One of my fondest memories is of a summer evening spent at my neighbor’s house. Mrs. Thompson, a delightful elderly lady, had invited my family over for dinner. As we sat in her cozy kitchen, she began to share stories of her travels across Europe. With each tale, she would relate it back to a dish she had learned to make during her journey. That evening, she introduced us to the Chicken Cobbler, a dish she had discovered during a trip to the English countryside. The rich flavors and comforting aroma took me on a culinary journey, making it a dish I would never forget.
Over the years, I’ve tried recreating that magical evening by perfecting the Chicken Cobbler recipe. Today, I’m excited to share it with you, along with some tips and tricks to ensure you get it right every time.
How to Prepare Chicken Cobbler
Ingredients for Chicken Cobbler
- 1/2 cup unsalted butter
- 4 cups shredded rotisserie chicken
- 1 bag (15-oz) mixed frozen vegetables (corn, peas, carrots, beans)
- 1 package (11.9 oz) cheddar biscuit mix, preferably Red Lobster Cheddar Bay Biscuit Mix
- 2 cups whole milk
- 1 can (10.5 oz) cream of chicken soup
- 2 cups rich chicken broth
- 2 Tbsp. freshly chopped parsley (for garnish)
Directions for Chicken Cobbler
- Begin by preheating your oven to 375°F (190°C).
- In a 9×13 baking dish, place the butter and let it melt in the oven.
- Once melted, layer the shredded chicken over the butter, followed by the frozen vegetables.
- In a mixing bowl, combine the biscuit mix, its seasoning packet, and milk. Blend well and pour this mixture over the chicken and vegetables. Spread it evenly without stirring.
- In another bowl, whisk the cream of chicken soup with the chicken broth until smooth. Pour this over the biscuit layer, again without stirring.
- Bake uncovered in the oven until the top turns a golden brown and the center is set, roughly 45 minutes.
- For a touch of freshness, sprinkle chopped parsley on top. Allow it to rest for about 10 minutes before serving.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. However, ensure they are finely chopped and slightly pre-cooked to maintain the cooking time and texture of the cobbler.
What other meats can I use in place of chicken?
Turkey or duck can be great alternatives to chicken. Just ensure the meat is cooked and shredded before adding it to the cobbler.
Can I make this dish ahead of time?
Absolutely! You can prepare the cobbler a day in advance and refrigerate it. Just pop it in the oven when you’re ready to serve.
How do I store leftover Chicken Cobbler?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I use a different type of biscuit mix?
Yes, any biscuit mix will work. However, the flavor might vary slightly depending on the brand and type you choose.
Is there a dairy-free alternative to milk in this recipe?
You can substitute milk with almond milk, soy milk, or any other dairy-free alternative. The texture might vary slightly, but the taste will remain delicious.
How can I make my Chicken Cobbler spicier?
Add some chopped jalapeños or a dash of cayenne pepper to the chicken mixture for an extra kick!
Can I add cheese to this recipe?
Of course! Sprinkle some grated cheddar or mozzarella on top before baking for a cheesy twist to the classic Chicken Cobbler.
What can I serve alongside Chicken Cobbler?
A fresh green salad or steamed vegetables make excellent sides for this hearty dish.
Chicken Cobbler
Ingredients
- 1 stick 1/2 cup butter
- 1 rotisserie chicken meat removed and shredded (about 4 cups)
- 1 (15 ounce) bag frozen mixed vegetables such as corn, peas, carrots and beans
- 1 (11.36 ounce) package cheddar bay biscuit mix such as Red Lobster Cheddar Bay Biscuit Mix
- 2 cups milk
- 1 (10.5 ounce) can cream of chicken soup
- 2 cups chicken stock
- 2 Tbsp. fresh chopped parsley optional
Instructions
- Preheat the oven to 375 degrees F.
- Place butter in the bottom of a 9x13 baking dish and place in the oven to melt.
- When butter is melted, add chicken in a single layer over the butter. Top evenly with frozen veggies.
- Stir together biscuit mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and veggies. Spread lightly and evenly over the top of the mixture but do not stir.
- Whisk together soup and stock in a second bowl until smooth. Pour over biscuit mix but do not stir.
- Bake in the preheated oven uncovered until very golden brown and only very slightly jiggly in the center, about 45 minutes.
- Sprinkle parsley over the top if desired and let stand for 10 minutes before serving.
