In my post for foolproof moist roast chicken breasts, I mention that one of my favorite uses for left-over roast chicken is chicken cobbler. So, how could I not post my recipe for chicken cobbler?
If you aren’t familiar with chicken cobbler, it is a hearty dish of chicken and vegetables in a creamy sauce topped with cheesy American-style biscuits. It is delicious, filling, and easy to make, especially if you have left-over roast chicken. Roast chicken breasts work perfectly, but left over rotisserie chicken from the supermarket is also a good choice.
When I’m ready to cook, I start by cutting the chicken into bite sized pieces, dicing the onions and carrots, and chopping the fresh herbs and garlic. For the fresh herbs I am using oregano, thyme, and sage. Feel free to mix up the herbs to your taste.
When cooking this dish, I like to use my dutch oven as it goes perfectly from stove-top to oven to table, helping me to minimize clean-up. But, if you don’t have one, you can cook the filling in a pan on the stove top and then transfer it to a baking dish before it goes into the oven. To start, I put the pan on a medium high heat, add a swirl of olive oil and toss in the onions and carrots. These veggies get a bit of salt and pepper here as well. I then cook them until the onions are translucent and the carrots begin to take on some color – about ten minutes. I then add the garlic and chopped herbs and cook for another minute or two, until the garlic becomes fragrant.
I then add the flour and mix it with the veggies and herbs and cook just until it begins to brown. This happens very quickly so only about a minute or so.
I now add the chicken stock and stir it to keep the sauce smooth as it thickens.
I turn the heat down to low and add the chicken, the frozen peas, and the cream. I check the seasoning here and add more salt and pepper if needed. How much you need to add will depend on how salty the chicken broth you are using is.
While that simmers, I mix the batter for the biscuit topping – first stirring together the dry ingredients (flour, baking powder, salt, and garlic powder) and then adding the wet ingredients (melted butter and milk).
With the batter mixed, I stir in the grated cheese. Here, I am using gruyere, but cheddar is also an excellent choice.
When the biscuit topping is ready, I take the chicken filling off the heat. Using two tablespoons, I carefully drop the batter in tablespoon-sized portions on top of the chicken filling evenly covering the top.
I then place it in a 220 C oven to bake for 15 minutes. When the biscuits are cooked through and lightly browned, it is done. It is too hot to eat right out of the oven, so I let it cool for about ten minutes before serving.
- Dutch oven or large saute pan and oven-proof baking dish
- 200 g diced onion
- 200 g diced carrot
- 100 g fresh or frozen peas
- 500 g chopped roast chicken
- 2 cloves minced garlic
- 1-2 tbsp chopped fresh herbs (sage, oregano, thyme)
- 3 tbsp flour
- salt to taste
- fresh ground pepper to taste
- 500 ml chicken stock
- 100 ml cream
- 1 recipe Cheesy Garlic Biscuits batter
- 2 tbsp olive oil
- Preheat oven to 220 C.
- Put the pan on a medium high heat, add a swirl of olive oil and toss in the onions and carrots. Season the veggies with salt and pepper and sautee until the onions are translucent and the carrots begin to take on some color – about ten minutes.
- Add the garlic and chopped herbs and cook for another minute or two, until the garlic becomes fragrant.
- Add the flour and mix it with the veggies and herbs and cook just until it begins to brown. This happens very quickly so only about a minute or so.
- Add the chicken stock and stir it to keep the sauce smooth as it thickens.
- Turn the heat down to low and add the chicken, the frozen peas, and the cream.
- While the chicken filling simmers, mix the batter for the biscuit topping. Recipe below.
- When the biscuit topping is ready, take the chicken filling off the heat. If you aren't using a dutch oven, transfer the filling to an oven-proof baking dish. Then, using two tablespoons, carefully drop the batter in tablespoon sized portions on top of the chicken filling to evenly cover the top.
- Place filling with biscuit topping in a 220 C oven and bake for 15 minutes. When the biscuits are cooked through and lightly browned it is done.
Cheesy Garlic Biscuits
- 250 g flour
- 1 tbsp baking Powder
- ¼ tsp salt
- ½ tsp powdered garlic
- 115 g melted butter
- 250 ml milk
- 50 g grated cheese of your choice Hard cheeses like cheddar, gruyere, and parmesan all work well. Stringy, mild cheeses like mozzarella do not.
- Preheat oven to 220 C.
- Stir together the flour, baking powder, salt, and garlic powder.
- Add the melted butter and milk and stir just until a batter forms.
- Stir in the grated cheese.
- Drop 12 even portions on to a baking sheet lined with baking paper and bake for 15 minutes. Batter can also be used as a topping for chicken cobbler.