Chicken Cobbler
Chicken Cobbler is an easy comfort meal that will definitely go into your regular dinner rotation! With simple ingredients and just a little bit of prep, this dinner is sure to be a family favorite!
A VIRAL TIKTOK CHICKEN CASSEROLE
Chicken Cobbler is a meal that’s gone crazy viral on TikTok, and for good reason! It uses simple ingredients and it has all the things that people love in a casserole: chicken, gravy and a buttery biscuit topping! I took this recipe and gave it a few twists. First of all, it definitely needed more seasoning. We all thought the original was a bit bland so I added a little bit of onion powder and garlic powder and I used cream of chicken with herbs rather than just the regular cream of chicken. Secondly, the biscuit topping was good but we thought it would be better with some cheese in it and that really made the flavor pop! Also, I saved the garlic butter topping to spread on top of the biscuit topping (rather than just mixing it all in) after it was baked to really bring out that garlic butter flavor and give a pretty golden color. Let’s dig in!
FREQUENTLY ASKED QUESTIONS:
Sure. If you have a metal baking dish you want to use, you can. You’ll need to use cooking spray or grease the pan first and keep in mind that a metal dish will need a different cooking time as it can sometimes cook faster in metal than in Pyrex or ceramic. I have not tested it with a metal pan so you’ll just need to keep an eye on it; the timing shouldn’t be too far off.
Absolutely. This was made with rotisserie chicken, but you can use any leftover chicken or even leftover turkey meat. In fact, it would be a great dish to make with your leftovers from Thanksgiving!
It’s your casserole so free to use whatever vegetables you like. If you use potatoes, I would recommend you parboil them first as they may not become tender enough after this is finished cooking (unless maybe you cut them up really small.) Also, keep in mind that potatoes love to soak up whatever they are cooked in so if you are a person who loves a lot of gravy, just know the potatoes will soak up about half of it as it cooks. Frozen mixed vegetables and broccoli could also work. Heck, if you don’t like vegetables and don’t want to use them, just leave them out altogether.
You will just want to use a similar amount that is in the recipe. It may alter the flavoring of the recipe but would still work. However, I have only tested this with the Cheddar Bay Biscuit Mix so can’t give you instructions on using another kind.
This really is a meal in itself, but if you really want some sides, here are some ideas to serve alongside this main course. Serve with green beans, steamed broccoli, carrots, cauliflower, sweet potatoes or a nice, big green salad.
Leftovers should be transferred to an airtight container once they’ve cooled off. Then keep them in the fridge for up to 3-4 days. You can freeze leftovers but the texture of the topping may change once thawed. Unfortunately, this cannot be frozen before being baked.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – Use real butter here and not margarine.
- rotisserie chicken – using a store-bought rotisserie chicken is such a time savor. I just got the regular sized one but I think if you want more meat, try to find the ‘family size’ rotisserie chickens like at Sam’s Club or Costco. They are larger and have more meat.
- frozen peas and carrots – as I stated above, you can use other frozen vegetables or just leave them out. I have not tested this with anything other than peas and carrots.
- cream of chicken soup with herbs – if you can’t find this kind, just get the regular cream of chicken soup. You can also make it from scratch if you prefer by using my Homemade Cream of Chicken Soup recipe.
- chicken broth – if you are sensitive to salt or on a low sodium diet, I would suggest using low or no sodium options here.
- garlic powder, onion powder and pepper – feel free to use your own combination of seasonings. It really does need some type of seasoning though or it can come across as rather bland. Any seasonings you generally use for chicken can probably be used here.
- Cheddar bay Biscuit Mix – I have only tested this recipe using this mix. I am sure you could use a different biscuit mix, I just have not tried it. If you do, please let me know how it goes for you!
- shredded cheddar cheese – I would suggest freshly shredded cheddar cheese but if you are in a time crunch, just use the pre shredded cheese.
HOW TO MAKE CHICKEN COBBLER
Preheat the oven to 350° F. In a 9×13-inch baking dish, pour in the melted butter evenly into the bottom. You may need to tilt the baking dish a few ways to get it to spread out. Layer the chopped chicken evenly on top of the melted butter. Do not stir. Then evenly sprinkle the frozen peas and carrots on top of the chicken layer. Do not stir.
In a separate bowl, whisk together cream of chicken soup with herbs, chicken broth, garlic powder, onion powder and black pepper. Pour this mixture over the chicken and peas and carrot layers (do not stir.) At this point, I rinse and dry that same bowl out so I don’t make more dirty dishes and continue with the next step.
Rinse and dry that same bowl so as not to make extra dirty dishes. Then in that same bowl, stir together the biscuit mix with the milk and shredded cheese until combined well. Do not add the seasoning packet from the biscuit mix, we’re going to use that for the topping later. Spread this biscuit mix layer evenly on top of the other layers in the baking dish (do not stir.)
Bake uncovered for about 50-60 minutes until bubbly and top is golden brown. Note: oven times do vary so it could take longer (or shorter) in your oven. You want the crust to be golden brown. So cook until you get that light golden brown color. Remove from the oven and make butter topping. In a small bowl combine melted butter and the contents of the seasoning packet that came with the biscuit mix. Brush this over the top of the cobbler. Note: I sprinkled a little dried parsley on top to give it a bit of color but this is not necessary for flavor.
Allow the cobbler to rest for at least 10 minutes. If you dig into it too soon after removing from the oven, it will be too runny. Allowing it to rest for a few minutes will help to thicken up the filling a bit and will make it easier to serve. Note: this filling is still on the thin side so when you serve it, scoop up a serving then spoon any filling left behind on top.
CRAVING MORE RECIPES?
Recipe adapted from @yourbarefootneighbor
Chicken Cobbler
Ingredients
For the Cobbler
- 4 Tablespoons salted butter, melted
- rotisserie chicken, meat removed and chopped (about 3-4 cups)
- 12 ounce bag frozen peas and carrots (or mixed vegetables)
- 10.5 ounce can cream of chicken soup with herbs (or regular cream of chicken)
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- 11.36 ounce Cheddar Bay Biscuit Mix (reserve seasoning packet for later)
- 2 cups milk (2% or higher)
- 1/2 cup shredded cheddar cheese
For the Butter Topping
- 2 Tablespoons salted butter, melted
- seasoning packet from box of biscuit mix
Instructions
- Preheat the oven to 350° F. In a 9×13-inch baking dish, pour in the melted butter evenly into the bottom. You may need to tilt the baking dish a few ways to get it to spread out.
- Layer the chopped chicken evenly on top of the melted butter (do not stir.)
- Then evenly sprinkle the frozen peas and carrots on top of the chicken layer (do not stir).
- In a separate bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder and black pepper.
- Pour this mixture over the chicken and peas and carrot layers (do not stir.) At this point I rinse and dry that same bowl out so I don’t make more dirty dishes and continue with the next step.
- In that same bowl, stir together the biscuit mix with the milk and shredded cheese until combined well. (Do not add the seasoning packet from the biscuit mix, we’re going to use that for the topping later.)
- Pour this biscuit mix layer as evenly possible on top of the other layers in the baking dish (do not stir.)
- Bake uncovered for about 50-60 minutes until bubbly and top is golden brown. Note: oven times do vary so it could take longer (or shorter) in your oven. You want the crust to be golden brown. So cook until you get that light golden brown color.
- Remove from the oven and make butter topping. In a small bowl combine melted butter and the contents of the seasoning packet that came with the biscuit mix.
- Brush this evenly over the top of the cobbler. Note: I also sprinkled a little dried parsley on top to give it a bit of color but this is not necessary for flavor.
- Allow the cobbler to rest for at least 10 minutes. If you dig into it too soon after removing from the oven, it will be a bit too runny. Allowing it to rest for a few minutes will help to thicken up the filling a bit and will make it easier to serve. Note: this filling is still on the thin side so when you serve it, scoop up a serving then spoon any filling left behind on top.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- We preferred to chop the chicken rather than shred it. We found we liked the texture of the chopped chicken better. However, if you enjoy shredded chicken, then just shred it with two forks before using.
- I like to serve the individual servings on a plate with higher sides or in a shallow bowl.
- You can use low sodium options if desired.
- Leftovers should be kept in the fridge in an airtight container. Freezing them is possible but the texture of the topping may change. I do not recommend freezing before baking.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This is my second time making this tonight. My husband and I love it and you for providing such a wonder and easy recipe! we have leftovers for the following day. I just shared on Facebook and encouraged folks to try it! Thank you so much. Can’t wait to try more of you recipes!
You are so kind Barbara!! Thanks so very much – that really means a lot!!
Made this with the new GF Campbell’s Cream of Chicken. Added 2 cups frozen shredded hashbrowns and 1/2 frozen shoe-peg corn. This was the best chicken pot pie recipe I’ve had in a long time. It will be my go to recipe from now on.
This is a great recipe! I’ve been making homemade chicken pot pie from scratch for years, and this is just as good, and a lot less trouble. My husband put it together last week when I was sick, and we enjoyed every bit of it. He baked it in a 12×15 metal pan because he couldn’t find the right size, and I think it was still perfect. I would think you could add any vegetables you would like- next time we’ll add sliced celery and mushrooms. This would be a sure hit at a potluck, or make it in 2 9×9″ pans and give one away.
I haven’t made this yet but I’m definitely going to. I have a very picky eater at home that this should be perfect for. thanks for sharing.
I know ALL about those picky eaters so I totally understand! Hope everyone loves this one!
I made this the weekend and it is fantastic. Smells and tastes fantastic.
Thanks so much Jim! I really appreciate you coming back to comment!
Looks like a nice twist on chicken pot pie. I like potatoes in my pot pie, so I may try adding a small potato cut up into a dice similar to the frozen carrots, then reduce the amount of carrots and peas by about half. Like the idea of the cheddar biscuit topping too. With fall & winter coming, it would be a perfect chilly night dinner. And, for an older couple like us, I might make it in 2 8×8″ casserole dishes and share one with friends. Thanks, Brandie!
Great idea about the sharing! I, too, love potatoes with a dish like this but instead of adding them (which would be great, too!) I’m going to serve it with mashed potatoes. I can’t wait to make this!
I’m always down for potatoes! Ha!