From Scratch Chicken Cobbler
Comfort food made the best way.
When I first saw this ‘viral recipe’ online, all I could think was, “Why not go one better and make it from scratch?” My recipe eliminates extra salt and sugar, but adds on no more than 5-10min of prep time with wholesome ingredients you’re in control of.
I also love how versatile this recipe is. Want to make it TexMex style? Season your chicken with Cajun spice and Monterey Jack cheese. Run out of frozen carrots? Green beans will do just fine. The possibilities are endless and the flavour is delicious. —CFG
Ingredients
Filling
~ 3 cups cooked chicken, shredded or roughly chopped (1 whole rotisserie chicken)
3 cups (12-14oz) cups frozen mixed vegetables
1½ cups chicken broth
1 cup cream or half-and-half milk
1 tsp poultry seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
3/4 tsp salt
Cheddar Bay Biscuit Topping
1¾ cups all-purpose flour
1 tbsp + 1 tsp baking powder
1 tbsp granulated sugar
¾ tsp fine salt
2 tsp garlic powder
1½ tsp onion powder
1½ tsp dried parsley
¾ cup finely grated sharp cheddar cheese
1 cup milk or buttermilk, plus a bit more
¼ cup butter, melted
Garlic Butter Finish
2 tbsp butter, melted
½ tsp garlic powder
½ tsp dried parsley
Pinch of salt
Directions
Preheat oven to 375°F.
Lightly grease a 9×13-inch baking dish and spread 3 cups of shredded/chopped cooked chicken evenly in the baking dish.
Sprinkle 12-14oz (~3 cups) of frozen vegetables over the chicken.
In a medium-sized mixing bowl, whisk together 1 1/2cups of chicken broth, 1 cup cream or half-and-half milk, 1tsp of poultry seasoning, ½ tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of black pepper, and 3/4 tsp of salt.
Pour the mixture evenly over the vegetables and chicken, but do not stir.
To make the biscuit batter, whisk together in medium-sized bowl, 1¾ cups all-purpose flour, 1 tbsp + 1 tsp of baking powder, 1 tbsp of granulated sugar, 1 tsp of fine sea salt, 2 tsp of garlic powder, 1½ tsp of onion powder, 1½ tsp of dried parsley.
Next, add in ¾ cup of finely grated sharp cheddar cheese and toss together. Then add in 1 cup of milk or buttermilk, and ¼ cup of melted butter. As you stir the mixture together it will become quite thick and sticky.
Add in a splash of milk and stir to thin out the batter. Repeat this step just until you reach a batter with a pourable consistency. It should be thin enough to spread with a spoon once poured, but not runny or thin.
Top the casserole with the biscuit batter by pouring an even layer on top of the vegetables and spread out with a spoon to cover the dish completely, but do not stir.
Place in the oven and bake uncovered for ~45 min, until golden and bubbling.
Remove the casserole from the I’ve. And let rest for ~10min.
While the casserole rests, in a small bowl mix together 2 tbsp of melted butter, ½ tsp of garlic powder, ½ tsp of dried parsleY, and a pinch of salt. Brush the mixture over the hot biscuit topping.
Serve and enjoy!
