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.
I know, August is not the usual season for casseroles, but there is something about the word “cobbler” that just makes me feel all warm and cozy and contented, and we ALL need some of that these days!
Most of my cobbler recipes are for desserts – blueberry, apple, 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.
Cobbler for dinner! NOW we’re talking.
Here’s how you make chicken vegetable cobbler!
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.
PrintChicken Vegetable Cobbler
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.
- 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
- 3 tablespoons olive oil
- 1 sweet onion, peeled and chopped
- Salt and pepper
- 1 1/2 cups chicken broth (I like the Imagine brand)
- 2 sprigs fresh rosemary
- 2 medium carrots, cut in chunks
- 2 chicken breasts, cut into bite sized pieces
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons butter, cut into small pieces
- 1/2 cup buttermilk
- 1 egg
Instructions
- 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.
- Add chicken broth and rosemary and bring to a boil. Add carrots and chicken and simmer until chicken is cooked through, about 10 minutes. Add peas and stir for one more minute. Remove rosemary and discard.
- Whisk cornstarch with a few tablespoons of cool water to make a slurry and add it to skillet. Stir until liquid thickens, and then transfer the chicken mixture to an ovenproof casserole.
- Put flour in food processor with baking powder, baking soda and salt. Add butter and process until combined, about 30 seconds. Transfer to bowl and mix in buttermilk and egg until it comes together into a sticky dough.
- Drop spoonfuls of batter onto chicken mixture and smooth it out, covering as much of the surface as you can. Leave a few holes for the steam to escape. Bake for 35-45 minutes until golden brown. Scoop onto plates or bowls and serve at once.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
Lin says
First congratulations on your fabulous new home!!
I really believe I would love this recipe however I don’t have a food processor. I am thinking I could just cut in the butter by hand and that might work. Thank you for all your wonderful recipes. Stay well.
Hi Lin and thank you! And yes! As long as the butter is well incorporated it will work just fine. :)
Theresa Murphy says
Yum! Temps are finally cooling down here to the No- AC-Necessary level and Windows-Wide-Open status. I actually just pulled some turkey pot pie filling out of the freezer and your cobbler idea is going to be used tonight instead of the pie I was planning. I can save my frozen pie dough for another day! ?
Oh, I can’t WAIT for no AC status, although not even the 90 degree temps will keep me from making cobbler of all kinds! xox