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Chicken Biscuit Cobbler Recipe

This savory biscuit-topped cobbler is the ultimate cozy dinner to serve up this fall and winter season.
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Chicken Biscuit Cobbler
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes

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.
Servings: 4