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<\/p>\nWhenever I see a viral recipe on social media, I kind of give it the side eye because\u2026how is it that <\/em>good? But this recipe for Chicken Cobbler is genuinely worth the hype. Think creamy chicken and veggies bubbling away in one skillet, topped with a quick cheddar biscuit layer that bakes up golden and cozy. My partner LOVES this dish, and I love making it on a Sunday or a random weeknight because the leftovers are perfect for lunches and quick dinners. And if you want to tweak it, you totally can. Swap in rotisserie chicken, make the topping gluten-free, or freeze it for later!<\/p>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nViral Chicken Cobbler Made From Scratch<\/h2>\n Chicken cobbler originally blew up as a TikTok viral recipe a few years ago, and honestly, the fact that I\u2019m still making it now tells you everything. It\u2019s a fun twist on a traditional cobbler, except we\u2019re swapping sweet fruit for savory chicken and veggies. It has a similar flavor to chicken pot pie, but the big difference is the topping. Unlike a traditional chicken pot pie (with the pastry crust), you pour a simple biscuit-style topping right over the hot filling and let it bake up golden on top. It\u2019s faster, easier, and feels a little lighter, but is still comforting.<\/p>\n
A lot of chicken cobbler recipes use a box of Red Lobster Cheddar Bay Biscuit mix and a can of soup to speed things along, but I make a quick homemade cheddar biscuit topping and a from-scratch creamy sauce right in the skillet. Those little swaps keep the cost down and use ingredients I always keep in my pantry. This easy chicken cobbler recipe is creamy, cheesy, comforting, and hassle-free, so it\u2019s no wonder it earned a permanent spot in my rotation!<\/p>\n
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\nUse rotisserie chicken for the ultimate shortcut.<\/strong> When I\u2019m in weeknight survival mode, I\u2019ll grab a rotisserie chicken, shred it, and stir it into the filling just before I add the topping. Since it\u2019s already cooked, you\u2019re just warming it through.<\/li>\nDon\u2019t stir the layers! <\/strong>One of the most common mistakes when making chicken cobbler (or cobbler of any kind) is mixing the topping into the filling. Just pour it over the hot, thickened filling and leave it alone so it bakes up fluffy on top instead of turning gummy.<\/li>\nDon\u2019t skip thickening the filling.<\/strong> The filling should be creamy and spoon-coating before the topping goes on. If it\u2019s too thin, the topping can sink or bake up unevenly, which is another common cobbler mistake I don\u2019t want you to make! Simmer it for a little longer to thicken, if needed.<\/li>\nSwap the meat and veggies.<\/strong> Leftover turkey or baked ham are both easy swaps for the chicken. You can also add any veggies you like. I usually stick with frozen peas and carrots because they\u2019re classic and cheap, but corn, green beans, or a mixed blend all work. <\/strong>Want to add potatoes? Cut them SMALL. Dice them tiny (think \u00bc-inch), so they cook fast. Saut\u00e9 them with the mushrooms first.<\/li>\nGo gluten-free with a 1:1 flour blend.<\/strong> Use a cup-for-cup gluten-free flour blend for the topping. One with a binder like xanthan gum works best. Bake as directed, but keep an eye on it since gluten-free toppings can brown a little faster.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nChicken Cobbler<\/h2>\n <\/span>Cost <\/span>$9.05 recipe \/ $1.81 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nCreamy Chicken Cobbler made from scratch in one skillet, with a homemade cheddar biscuit topping. This comfort food is easy and perfect for leftovers!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nGather and prep all ingredients and preheat your oven to 400\u00b0F.<\/span><\/p>\n<\/li>\n\nHeat 1 Tbsp oil in a 10\u201312\u2033 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.<\/p>\n<\/li>\n
\nAdd remaining 1 Tbsp oil, mushrooms, onion, and garlic to the skillet. Cook for 5 minutes, until softened and most of the moisture has evaporated.<\/p>\n<\/li>\n
\nPour in chicken stock, \u00bd cup milk, thyme, and poultry seasoning. Bring to a gentle simmer.<\/span><\/p>\n<\/li>\n\nWhisk cornstarch with water until smooth, then stir it into the simmering sauce. Cook 2\u20133 minutes until thick and creamy. If too thick, add a splash of broth of water.<\/p>\n<\/li>\n
\nReturn cooked chicken and frozen peas and carrots to the skillet. Stir to combine evenly.<\/p>\n<\/li>\n
\nIn 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.<\/span><\/p>\n<\/li>\n\nPour 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.**<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and bake for 25-30 minutes, until the topping is golden and bubbly around the edges.<\/p>\n<\/li>\n
\nLet the cobbler rest for 10 minutes before serving. Brush the top lightly with last 2 Tbsp of melted butter for a glossy, flavorful finish.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*I use Better Than Bouillon<\/strong> and have based the prices on this for the chicken broth<\/strong>.<\/p>\n\u00a0<\/p>\n
**The topping spreads on its own<\/strong>; avoid stirring to maintain the classic cobbler texture.<\/p>\n\u00a0<\/p>\n<\/div>\n<\/div>\n
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Serving: <\/span>1<\/span>serving<\/span><\/span>Calories: <\/span>629<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>48<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>35<\/span>g<\/span><\/span>Sodium: <\/span>863<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span> Read our full
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