Chicken Biscuit Cobbler
This savory biscuit-topped cobbler is the ultimate cozy dinner to serve up this fall and winter season. While a sweet cobbler is always a hit for dessert, this savory Chicken Biscuit Cobbler has become one of my all-time favorite comfort meals. It’s perfect for chilly fall and winter nights when you’re looking to warm up with something hearty and satisfying.
The recipe calls for shredded chicken, so you can easily grab a rotisserie chicken from the store or even swing by a local BBQ spot to pick some up. But what really sets this cobbler apart from other casseroles is the fluffy homemade biscuits on top.
This dish is a winner to keep on hand for those busy holiday weeks or to serve at family gatherings. Trust me, once you try it, it’s bound to become a permanent family favorite!
Chicken Biscuit Cobbler Recipe
Ingredients
- 2 tablespoons butter
- 2-3 carrot stalks diced (abt 1/2 cup)
- 1 small onion finely diced
- About 4 oz of fresh mushrooms diced
- 3 garlic cloves minced
- 1/4 cup dry white wine
- 2 tablespoons + 2 teaspoons all-purpose flour if doubling = 1/3 Cup
- 1.5 cups chicken broth
- 6 tablespoons whipping cream 1/4 cup plus 2 tablespoons (if doubling = 3/4 Cup)
- 1/2 tablespoon white wine vinegar
- 2 tablespoons sliced chives
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme leaves
- 4 cups shredded cooked chicken
- Kosher salt
- Freshly ground black pepper
- 1 1/4 cups self-rising flour
- 1/4 teaspoon sugar
- 1/2 cup + 2 tablespoons chilled buttermilk
- 1/4 cup butter melted
Instructions
- Preheat Oven: Set your oven to 400°F.
- Sauté Vegetables: In a Dutch oven, melt butter over medium-high heat. Add the carrots and onion, sautéing for about 5 minutes. Add mushrooms and cook for another 5 minutes or until tender. Stir in the garlic and cook for an additional 2 minutes.
- Add Wine and Flour: Pour in the wine and cook for 2 minutes. Sprinkle in AP flour, stirring constantly for about 3 minutes.
- Make the Sauce: Slowly add the broth, stirring continuously. Bring to a boil, stirring for about 2-4 minutes until thickened. Stir in the cream along with the next 5 ingredients, then add the chicken. Season with salt and pepper to taste. Cover and remove from heat.
- Prepare Biscuit Dough: In a medium bowl, whisk together self-rising flour and sugar. Make a well, then in the center mix the buttermilk and melted butter, then mix until the dough comes together and starts to pull away from the sides of the bowl.
- Assemble and Bake: Heat up the chicken mixture if it cooled off any, stirring constantly for about 2 minutes until hot and bubbly. Spoon the mixture into a buttered 3-quart baking dish. Drop biscuit dough by 1/4 cup portions, spacing them ½ inch apart on top of the chicken mixture.
- Bake: Bake at 400°F for 30-35 minutes, until the top is golden and the dish is bubbling.
