Chicken Cobbler
Tender shredded chicken and mixed vegetables bake in a savory, creamy gravy beneath a fluffy cheddar biscuit topping. A simple no-stir layering method creates a golden, bubbly dinner.
Equipment
- 9x13-inch baking dish
- Large saucepan
- Whisk
- Baking Sheet
Ingredients
- PAM® Original No-Stick Cooking Spray
- 1/2 cup butter
- 1/2 cup chopped onion
- 2 cups shredded rotisserie chicken
- 1 bag (10 oz each) Birds Eye® Steamfresh Mixed Vegetables
- 2 cups chicken broth
- 1/4 cup cornstarch
- 1 cup half-and-half
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon parsley flakes
- 1/2 teaspoon garlic powder
- 1 pkg (16 oz each) Duncan Hines® Dolly Parton’s Buttermilk Biscuit Mix
- 2 cups milk
- 2 cups shredded Cheddar cheese
Instructions
- Heat the oven to 400°F and coat a 9x13-inch baking dish with cooking spray. The coating should reach the corners where the filling will bubble.
- Melt the butter in a large saucepan over medium heat, then cook the chopped onion in it for about 3 minutes. The onion should look softened before it goes into the dish.
- Spread the chicken and mixed vegetables across the prepared dish, then pour the onion and butter over them. The filling should cover the bottom in an even layer.
- Whisk the chicken broth and cornstarch together, add them to the saucepan, and stir constantly as the mixture comes to a boil. The sauce should turn glossy and visibly thicker.
- Stir the half-and-half, kosher salt, pepper, garlic powder, and parsley into the thickened sauce, then take the pan off the heat. The finished gravy should look smooth and creamy.
- Combine the biscuit mix, milk, and cheddar, then pour the batter evenly over the chicken and vegetables. The batter should spread across the filling without being stirred into it.
- Pour the warm sauce evenly over the batter without stirring, set the dish on a rimmed baking sheet, and bake for 35 to 40 minutes. The top should be golden brown, with gravy bubbling around the edges.
Notes
Layering tip: Do not stir the layers together after pouring the biscuit batter and warm gravy. Leaving them unstirred allows the biscuit dough to float upward and form a distinct, fluffy crust.
Texture tip: Drain thawed or steamed mixed vegetables thoroughly before assembling to prevent excess moisture from making the biscuit layer gummy.
Baking cue: If the biscuit crust browns before the center is fully set, tent the dish loosely with aluminum foil and continue baking until the middle is firm.
Serving tip: Let the cobbler rest for about 10 minutes after removing it from the oven so the bubbling gravy can settle and thicken for cleaner scoops.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 593kcalCarbohydrates: 48gProtein: 26gFat: 33gSaturated Fat: 18gCholesterol: 105mgSodium: 1220mgPotassium: 450mgFiber: 3gSugar: 8gVitamin A: 1250IUVitamin C: 6mgCalcium: 420mgIron: 3mg
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