Chicken Cobbler Recipe

 Chicken Cobbler Recipe

Ingredients

• 1 whole chicken (or 4 cups cooked, shredded chicken for a shortcut)

• 2 cups chicken broth

• 1 stick (1/2 cup) butter

• 2 cups all-purpose flour (plus more for the biscuit topping)

• 1 cup diced carrots

• 1 cup diced yellow onion

• 1 cup fresh or frozen green peas

• 1 tbsp olive oil

• Salt, pepper, and garlic powder to taste

• Fresh parsley, chopped (for garnish)

• For the biscuit topping: 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 1/3 cup cold butter (cubed), 3/4 cup milk. 

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Instructions

1. Cook the Chicken: If using a whole raw chicken, boil or roast it until fully cooked. Let it cool, then shred the meat. (Skip this if using pre-cooked rotisserie chicken).

2. Sauté the Veggies: In a large cast-iron skillet, heat the olive oil over medium heat. Add the diced onions and carrots, cooking until softened (about 5-7 minutes). Stir in the peas.

3. Make the Gravy: Melt the stick of butter into the skillet with the vegetables. Sprinkle in 1/4 cup of flour, stirring constantly to form a roux. Slowly whisk in the chicken broth until the mixture thickens into a rich gravy. Season with salt, pepper, and garlic powder.

4. Add the Chicken: Fold the shredded chicken into the creamy vegetable mixture. Remove from heat.

5. Prepare the Biscuit Topping: In a separate bowl, whisk together 2 cups of flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the milk until a wet dough forms.

6. Assemble and Bake: Drop rustic spoonfuls of the biscuit dough directly onto the chicken mixture in the skillet. Bake at 400°F (200°C) for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.

7. Serve: Garnish with fresh chopped parsley before serving.