated
- 1 cup shredded cheddar cheese
- ¾ cup pumpkin beer or club soda or chicken broth
Instructions
- Grab a cast iron skillet and set it over medium heat. Drizzle in a little olive oil, then toss in the onion & pepper. Cook, stirring every so often, until it turns soft and golden, about 10 minutes.
- Build the flavor base: Add in the chili powder, paprika, thyme, cayenne, and a pinch of salt and pepper. Let that cook down another minute or so — it should smell amazing at this point.
- Add the good stuff: Pour in your beer and give everything a good stir to deglaze the bottom. Add the chicken, sausage, diced tomatoes, and green chilies. Stir to combine, cover, and let it all gently simmer for about 25–30 minutes, until the chicken is tender and easy to shred. Preheat your oven to 375°F.
- Shred and thicken: Once the chicken’s ready, shred it right in the pot using two forks. In a small bowl, whisk together the heavy cream and cornstarch, then stir that into the pot. Let it simmer for another 5 minutes to thicken into a creamy, rich sauce.
- Make the biscuit topping: In a separate bowl, mix together the flour and baking powder. Add the grated butter and toss until crumbly. Stir in the honey, beer, and cheddar cheese just until combined — don’t overmix; rustic is good here.
- Assemble and bake: Drop spoonfuls of the biscuit dough evenly over the top. Pop the whole thing in the oven and bake for 15–20 minutes, until the biscuits are golden and puffed and the filling is bubbling around the edges.
- Cool and serve: Let it rest for about 5 minutes before digging in — the sauce will thicken up slightly as it cools. Then grab a spoon and go to town.
