Servings: 6 servings
Calories: 350kcal
Equipment
- Large skillet
- 9x13-inch baking dish
- Medium bowl
Ingredients
For the Filling
- 2 cups cooked chicken, shredded feel free to use rotisserie chicken for convenience
- 2 tablespoons unsalted butter enhances flavor and gives richness
- 1 medium onion, chopped yellow or white onions work best
- 2 medium carrots, diced you can substitute with parsnips for a twist
- 1 cup peas frozen peas are great year-round
- 1 cup corn kernels fresh or frozen works perfectly
- 2 cloves garlic, minced boosts flavor with a fragrant kick
- 1 cup chicken broth homemade broth is extra special but store-bought is fine
- 1/2 cup heavy cream you can use half-and-half for a lighter option
- 1 teaspoon dried thyme fresh thyme can be substituted if available
- 1 teaspoon dried rosemary caution with fresh as it's stronger
- to taste salt and pepper essential for seasoning
For the Biscuit Topping
- 2 cups all-purpose flour whole wheat flour can add nutrition
- 1 tablespoon baking powder always check expiration for best results
- 1 tablespoon sugar adjust for personal preference
- 1/2 teaspoon salt crucial for a tasty biscuit
- 1/2 cup cold unsalted butter, cut into cubes keep it chilled for best texture
- 3/4 cup whole milk you can substitute with buttermilk for tang
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
- Sauté the vegetables by melting the butter in a large skillet over medium heat. Add the chopped onion, diced carrots, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until soft and fragrant.
- Add the rest of the filling ingredients including peas, corn, chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes.
- Mix the biscuit topping by combining flour, baking powder, sugar, and salt in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Then, add the milk and stir gently until just combined.
- Dollop the biscuit dough over the chicken filling, covering it as much as you can.
- Bake the dish for 30-35 minutes, or until the biscuit topping is golden brown and cooked through.
- Cool the cobbler for 5-10 minutes before serving.
Notes
Garnish with fresh parsley for a burst of color and flavor.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 40g | Protein: 20g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 600mg | Potassium: 550mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg
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