If you're craving a comforting dish that combines the heartiness of a pot pie with the simplicity of a cobbler, this Savory Chicken Cobbler is for you. It's a one-dish wonder that’s perfect for family dinners or cozy nights in. Ready to impress with minimal fuss? Let's get started!
Chicken breast is lean and cooks quickly, providing a hearty base for our cobbler. We're using it diced to ensure it cooks evenly with the veggies.
Diced carrots, celery, and peas add a colorful mix of nutrients, sweetness, and texture. They break up the richness of the chicken and cream.
Onion and garlic form the aromatic foundation that elevates the savory depth of the dish. When sautéed, they release a wonderful aroma that sets the stage for what's to come.
Chicken broth is used to simmer the chicken and vegetables, adding moisture and flavor. It also helps create the base of our creamy sauce.
Heavy cream enriches the filling, making it luxuriously creamy without being too heavy.
For the biscuit topping, all-purpose flour, baking powder, and baking soda work together to create a light, fluffy texture. Cold butter is key for creating those delightful flakes, and buttermilk adds a slight tang that complements the savory filling.
This cobbler pairs beautifully with a simple side salad to balance the richness. A crisp, dry white wine like Sauvignon Blanc complements the savory flavors nicely. Or, if you're feeling indulgent, serve with a smooth mashed potato on the side!
First, let's preheat your oven to 400°F. This way, it's nice and hot when you're ready to bake.
In a large skillet over medium heat, add a tablespoon of oil. Toss in your chopped onion and minced garlic. Sauté them until they're soft and translucent, which should take about 3–4 minutes. You'll notice a delightful aroma filling your kitchen—this is a good sign!
Next, add your diced chicken breast to the skillet. Cook until the chicken is lightly browned on all sides, around 5–7 minutes. You want to make sure it's cooked through but not overdone.
Now, stir in your diced carrots, celery, and peas. Cook everything together for another 5 minutes, letting the vegetables soften slightly and absorb some of the flavors.
Sprinkle your all-purpose flour over the chicken and vegetable mixture. Stir well to coat everything evenly. This step helps thicken your cobbler's filling as it bakes.
Gradually pour in the chicken broth, stirring constantly to avoid any lumps. Once the broth is incorporated, add the heavy cream, salt, and black pepper. Let the mixture simmer for about 10 minutes, allowing it to thicken up nicely.
While that's simmering, let's make the biscuit topping. In a separate bowl, combine 2 cups of all-purpose flour, baking powder, and baking soda. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture looks like coarse crumbs. Stir in the buttermilk until just combined—overmixing can lead to tough biscuits!
Pour your chicken mixture into a baking dish, spreading it out evenly. Dollop spoonfuls of the biscuit topping over the chicken mixture, covering it as evenly as possible.
Place the dish in your preheated oven and bake for 20–25 minutes. You'll know it's done when the biscuit topping is golden brown and deliciously flaky. Let it cool for a few minutes before serving.
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