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Chicken cobbler casserole

Chicken cobbler in a round casserole dish.
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5 from 1 review

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.

Ingredients

Scale
  • 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

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.

Find it online: https://www.framedcooks.com/creamy-chicken-vegetable-cobbler/