Chicken Cobbler Casserole

This chicken cobbler casserole is a comforting one-dish meal featuring a creamy chicken and vegetable filling topped with fluffy, golden biscuit dough baked to perfection.

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 480kcal

Author: Lucy

Cost: $6

Equipment

9x13-inch baking dish
Large Skillet
Mixing bowls
Whisk
Spoon

Ingredients

2 cups cooked chicken, shredded
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
1 cup frozen peas
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
2 tsp fresh thyme
1 tsp dried sage
salt and pepper to taste
2 cups all-purpose flour (for topping)
1 tbsp baking powder
1 tsp salt (for topping)
1 tbsp sugar
6 tbsp cold butter, cubed
3/4 cup buttermilk
1 egg (for egg wash)
1 tbsp fresh parsley, chopped (optional)

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a skillet, melt butter over medium heat and sauté onion, carrots, and celery until softened.
Stir in flour and cook for 1–2 minutes.
Gradually whisk in chicken broth, then add cream, thyme, and sage. Simmer until thickened.
Stir in chicken and peas, season with salt and pepper, then transfer to baking dish.
In a bowl, whisk flour, baking powder, salt, and sugar.
Cut in cold butter until mixture resembles coarse crumbs.
Add buttermilk and stir gently until dough forms.
Drop spoonfuls of dough over filling, leaving gaps.
Brush with beaten egg and bake for 25–30 minutes until golden and bubbly.
Let rest for 10 minutes before serving.

Notes

Use rotisserie chicken for convenience. Keep butter and buttermilk cold for the best biscuit texture. Let casserole rest 10 minutes before serving. Store leftovers in the refrigerator for up to 3 days or freeze up to 3 months.

Nutrition