Cheddar Bay Biscuit Chicken Cobbler is a creamy chicken and vegetable filling topped with fluffy cheddar garlic biscuits baked until golden and bubbling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
3 cups cooked shredded chicken
2 tablespoons butter
1 small onion diced
2 medium carrots diced
2 celery stalks diced
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1 cup frozen peas
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
For the biscuit topping:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 cup cold unsalted butter cubed
1 cup shredded sharp cheddar cheese
3/4 cup cold buttermilk
For the topping:
2 tablespoons melted butter
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
Instructions
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Preheat oven to 375°F and grease a 9×13-inch baking dish.
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In a skillet over medium heat melt butter and cook onion carrots and celery until softened.
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Stir in flour and cook for 1 minute.
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Gradually whisk in chicken broth and cook until thickened.
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Add heavy cream chicken peas garlic powder parsley paprika salt and pepper. Simmer until creamy.
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Transfer filling to prepared baking dish.
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In a bowl combine flour baking powder salt garlic powder and parsley.
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Cut in cold butter until mixture resembles coarse crumbs.
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Stir in cheddar cheese.
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Add buttermilk and mix gently until just combined.
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Drop spoonfuls of dough over filling.
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Bake 25 to 30 minutes until biscuits are golden and filling is bubbling.
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Mix melted butter garlic powder and parsley then brush over hot biscuits.
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Let rest 10 minutes before serving.