Chicken Cobbler Casserole

Try this delicious twist on cobbler with a savory chicken casserole recipe. Creamy chicken and veggies topped with a golden crust.

Why we love this recipe

Most of my cobbler recipes are for desserts – blueberry cobbler, apple cobbler, peach, and so on.

(And just so you know, I have a chocolate cobbler recipe waiting in my stack of “to be made one day soon” recipes. SOON. Very soon.)

Anyway, cobbler is something I usually associate with dessert, so when it occurred to me that it could come in a savory form as well, giant lightbulbs went off in my head.  

Bite-sized pieces of chicken baked with veggies and a creamy sauce, all topped with a golden biscuit-style topping.

Cobbler for dinner! NOW we’re talking.

Here’s how you make this recipe

First you cook up a heavenly, homey mixture of chicken, sweet onions, carrots and peas all in a creamy herby thick broth.

Then you top the whole thing with a buttermilk biscuit dough and pop it in the oven.

By the time it is almost ready to come out, people will be drifting into your kitchen with happy and expectant looks on their faces.

And really, isn’t that one of the main reasons we make things like chicken cobbler in the first place?

Yes. Yes it is. :-)  

So happy creamy chicken vegetable cobbler comfort food, to you and yours from me and mine.

See the recipe card for full information on ingredients and quantities and nutritional information.

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Chicken cobbler casserole

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Cobbler isn’t just for fruit anymore with this easy recipe for chicken vegetable cobbler! A creamy mixture of chicken and veggies with a golden brown crust.

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 1x
• Category: Dinner
• Method: Stovetop and Oven
• Cuisine: American

Ingredients

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• 3 tablespoons olive oil
• 1 sweet onion, peeled and chopped
• Salt and pepper
• 1 1/2 cups chicken broth
• 2 sprigs fresh rosemary
• 4 medium carrots, cut in chunks
• 1/2 teaspoon poultry seasoning
• 2 chicken breasts (about 1.5 pounds), cut into bite sized pieces
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons butter, cut into pieces
• 1/2 cup buttermilk
• 1 egg

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Instructions

1. Heat oven to 400. Put oil in large skillet over medium heat. When hot, add the onion, sprinkle with salt and pepper and cook, stirring occasionally until soft, about 5 minutes.
2. Add chicken broth and rosemary and bring to a boil. Add poultry seasoning, carrots and chicken and simmer for 5 minutes. Add peas and stir for one more minute. Remove rosemary and toss it out.
3. Whisk cornstarch with a tablespoon of cool water and add it to the skillet. Stir until liquid thickens, and then transfer the chicken mixture to an ovenproof casserole.
4. Put flour in food processor with baking powder, baking soda and salt. Add butter and process until combined, about 30 seconds. Add in buttermilk and egg and pulse until it comes together into a sticky dough.
5. Drop spoonfuls of batter onto chicken mixture (I love a cookie scoop for this) and smooth it out a little, covering as much of the surface as you can. Bake for 35-45 minutes until golden brown. Scoop onto plates or bowls and serve at once.