The only thing that I love more than a one pot meal, is a one pot meal that is topped with cheddar biscuits! Buttery, cheesy biscuits? Come on! You could put these biscuits on a shoe and I’d eat it! But instead of eating shoes, I’d really recommend you give this Chicken Cobbler with Cheddar Biscuits a try! Let me tell you a little about it…
I found myself at home, alone, one night while everyone was at soccer practice. On top of a (more-than full time job), Todd also coaches soccer. It’s cool, we see each other on Monday afternoons. Haha! Kidding! I just started whipping something up. Originally, I was thinking about making a chicken pot pie, but wasn’t in the mood to make a pie crust. I thought about using puff pastry. My love of puff pastry is out of this world. Like naming third child Puff Pastry kind of out of this world. I digress. What about biscuits?
Yep! Biscuits for the win!
Have you ever made biscuits? It’s seriously the easiest thing ever and you would never regret making them from scratch. I know that the store-bought biscuits have upped their games with all of the different kinds of biscuits that they offer, but nothing beats a homemade biscuit. In an effort to save on time (or work), you could always substitute the homemade biscuits with a can of store-bought ones, but I’d really recommend giving these a try!
Fair warning- Before you get started, I want you to know that this recipe is a little hands-on. It’s about 35 minutes of prep and pre-cooking and then once it’s all put together- about 20-25 minutes of cooking time in the oven. But, it’s loaded with veggies and doesn’t need any side dishes with it! Plus, it is absolutely delicious! It is one of my all-time favorite chicken dishes. Worth every minute of work!
Let me show you how I made this Chicken Cobbler with Cheddar Biscuits 👇🏻
Season the chicken pieces with a generous amount of salt, pepper, dried oregano, and dried thyme (amount 1-2 tsp EACH). In a large, oven-proof or cast iron skillet, heat 2 tsp of olive oil over medium-high heat. Add the chicken and cook until the chicken pieces are cooked all of the way through, about 5 minutes.
Remove the chicken to a bowl or plate. Add the 2 tbsp of butter and melt. Then add 2 diced large carrots, 2 chopped celery stalks, and a diced onion. Cook until the veggies begin to soften, about 3-5 minutes.
Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Add 1/2 cup white wine to the skillet to deglaze any remaining bits left on the bottom of the skillet. (**If you want to leave out the wine, simply skip to this next step and add another 1/2 cup of chicken broth**) Cook the wine for a minute and then add the chicken back to the skillet along with 2 cups chicken broth, 1/2 cup heavy cream, 1/2 cup frozen corn, 1/2 cup frozen peas, 1 tsp EACH of salt, pepper, dried oregano, and dried thyme.
Bring the skillet to a boil and then lower the heat to medium-low so that it is at a gentle simmer. Let it simmer for 15-20 minutes until thickened slightly. If at 20 minutes, it has thickened, mix together 2 tsp of cornstarch with 2 tsp of milk and add the the skillet. Cook for another few minutes until it thickens up. It should look like this 👇🏻
While the chicken is simmering, preheat your oven to 400 degrees and prepare the biscuits.
In a medium bowl, whisk together 1 cup AP flour, 1/2 tsp salt, 2 tsp baking powder, and 1/2 tsp baking soda. Add the 5 tbsp of cubed COLD butter. Using a pastry cutter (or 2 knives), cut the butter into the flour.
The butter should be the size of peas.
Add 1/2 cup shredded (cold) yellow cheddar and 1/2 cup shredded (cold) white cheddar and stir. Then pour 3/4 cup of heavy cream over the flour mixture and lightly stir until the flour is moistened.
The dough will be very wet and lumpy.
Form the dough into 6-8 biscuits (however many will cover your dish) with your hands. Place the biscuits over the chicken filling.
Melt 1 tbsp of unsalted butter and brush the tops of the biscuits with the butter and place in the oven. Cook for about 20 minutes until the the biscuits are golden brown.
Beautiful, right?!
Let it cool for a couple of minutes and then serve it up.
Enjoy!!
| Prep Time | 35 Minutes |
| Cook Time | 20-25 Minutes |
| Servings |
Servings
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- 2 Tsp olive oil
- 2 Large Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- 2 Tsp Dried Oregano, divided
- 2 Tsp Dried Thyme, divided
- 2 Tsp Salt, divided
- 2 Tsp Black Pepper, divided
- 2 TBSP Unsalted Butter, divided
- 2 Celery Stalks, chopped
- 2 Large Carrots, chopped
- 1/2 Medium Onion, diced
- 3 Garlic Cloves, minced
- 1/2 Cup White Wine (May substitute with more chicken broth)
- 2 Cups Low-Sodium Chicken Broth
- 1/2 Cup Heavy Cream
- 1/2 Cup Frozen Peas
- 1/2 Cup Frozen or Fresh Corn Kernels
- 1 Cup AP Flour
- 1/2 Tsp Salt
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 5 Tbsp Unsalted Butter, cold and cut into small cubes
- 1/2 Cup Yellow Sharp Cheddar
- 1/2 Cup White Sharp Cheddar
- 3/4 Cup Heavy Cream
Ingredients
For the Chicken Filling:
For the Biscuits:
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- First, prepare the chicken breasts. Cut into bite-sized pieces, about 1/2" cubes. Season generously with about 1 tsp each of salt, pepper, thyme and oregano. Heat 2 tsp of olive oil in a large, oven-proof skillet over medium-high heat. Add the chicken and cook until the chicken is browned and cooked through, about 5 minutes. Remove the chicken from pan and set aside.
- To the same large pan, add 2 TBSP of unsalted butter over medium-high heat. Add onions, celery, carrots and cook until they start to soften, about 3-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add the white wine. Scrape up any browned bits that are left on the bottom of the skillet. Cook the wine for 1 minute. Next, add the chicken back to the skillet, along with the chicken broth, heavy cream, peas, corn, and another 1 tsp EACH of salt, pepper, dried oregano, and dried thyme.
- Bring to a boil. Then lower the heat to medium-low and let simmer for 15-20 minutes until thickened slightly. If it has not thickened, mix together 2 tsp of cornstarch wit 2 tsp of milk. Add to the chicken filling and cook for another few minutes until thickened.
- While the chicken mixture is simmering, preheat your oven to 400 degrees and make the biscuits. For the biscuit dough, whisk together the flour, baking soda, baking powder and salt. Cut 5 TBSP of COLD unsalted butter into small cubes. Using a pastry cutter or 2 knives, cut the cold butter into the flour mixture.
- Once the butter resembles pea-sized shapes, mix in the cheddar cheeses (should be cold as well). Pour the heavy cream over the top of the flour and gently stir until all of the flour is moistened. Dough will be wet and sticky.
- Form the dough into 6 biscuits and flatten slightly. Brush the tops of the biscuits with 1 tbsp of melted butter and put into the oven.
- Cook for about 20 minutes until the filling is thick and bubbly and the biscuits are nice and golden. Top with chopped fresh parsley, if desired. Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.