I still remember the first time I made chicken cobbler — it was a chilly Sunday, I had leftovers in the fridge and zero motivation to cook anything fancy. I threw together some shredded chicken, frozen veggies, and biscuit dough… and what came out of the oven was magic. Golden, creamy, comforting — like a hug in casserole form. Since then, this chicken cobbler recipe has been my go-to whenever I need something easy, hearty, and ridiculously satisfying.
Table of Contents
Why You’ll Love This Recipe
- One-dish wonder: This chicken cobbler recipe cooks everything in one pan — fewer dishes, less cleanup, and maximum flavor!
- Hearty and filling: This chicken cobbler recipe is packed with protein and veggies, making it a complete meal all on its own.
- Perfect for leftovers: This chicken cobbler recipe reheats beautifully and tastes just as delicious the next day.
- Customizable: Easily swap ingredients to match your preferences or what’s in the fridge.
- Family-approved: Even picky eaters love the creamy filling and fluffy biscuit topping.
- Freezer-friendly: Make it ahead, freeze it, and enjoy homemade comfort any time.
- The dish is also an excellent spin on the classic chicken dressing recipe – best Southern comfort food, but with fewer steps and a fun texture contrast between the creamy filling and the biscuit topping.
Ingredients
Here’s everything you’ll need to make the best chicken cobbler recipe:
For the Filling:
- Cooked shredded chicken (rotisserie chicken works great)
- Frozen mixed vegetables (peas, carrots, corn, green beans)
- Small onion, diced
- Garlic, minced
- Cream of chicken soup
- Chicken broth
- Dried thyme
- Black pepper
- Salt
- Butter
For the Biscuit Topping:
- Biscuit mix (like Bisquick)
- Milk
- Melted butter
- Optional: Shredded cheddar cheese for extra flavor
Don’t hesitate to use leftovers — the shredded meat from a rotisserie chicken works beautifully. If you’re looking for ideas, explore our favorite leftover rotisserie chicken recipes for creative ways to stretch your ingredients.
Step-by-Step Instructions
1. Prep the Filling
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat.
- Add diced onions and garlic, sauté until fragrant (about 3 minutes).
- Stir in the shredded chicken and frozen vegetables.
- Add the cream of chicken soup and chicken broth. Season with thyme, salt, and pepper.
- Let the mixture simmer gently for 5 minutes, stirring occasionally.
- Transfer the filling into a greased 9×13-inch baking dish.
2. Make the Biscuit Topping
- In a bowl, combine the biscuit mix and milk. Stir until just combined — it’s okay if it’s a little lumpy.
- If using, fold in the shredded cheese for an extra rich topping.
- Drop spoonfuls of the dough evenly over the chicken mixture. Don’t worry about covering every inch — the topping will spread as it bakes.
- Brush the biscuit dough with melted butter for a golden finish.
3. Bake the Cobbler
- Bake uncovered for 30–35 minutes, until the biscuits are golden brown and cooked through.
- Let the cobbler rest for about 5–10 minutes before serving. This helps the filling thicken slightly.
Mistakes to Avoid
Even with a simple recipe like this, there are a few traps you’ll want to dodge:
- Overmixing the dough: For a tender biscuit topping in your chicken cobbler recipe, stir just until combined — overmixing can make it tough.
- Thin filling: If the filling in your chicken cobbler recipe looks too soupy before baking, let it simmer a bit longer to thicken up properly.
- Under-seasoning: Always taste your filling before baking. A pinch more salt or a dash more herbs can make a huge difference.
- Overbaking the topping: Keep an eye on the biscuits. If they brown too quickly, tent foil over the dish to prevent burning.
Variations & Tips
To deepen the flavor, you can use meat from our chicken quarters recipe — the crispy roasted skin adds a beautiful savory note.
Want a smokier twist? Substitute the chicken with grilled meat from our irresistible grilled chicken thigh recipes. It adds a backyard barbecue vibe that works surprisingly well.
You can also experiment with the biscuit topping. For more ideas, check out our biscuit breakfast guide, filled with buttery, flaky inspirations.
FAQs
Can I use rotisserie chicken?
Absolutely! It’s a massive time saver and adds extra flavor to the cobbler.
Can I make it ahead of time?
Yes! Assemble the cobbler (without baking) and refrigerate it for up to 24 hours. Add 5–10 minutes extra baking time if you’re cooking straight from the fridge.
What’s the best way to reheat leftovers?
The oven is your friend. Reheat covered at 350°F for about 20 minutes to keep the biscuits tender and the filling creamy.
Can I freeze chicken cobbler?
Totally. Let the baked cobbler cool completely, then freeze portions in airtight containers. Thaw overnight and reheat in the oven for the best texture.
Can I make it dairy-free?
You bet. Use a plant-based milk for the biscuit dough and a dairy-free cream soup alternative. Coconut cream also works well if you don’t mind a slight coconut flavor.
Conclusion
Comfort food doesn’t get much better than this easy, delicious chicken cobbler recipe. It’s creamy, cozy, and packed with everything you love about home-cooked meals — all in one dish.
Whether you’re feeding a crowd or just making a batch for yourself to enjoy all week long, this chicken cobbler recipe is guaranteed to satisfy. It’s simple to prepare, endlessly customizable, and seriously comforting. Once you try it, you’ll find yourself coming back to this recipe again and again.
So go ahead — whip up this incredible chicken cobbler recipe today. Your future, well-fed self will thank you!
Chicken Cobbler
Equipment
- 9×13 inch Baking Dish
- Mixing Bowls
- Whisk
Ingredients
Main Ingredients
- 1/2 cup butter melted
- 4 cups shredded rotisserie chicken
- 1 package Red Lobster Cheddar Bay Biscuit Mix 11.36 oz
- 2 cups whole milk
- 1 can cream of chicken soup 10.5 oz
- 2 cups chicken stock
- 1 bag frozen mixed vegetables 12 oz
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Place the melted butter in the bottom of a 9×13-inch baking dish.
- Layer the shredded chicken evenly over the melted butter, followed by the frozen mixed vegetables. Do not stir.
- In a mixing bowl, combine the biscuit mix, included seasoning packet, and milk. Stir until just combined, then pour over the chicken and vegetables. Do not stir.
- In another bowl, whisk together the cream of chicken soup and chicken stock until smooth. Pour this mixture over the biscuit layer. Do not stir.
- Bake uncovered for 45 minutes, or until the top is golden brown and the center is set. Let the cobbler rest for 10 minutes before serving. Garnish with chopped parsley if desired.