Chicken Cobbler

Chicken Cobbler is the ultimate cozy, comforting casserole-style dish that brings together tender shredded chicken, savory vegetables, and a creamy sauce, all topped with a buttery biscuit-style cobbler crust. It’s rich, satisfying, and the kind of meal that makes me feel at home with every bite.

Why You’ll Love This Recipe

I love Chicken Cobbler because it combines all the things I want in a hearty dinner—flavor, texture, and warmth. It’s easy to make with simple ingredients, and it feels like a cross between chicken pot pie and a savory cobbler. The biscuit topping bakes up golden and fluffy, soaking up just enough of the creamy filling to stay tender while still being crisp on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked shredded chicken
frozen mixed vegetables (peas, carrots, corn, green beans)
cream of chicken soup
chicken broth
milk
garlic powder
onion powder
salt
black pepper
boxed biscuit mix (or homemade biscuit topping)
butter, melted
cheddar cheese (optional)

Directions

1. I preheat the oven to 375°F and lightly grease a baking dish.

2. In a bowl, I mix together the cream of chicken soup, chicken broth, and milk, then season it with garlic powder, onion powder, salt, and pepper.

3. I spread the shredded chicken evenly in the bottom of the baking dish and top it with the frozen vegetables.

4. I pour the soup mixture over the chicken and veggies—without stirring—so the layers stay distinct.

5. I prepare the biscuit topping by combining the biscuit mix with milk and melted butter, then gently spread or pour it over the top of the casserole.

6. If I want extra richness, I sprinkle cheddar cheese on top before baking.

7. I bake the cobbler for 40–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.

8. I let it rest for a few minutes before serving so it sets up nicely.

Servings and timing

This recipe serves about 6 people. It takes around 15 minutes to prep and 40–45 minutes to bake, so dinner’s ready in just about an hour.

Variations

I like to switch things up by using rotisserie chicken for extra flavor or swapping in turkey for a post-holiday twist. Sometimes I stir in sautéed mushrooms or leeks for added depth. If I want a bit of a crunch, I top the cobbler with a few crushed crackers or breadcrumbs before baking. Using different biscuit flavors—like cheddar-garlic—also gives it a fun spin.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I use the oven at 350°F for 15–20 minutes or the microwave in short bursts. If the top softens too much, I broil it briefly to restore the crisp texture.

FAQs

Can I use homemade biscuit dough instead of boxed mix?

Yes, I often make my own biscuit topping with flour, baking powder, butter, and milk. It works beautifully and gives a rustic feel.

Do I need to thaw the vegetables first?

Nope—I add them straight from the freezer. They cook perfectly in the oven and help keep the casserole moist.

Can I freeze Chicken Cobbler?

Yes, I freeze it either before baking (unbaked) or after it’s fully cooked. I just make sure it’s well-wrapped and thaw before reheating for the best texture.

What kind of chicken should I use?

I usually use shredded rotisserie chicken or leftover roasted chicken. Breasts or thighs both work, as long as they’re cooked and shredded.

Can I add herbs or spices?

Definitely. I sometimes add thyme, rosemary, or a dash of paprika to the filling for extra flavor.

Conclusion

Chicken Cobbler is a satisfying, crowd-pleasing meal that feels like a warm hug in casserole form. It’s rich, creamy, and topped with a golden, buttery biscuit layer that makes every bite comforting and delicious. I keep this recipe in my regular dinner rotation, especially when I want something cozy, easy, and guaranteed to hit the spot.