Save Cheddar Bay Biscuit Chicken Cobbler brings the cozy flavors of a classic pot pie together with the buttery, garlicky magic of Cheddar Bay biscuits. This recipe makes a bubbling casserole layered with creamy chicken and vegetables, all tucked beneath cheesy biscuits and finished with a drizzle of garlic butter. It is a dish meant to warm up even the frostiest evenings and gather friends around your table.
I whipped up my first batch of this cobbler on a chilly Sunday with leftover roast chicken. Now it is my trusty go-to for family nights because everyone fights for the crispy corner pieces and extra garlic butter on top.
Ingredients
- Cooked chicken breast: brings protein and heartiness, use rotisserie for easy prep and extra flavor
- Carrots: give sweetness and color, choose firm, bright orange carrots
- Celery: adds a fresh crunch, look for crisp stalks with bright leafy tops
- Frozen peas: lend a pop of green, make sure they are sweet and not freezer-burned
- Onion and garlic: are the flavor base, use yellow or sweet onion and fresh garlic
- Unsalted butter: gives richness, always opt for real butter for best taste
- All-purpose flour: thickens the filling, fresh flour means no off flavors
- Chicken broth: adds body, low-sodium lets you control saltiness
- Whole milk: makes the sauce creamy, use full-fat for a velvety texture
- Dried thyme: has earthy undertones, choose fragrant herbs for depth
- Salt and black pepper: pull everything together, use kosher salt and freshly cracked black pepper
- For Biscuits All-purpose flour: forms the base for tender biscuits, sifted if possible
- Baking powder and baking soda: give lift, make sure your leaveners are new for best rise
- Garlic powder: infuses savory warmth, opt for fresh, fragrant powder
- Unsalted butter: makes the biscuits flaky, keep it ice cold and cube right before use
- Sharp cheddar cheese: adds tang and melty bites, shred your own for best melt
- Fresh parsley: brightens and gives a pop of color, use flat-leaf for flavor
- Cold buttermilk: ensures tender crumb, shake carton well before measuring
- Garlic butter topping: adds craveable flavor, fresh parsley here is optional but beautiful
Instructions
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit and grease a nine by thirteen inch baking dish so nothing sticks and the biscuits brown evenly
- Make the Chicken Filling:
- In a large skillet over medium heat melt four tablespoons of butter Add the finely chopped onion diced carrots and diced celery Sauté for five to six minutes Stir occasionally until the vegetables turn glossy and soft Add minced garlic and cook for another minute until everything smells fragrant
- Thicken the Sauce:
- Sprinkle all-purpose flour evenly over the vegetables Stir for about one minute to cook off any raw flour taste Slowly pour in the chicken broth a little at a time whisking constantly as you go Add the whole milk Keep whisking until you see the liquid turn into a thick and creamy base This step takes about three to four minutes Add dried thyme salt and black pepper for seasoning
- Finish the Filling:
- Fold in the cooked chicken and frozen peas Mix everything until it is evenly distributed Remove the skillet from heat and carefully spread the filling into your greased baking dish making an even layer
- Prepare the Biscuit Dough:
- In a large mixing bowl combine the flour baking powder baking soda garlic powder and salt Whisk together for even distribution Next add the cold cubed butter Use a pastry cutter or your fingers to work the butter into the flour until the mixture has a crumbly texture like coarse crumbs Stir in the shredded cheddar cheese and chopped parsley
- Add the Buttermilk:
- Pour in the cold buttermilk Gently mix just until everything comes together and no dry pockets remain Be gentle and do not overmix to avoid tough biscuits
- Top the Filling:
- Use a large spoon to drop rounded dollops of biscuit dough evenly over the chicken filling Cover as much surface as possible for even baking and golden tops
- Bake:
- Place the casserole in the oven Bake for twenty five to thirty minutes until the biscuits are deeply golden and the filling is bubbling at the edges
- Make the Garlic Butter:
- While the casserole bakes whisk together melted butter garlic powder and chopped parsley
- Finish and Serve:
- As soon as the cobbler comes out of the oven brush the biscuits generously with garlic butter Top with extra parsley if you like and serve hot for maximum comfort food impact
Save I love the way the kitchen smells when the garlic butter hits those hot biscuits It always reminds me of holiday meals growing up when someone would sneak a biscuit right from the tray as soon as mom looked away This cobbler brings a sense of celebration to any night
Storage Tips
Store any leftovers tightly covered in the fridge for up to three days Reheat covered with foil at three hundred fifty degrees until warm or microwave single servings for a quick meal The biscuits keep their texture best when reheated in the oven
Ingredient Substitutions
You can swap leftover turkey for chicken or use a mix of both Rotisserie chicken makes prep extra fast If you need a dairy free option use oat milk and plant based butter in the filling For the biscuit topping try a plant based cheddar and non dairy milk
Serving Suggestions
Serve this cobbler with a green salad tossed in vinegar and oil for balance The dish stands alone as a main but I also love it alongside roasted green beans or simply steamed broccoli A glass of chilled Chardonnay pairs especially well with the garlicky biscuits
Cultural and Historical Context
Chicken cobbler is a playful spin on American chicken pot pie which itself draws from deep English roots The Cheddar Bay biscuit twist pays homage to a popular seafood restaurant classic Bringing those flavors together makes for a modern comfort food that feels both nostalgic and new
Save This recipe makes the whole kitchen smell amazing and always gets compliments at potlucks or family meals. Enjoy every cheesy, cozy bite and make it your new favorite comfort casserole.