🧀 Cheddar-Style Chicken Cobbler

Ingredients (Serves 6)

For the chicken filling

• 2 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 2 cups cooked shredded chicken (rotisserie works great)

• 2 cloves garlic, minced

• 1 cup frozen peas

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp paprika

• ¼ tsp black pepper

• ½ tsp salt (adjust to taste)

Sauce

• ¼ cup all-purpose flour

• 2 cups chicken broth

• 1 cup heavy cream or whole milk

Cheddar Biscuit Topping

• 1½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ tsp garlic powder

• ¼ cup (4 tbsp) cold butter, grated or cut into small cubes

• 1 cup shredded sharp cheddar cheese

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar as substitute)

🧑‍🍳 Instructions

1. Make the filling

1. Preheat oven to 400°F (200°C).

2. In a large skillet or Dutch oven, melt butter with olive oil.

3. Add onion, carrots, and celery; cook 5–7 minutes until softened.

4. Stir in garlic, thyme, parsley, paprika, salt, and pepper.

5. Add shredded chicken and peas.

6. Sprinkle flour over the mixture and stir to coat.

7. Slowly pour in chicken broth, stirring until thickened.

8. Add cream/milk and simmer until the sauce becomes creamy.

9. Taste and adjust seasoning.

10. Transfer mixture to a 9×13-inch baking dish (or leave in the Dutch oven if oven-safe).

2. Make the cheddar biscuit topping

1. In a bowl, whisk together flour, baking powder, salt, and garlic powder.

2. Cut in cold butter until crumbly.

3. Stir in cheddar cheese.

4. Pour in buttermilk and mix just until combined (don’t overmix).

3. Assemble & bake

1. Spoon biscuit dough over the filling in dollops, leaving a few small gaps for steam.

2. Bake 25–30 minutes, or until topping is golden and cooked through.

3. Let rest 5–10 minutes before serving.