Chicken Cobbler

5 from 1 vote

Creamy Chicken Cobbler made from scratch in one skillet, with a homemade cheddar biscuit topping. This comfort food is easy and perfect for leftovers!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Total Cost: $9.05 recipe / $1.81 serving

Servings: servings (1.5 cups each)

Calories: 629kcal

Author: Jennie Alley

Equipment

Large Deep Skillet with Lid

Ingredients

Filling

2 Tbsp cooking oil divided, (1 oz.) $0.07
1 lb. chicken thighs boneless & skinless, (cut into bite-size pieces) $3.12
½ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.04
8 oz. white mushrooms sliced, (235g) $1.78
1 cup onion diced, (150g) $0.70
2 garlic cloves minced, (2 tsp) $0.14
1½ cups chicken broth 12 oz., $0.25*
½ cup whole milk 4 oz., $0.15
½ tsp dried thyme $0.05
½ tsp poultry seasoning $0.05
3 Tbsp cornstarch $0.10
¼ cup cold water $0.00
1½ cups frozen peas and carrots 200g, $0.58

Topping

1¼ cup all-purpose flour 156g, $0.16
2 tsp baking powder 8g, $0.07
1 cup whole milk 8 oz., $0.30
8 Tbsp butter melted & divided, (112g) $0.92
½ cup cheddar cheese shredded, (56g) $0.48
½ tsp garlic powder $0.03
¼ tsp cajun seasoning $0.01
½ tsp dried parsley $0.04

Instructions

Gather and prep all ingredients and preheat your oven to 400°F.
Heat 1 Tbsp oil in a 10–12" cast-iron or oven-safe skillet over medium heat. Season chicken with salt and pepper. Cook until golden and nearly cooked through, about 6 minutes. Remove chicken and set aside.
Add remaining 1 Tbsp oil, mushrooms, onion, and garlic to the skillet. Cook for 5 minutes, until softened and most of the moisture has evaporated.
Pour in chicken stock, ½ cup milk, thyme, and poultry seasoning. Bring to a gentle simmer.
Whisk cornstarch with water until smooth, then stir it into the simmering sauce. Cook 2–3 minutes until thick and creamy. If too thick, add a splash of broth of water.
Return cooked chicken and frozen peas and carrots to the skillet. Stir to combine evenly.
In a bowl, whisk together flour and baking powder. Add 1 cup milk and 6 Tbsp melted butter, whisking just until smooth. Stir in cheese, garlic powder, Cajun seasoning, and parsley.
Pour the topping evenly over the hot filling in the skillet. Do not stir-the layers. This will create a beautiful cobbler texture as it bakes.**
Place the skillet in the oven and bake for 25-30 minutes, until the topping is golden and bubbly around the edges.
Let the cobbler rest for 10 minutes before serving. Brush the top lightly with last 2 Tbsp of melted butter for a glossy, flavorful finish.

See how we calculate recipe costs here.

Notes

*I use Better Than Bouillon and have based the prices on this for the chicken broth.

**The topping spreads on its own; avoid stirring to maintain the classic cobbler texture.

Nutrition

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