Whenever I see a viral recipe on social media, I kind of give it the side eye because…how is it that good? But this recipe for Chicken Cobbler is genuinely worth the hype. Think creamy chicken and veggies bubbling away in one skillet, topped with a quick cheddar biscuit layer that bakes up golden and cozy. My partner LOVES this dish, and I love making it on a Sunday or a random weeknight because the leftovers are perfect for lunches and quick dinners. And if you want to tweak it, you totally can. Swap in rotisserie chicken, make the topping gluten-free, or freeze it for later!
Chicken cobbler originally blew up as a TikTok viral recipe a few years ago, and honestly, the fact that I’m still making it now tells you everything. It’s a fun twist on a traditional cobbler, except we’re swapping sweet fruit for savory chicken and veggies. It has a similar flavor to chicken pot pie, but the big difference is the topping. Unlike a traditional chicken pot pie (with the pastry crust), you pour a simple biscuit-style topping right over the hot filling and let it bake up golden on top. It’s faster, easier, and feels a little lighter, but is still comforting.
A lot of chicken cobbler recipes use a box of Red Lobster Cheddar Bay Biscuit mix and a can of soup to speed things along, but I make a quick homemade cheddar biscuit topping and a from-scratch creamy sauce right in the skillet. Those little swaps keep the cost down and use ingredients I always keep in my pantry. This easy chicken cobbler recipe is creamy, cheesy, comforting, and hassle-free, so it’s no wonder it earned a permanent spot in my rotation!
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Gather all of your ingredients and preheat the oven to 400°F.
Brown the chicken: Heat 1 Tbsp oil in a 10-12″ cast-iron (or oven-safe) skillet over medium heat. Season 1 lb. boneless, skinless chicken thighs (cut into bite-size pieces) with ½ tsp salt and ¼ tsp black pepper, then cook until golden and almost cooked through, about 6 minutes. Transfer to a plate.
Make the filling: Add the remaining 1 Tbsp oil, then stir in 8 oz. sliced white mushrooms, 1 cup diced onion, and 2 cloves minced garlic. Cook for about 5 minutes, until softened and most of the moisture has cooked off.
Stir in 1½ cups chicken broth, ½ cup whole milk, ½ tsp dried thyme, and ½ tsp poultry seasoning, and bring to a gentle simmer.
Thicken the filling: Whisk 3 Tbsp cornstarch and ¼ cup cold water together until smooth. Stir the cornstarch slurry into the simmering sauce and cook for 2-3 minutes until thick and creamy. If it gets too thick, loosen with a splash of broth or water.
Add chicken and veggies: Add the chicken back to the skillet along with 1½ cups frozen peas and carrots. Stir until everything is evenly coated and warmed through.
Make the cheddar biscuit topping: Meanwhile, whisk together 1¼ cups all-purpose flour and 2 tsp baking powder in a bowl. Add 1 cup whole milk and 6 Tbsp melted butter, whisking just until combined and smooth. Fold in ½ cup shredded cheddar cheese, ½ tsp garlic powder, ¼ tsp Cajun seasoning, and ½ tsp dried parsley.
Assemble: Pour the topping evenly over the hot filling. Don’t stir it into the filling! Those layers are what give it the cozy cobbler texture as it bakes.
Bake: Bake the chicken cobbler casserole for 25-30 minutes, until the topping is golden and the edges are bubbling.
Let it rest 10 minutes before serving. Brush the top with the remaining 2 Tbsp melted butter for an extra-flavorful finish.
Serve this cheddar biscuit chicken casserole straight from the skillet for a cozy, family-style dinner. I like it with a simple green salad or air fryer broccoli to round things out. For extra flavor, drizzle a little of the creamy sauce from the skillet over each serving. This cobbler really is a one-dish meal, but it also pairs nicely with crusty garlic bread (for obvious sauce-scooping reasons) or a side of roasted potatoes for a super filling meal.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F for 10-15 minutes, which keeps the topping from getting too soft, or microwave until warmed through for the quickest option. If you’re a lunch-prep person like I am, portion leftovers into individual containers so you can grab-and-go all week.
To freeze, you can freeze the cobbler before baking or after. If freezing unbaked, assemble it in an oven and freezer-safe dish and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. If freezing baked leftovers, store in a freezer-safe container for 1-2 months and reheat in the oven until hot.
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