One-Pan Chicken Cobbler Cheddar (Print Version)

Savory chicken and vegetable casserole with a cheesy biscuit topping baked in a single pan.

# What You'll Need:

→ Filling

01 - 2 tablespoons unsalted butter
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried parsley
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup all-purpose flour
12 - 2 cups low-sodium chicken broth
13 - 1 cup whole milk
14 - 3 cups cooked shredded chicken (rotisserie or poached)
15 - 1 cup frozen peas

→ Cheddar Biscuit Topping

16 - 1 1/2 cups all-purpose flour
17 - 2 teaspoons baking powder
18 - 1/2 teaspoon baking soda
19 - 1/2 teaspoon salt
20 - 1/2 teaspoon black pepper
21 - 6 tablespoons cold unsalted butter, cubed
22 - 1 cup sharp cheddar cheese, grated
23 - 3/4 cup cold buttermilk

# Steps to Follow:

01 - Preheat the oven to 400°F.
02 - Melt butter and olive oil in a large ovenproof skillet over medium heat. Add diced onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
03 - Stir in minced garlic, dried thyme, dried parsley, salt, and black pepper; cook for 1 minute until fragrant.
04 - Sprinkle all-purpose flour over the mixture; cook for 2 minutes, stirring constantly.
05 - Gradually pour in chicken broth and whole milk, stirring continuously to prevent lumps. Bring to a simmer and cook until slightly thickened, approximately 4 to 5 minutes.
06 - Fold in shredded chicken and frozen peas. Remove skillet from heat.
07 - In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and black pepper for the biscuit topping.
08 - Incorporate cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
09 - Stir in grated cheddar cheese, then pour in cold buttermilk, mixing gently until just combined without overmixing.
10 - Drop heaping spoonfuls of biscuit dough evenly over the chicken filling in the skillet.
11 - Bake for 30 to 35 minutes until biscuits are golden brown and cooked through, and the filling is bubbling.
12 - Allow to rest for 5 minutes before serving.

# Additional Tips::

01 -
  • Everything cooks in one pan for minimal cleanup
  • The cheesy biscuit topping is both flavorful and satisfying
02 -
  • This dish contains dairy and wheat, so check all ingredients if you need it to be gluten free
  • Adding a splash of heavy cream creates an extra luxurious sauce
03 -
  • Use cold butter and buttermilk for the fluffiest biscuit topping
  • Do not overwork the dough to keep the biscuits tender
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