Modern Chicken Cobbler Recipe

Creamy chicken and veggies baked under a golden biscuit top. Cozy, quick, and built for real life weeknights.

By Matt Campbell

•

4.8

A bubbling chicken cobbler in a white baking dish with golden biscuit topping on a wooden table

Jump to Recipe

Chicken cobbler is what happens when chicken pot pie decides to loosen its tie. You still get that creamy, savory filling, but instead of fussing with pastry, you drop a biscuit-style topping over the filling and let the oven do the heavy lifting. The result is crisp edges, soft centers, and a spoonful that feels like a warm blanket with better seasoning.

This modern version is weeknight-friendly and flexible. Use rotisserie chicken, frozen mixed veggies, and a quick biscuit mix topping that bakes up golden and fluffy. No weird ingredients, no complicated steps, and yes, you should absolutely taste the sauce as you go.

A spoon scooping creamy chicken cobbler showing tender chicken, peas, and carrots under biscuit topping

Why It Works

Fast comfort, big payoff: Rotisserie chicken and frozen veggies keep prep light while the flavor stays cozy and rich.
Bright, modern flavor: Dijon, garlic, thyme, and a squeeze of lemon keep the filling from tasting flat or heavy.
Better texture than most casseroles: A thick, creamy filling underneath and a biscuit top that gets crisp around the edges.
Flexible by design: Swap veggies, use leftover turkey, or add mushrooms or spinach without breaking the recipe.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool, then cover the baking dish or transfer to an airtight container. Keep in the fridge up to 4 days.
Freeze: Freeze in airtight portions up to 2 months. The biscuit topping softens a bit after freezing, but the flavor still hits.
Reheat (best texture): Oven or toaster oven at 350°F / 175°C until hot, about 15 to 25 minutes. Cover loosely with foil if the top is browning too fast.
Reheat (fast option): Microwave in 60 to 90 second bursts. If you can, finish with 2 to 3 minutes in a hot oven or air fryer to bring back some crisp on top.

Common Questions

Is chicken cobbler the same as chicken pot pie?

Same vibe, different outfit. Pot pie usually has a pie crust. Cobbler uses a biscuit or dumpling-like topping that bakes right over the filling.

Can I use raw chicken instead of cooked?

I recommend cooked chicken for speed and consistent texture. If you want to use raw, brown it first in the pot, then continue with the recipe. Simmer the filling until the chicken reaches 165°F / 74°C before you add the biscuit topping.

What vegetables work best?

Frozen peas and carrots, mixed vegetables, corn, green beans, or chopped broccoli all work. If using spinach, stir it in at the end so it just wilts.

How do I keep the filling from getting runny?

Make sure there is enough butter in the pan to coat the flour, then simmer the sauce until it visibly thickens before adding chicken. Also, let the cobbler rest 10 minutes after baking. It sets as it cools.

Can I make it ahead?

Yes. Make the filling up to 2 days ahead and refrigerate. Add the biscuit topping right before baking for the best rise and texture. If your filling is cold from the fridge, let it sit at room temp for 20 to 30 minutes, or plan to add a few extra minutes to the bake time.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet or medium saucepan
9x13-inch baking dish (or similar 3-quart casserole dish)
Whisk
Measuring cups and spoons
Mixing bowl
Rubber spatula or wooden spoon

I started making chicken cobbler during my practical-skills era, when I cared less about culinary-school perfection and more about feeding people something comforting without turning my kitchen into a crime scene. It is the kind of recipe that lets you cook like a friend: throw on some music, use the chicken you already have, taste the sauce, adjust the salt, and suddenly you have a bubbling dish that makes everyone hover by the oven like it is a TV premiere.

Modern Chicken Cobbler Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Ingredients

For the filling

4 tbsp unsalted butter
1 small yellow onion, finely diced
2 medium carrots, diced (or use frozen)
2 celery ribs, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth (low sodium)
1 cup whole milk (or half-and-half)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp smoked paprika (optional but very good)
2 1/2 to 3 cups shredded cooked chicken (rotisserie is perfect)
1 1/2 cups frozen peas (or mixed vegetables)
1 tbsp lemon juice (brightens everything)
2 tbsp chopped fresh parsley (optional)

For the biscuit topping

2 cups biscuit/baking mix (like Bisquick)
2/3 cup milk
1/2 cup shredded cheddar (optional)
2 tbsp melted butter (for brushing)
1/4 tsp garlic powder (optional)
Pinch of flaky salt or extra black pepper for the top

Instructions

Heat the oven. Preheat to 400°F / 205°C. Lightly butter a 9x13-inch baking dish.
Start the flavor base. In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened. Add garlic and cook 30 seconds.
Build the sauce. Sprinkle flour over the veggies and stir constantly for 1 minute. If the pan looks dry, add 1 more tablespoon of butter so the flour can cook properly. Slowly whisk in chicken broth, then whisk in milk. Add Dijon, Worcestershire, salt, pepper, thyme, and smoked paprika. Simmer 3 to 5 minutes until thick enough to coat a spoon.
Add the chicken and veggies. Stir in cooked chicken and frozen peas. Turn off heat. Stir in lemon juice and parsley. Taste and adjust salt and pepper.
Assemble. Pour the filling into the prepared baking dish and spread evenly.
Mix the topping. In a bowl, stir together biscuit mix and milk just until combined. Fold in cheddar if using. Do not overmix.
Top it. Spoon biscuit batter over the filling in rustic dollops. Drizzle or lightly brush the tops with melted butter (hit the high points, no need to be precious). Sprinkle with garlic powder or a little flaky salt if you want.
Bake. Bake 25 to 30 minutes, until the topping is deeply golden and the filling is bubbling around the edges. The biscuit centers should look set, and a toothpick inserted into the thickest biscuit should come out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil.
Rest, then serve. Let it sit 10 minutes so the filling sets. Serve hot and enjoy those crisp edges.

A golden chicken cobbler fresh from the oven in a baking dish with steam rising

Nutrition information is estimated.

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