Description
Comfort food gets a serious upgrade with this Easy Chicken Pot Pie Cobbler. This dish blends a creamy chicken and vegetable filling with a golden biscuit topping.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 cups frozen mixed vegetables
- 1 medium potato peeled and diced small
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup cold unsalted butter diced
- 1/2 cup shredded cheddar cheese
- 2/3 cup whole milk
Instructions
- In a saucepan, melt butter and sauté onions and garlic until soft.
- Add diced potatoes and frozen vegetables, cooking for 5 minutes.
- Stir in flour to coat the veggies evenly.
- Slowly whisk in chicken broth and milk. Add salt, pepper, and thyme.
- Simmer until the mixture thickens and potatoes are tender, then stir in chicken.
- Transfer filling to a greased 9×13 baking dish.
- In a bowl, whisk flour, baking powder, salt, and garlic powder.
- Cut in cold butter until crumbly, then stir in cheddar and milk until just combined.
- Drop spoonfuls of biscuit dough over the filling.
- Bake at 400°F for 25–30 minutes until topping is golden and filling bubbles.
- Let rest for 5–10 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg