Cupcakes and Sarcasm

Chicken Cobbler with Cheddar Biscuits

An incredibly delicious and hearty one-pot meal. This Chicken Cobbler with Cheddar Biscuits puts a buttery, cheesy spin on pot pie that everyone will enjoy!

Servings	Prep Time
6Servings	35Minutes

Cook Time

20-25Minutes

Servings	Prep Time
6Servings	35Minutes

Cook Time

20-25Minutes

Ingredients

For the Chicken Filling:

2Tsp olive oil
2 Large Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
2Tsp Dried Oregano, divided
2Tsp Dried Thyme, divided
2Tsp Salt, divided
2Tsp Black Pepper, divided
2TBSP Unsalted Butter, divided
2 Celery Stalks, chopped
2 Large Carrots, chopped
1/2 Medium Onion, diced
3 Garlic Cloves, minced
1/2Cup White Wine(May substitute with more chicken broth)
2Cups Low-Sodium Chicken Broth
1/2 Cup Heavy Cream
1/2Cup Frozen Peas
1/2 Cup Frozen or Fresh Corn Kernels

For the Biscuits:

1Cup AP Flour
1/2Tsp Salt
2Tsp Baking Powder
1/2Tsp Baking Soda
5Tbsp Unsalted Butter, cold and cut into small cubes
1/2Cup Yellow Sharp Cheddar
1/2Cup White Sharp Cheddar
3/4Cup Heavy Cream

Other

Instructions

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!

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