Chicken Cobbler

Chicken Cobbler is the ultimate comfort food—creamy, savory chicken and vegetables baked under a golden, buttery biscuit-style topping. It’s a warm, hearty dish that feels like a cozy hug on a plate. Whether I’m feeding a crowd or just craving something indulgent, this one-pan wonder always hits the spot.

Why You’ll Love This Recipe

I love Chicken Cobbler because it combines everything I want in a comfort meal: tender chicken, rich gravy, soft vegetables, and a fluffy topping that’s perfectly golden and crisp on the outside. It’s a cross between a pot pie and a casserole, but with less fuss. The magic happens in the oven as the biscuit topping rises and soaks up the creamy filling underneath. It’s an easy, satisfying meal that always gets requests for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie works great)

• Frozen mixed vegetables (peas, carrots, corn, green beans)

• Chicken broth

• Cream of chicken soup

• Garlic powder

• Onion powder

• Salt and pepper

• Melted butter

• Biscuit mix (like Bisquick or a homemade version)

• Milk

• Cheddar cheese (optional, for extra flavor)

• Fresh parsley or thyme (optional, for garnish)

Directions

1. I preheat the oven to 375°F (190°C) and grease a large baking dish.

2. In the bottom of the dish, I layer the shredded chicken and frozen vegetables evenly.

3. In a separate bowl, I whisk together the chicken broth, cream of chicken soup, and seasonings. I pour that mixture over the chicken and veggies—no stirring!

4. Then I mix the biscuit mix with milk and a little melted butter until smooth. I pour it gently over the top of the filling, again without stirring.

5. If I’m using cheese, I sprinkle it over the biscuit batter before baking.

6. I bake the cobbler uncovered for 40–45 minutes, or until the top is golden brown and cooked through.

7. I let it rest for a few minutes before serving so the filling thickens slightly.

Servings and timing

This recipe serves about 6 people. It takes around 15 minutes to prep and about 45 minutes to bake, making it a perfect weeknight dinner or weekend comfort meal.

Variations

Sometimes I spice things up by adding a dash of hot sauce or smoked paprika to the filling. I’ve also swapped the frozen vegetables for fresh sautéed mushrooms, spinach, or broccoli. For a richer version, I stir in a bit of sour cream or cream cheese into the filling. And if I want a shortcut, I use canned biscuit dough instead of mixing my own.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop individual portions into the microwave or warm the whole dish in the oven at 350°F until heated through. The biscuit topping stays best when reheated in the oven, but the microwave works fine for quick meals.

FAQs

Can I make Chicken Cobbler ahead of time?

Yes, I often assemble the layers ahead of time and store the dish in the fridge. When ready to bake, I pour the biscuit topping over and bake as usual.

Can I freeze Chicken Cobbler?

Yes, I freeze it after baking. I let it cool completely, then wrap it tightly and freeze for up to 2 months. I reheat it in the oven until hot all the way through.

What’s the best chicken to use?

I usually use rotisserie chicken for convenience, but any cooked and shredded chicken works—leftovers, poached, or even grilled.

Can I use canned vegetables?

Yes, I’ve used canned peas and carrots in a pinch. I just make sure to drain them well before adding.

Why don’t I stir the layers?

That’s the secret to cobbler-style dishes. By not stirring, the biscuit topping rises on top while the filling stays rich and creamy underneath.

Conclusion

Chicken Cobbler is one of those timeless recipes I keep coming back to. It’s easy to make, completely comforting, and always satisfies my craving for a hearty, homemade meal. Whether I’m serving it for family dinner or prepping it ahead for a busy week, it’s a dependable dish that never fails to impress.