This easy Chicken Cobbler Recipe is the ultimate comfort food. A delicious creamy chicken and vegetable base, with a crispy cheddar biscuit topping. Easy to make and so much better than the viral TikTok version!
Have you all tried the viral Chicken Cobbler recipe that's been making the rounds on social media? I did and while it was certainly easy, I found that I was craving a more flavorful chicken and veggie filling and a heartier topping. After a bit of tinkering, I created this version which I think is even better with a richer flavor and an easy-to-make delicious homemade cheddar biscuit topping.
This chicken cobbler casserole is easy to make, a great meal to make ahead of time since you can just reheat it, and is ultra-comforting during these colder months. (Much like my Lazy Lasagna With Frozen Cheese Ravioli and my Healthy Spinach Feta And Rice Casserole!) It's a family favorite of ours and can't wait for you to try it!
In This Post
Why This Recipe Works
- Easy. This is a pretty simple dish to make and can be ready in just 1 hour. There are a few minutes of prep time to sautee the vegetables and cook the chicken, but most of the time spent making this dish is in the baking process. This means you can spend a few minutes prepping, then pop it in the oven and go do other things while it's baking. This is a winner if you have a busy family or just want a quick meal.
- Customizable. The ingredients listed here are found in your traditional chicken pot pie casserole, but you can easily add different veggies, try a different protein or even make this vegetarian if you wish.
- Delicious. The combination of juicy shredded chicken and flavorful vegetables creates a savory gravy consistency. Topped with a cheddar biscuit crust, it creates a savory cobbler that's a complete meal in a single dish.
Key Ingredients
This delicious chicken cobbler recipe uses a few more ingredients than the viral recipe, but the end result is well worth it. Here are the simple ingredients you will need:
- Chicken stock or chicken broth. The TikTok chicken cobbler uses a standard can of cream of chicken soup for the broth, but we're going to create our own here using chicken broth, an easy cornstarch slurry, and the spices listed below.
- Chicken. I used boneless chicken thighs here and just cooked them in the broth. To save a little time, you could also use rotisserie chicken or leftover chicken, and just remove the cooking time for the chicken.
- Onions and mushrooms. These are sliced and sauteed to add extra flavor to the gravy.
- Frozen Peas and Carrots. You can use fresh if you want, but packs of these frozen vegetables are easy to find in the grocery store and make the process a little easier
- Rosemary. A classic herb in chicken pot pie recipes, the rosemary adds a hint of aromatic herbiness to the chicken and vegetable mixture.
- Homemade biscuit mixture. While the TikTok version uses a Red Lobster Cheddar Biscuit Mix, making your own biscuit mix is incredibly easy and takes just a few ingredients. This mixture uses buttermilk to bring a nice tangy twist to the biscuit batter.
- Cheddar cheese. Adding real cheddar to the biscuit topping gives the biscuits more real cheddar flavor.
How To Make This Chicken Cobbler Casserole
- Preheat and prepare. Preheat the oven to 400 degrees and grease a large ovenproof baking dish with cooking spray. I used a round 5-quart Dutch oven here and it worked perfectly to easily transition from stovetop to oven.
- Sauté the vegetables. Soften onions in olive oil, add mushrooms, and cook until the liquid evaporates.
- Simmer the chicken mixture. Add the chicken broth, rosemary, and diced chicken. Simmer until chicken is cooked, then add frozen peas and carrots.
- Create slurry. The slurry is what will help the chicken broth mix thicken up to become a nice gravy-like consistency. To make it, whisk the cornstarch with a small amount of the chicken broth to form the slurry. Add it to the soup mixture and stir until it thickens slightly. This will take a few minutes.
- Prepare the biscuit topping. While your chicken and vegetable mixture is cooking, make the biscuit batter. Combine the flour, baking powder, baking soda, and salt. Cut in butter, then add buttermilk, egg, and cheddar cheese.
- Assemble. Remove the chicken mixture from heat. Drop spoonfuls of the cheddar biscuit dough to the top of the chicken mixture and, using a spatula or the back of a spoon, carefully smooth the biscuit batter in an even layer over the chicken and vegetable layer. Leave a small space around the outer edge of your casserole dish or Dutch oven to allow the steam to vent through.
- Bake. Bake for 40 minutes until the top is golden brown and the sides are bubbling.
Variations And Substitutions
This easy chicken recipe is great as is, but here are a few things substitutions you can make based on preference or to make the process a bit easier.
- Try dried seasonings or a seasoning packet. If you prefer to use fresh herbs or seasonings instead of the real things, you can cut down a little bit on time. Sub in onion powder for the fresh onion, and dried rosemary instead of fresh. You could even add a dash of garlic powder for some extra flavor.
- Use different cuts of chicken. I like using chicken thighs since I think chicken breasts can sometimes seem a bit dried out in dishes like these. But if you prefer you can sub in 2-3 chicken breasts for the chicken thighs in this recipe. Also, feel free to use leftover chicken or even a Rotisserie chicken to save some time in the cooking process.
- Use prepared biscuit mix. The Tik Tok version of this recipe uses a box of biscuit mix. While I don't think the flavor is as good, this is a good option if you want an easy option for the biscuit topping.
- Cheesy biscuits. Experiment with different cheese varieties for the biscuit topping for some different flavors.
- Make it vegetarian. Skip the chicken and add more veggies for a delicious vegetarian version. There are lots of frozen mixed vegetables you can purchase to make the process easy.
- Use puff pastry instead of biscuits. Substitute the biscuit topping with puff pastry for more of a classic chicken pot pie feel.
Frequently Asked Questions
Absolutely! Shredded rotisserie chicken adds a depth of flavor to this cobbler, and brings the total cooking time down a bit. If using precooked rotisserie chicken, or even leftover chicken, simply reduce the cooking time of the broth by about 8 minutes (the time you would typically spend cooking the chicken in the broth in Step 4 in the recipe card below.)
Yes, this is an easy recipe to make ahead of time. You can assemble the cobbler up to the baking stage and then just refrigerate it when you're ready. I love doing this for easy dinners on weeknights.
Certainly! Store leftovers of this chicken dish in an airtight container and freeze them for a quick and tasty meal on another day.
My whole family loves this easy chicken casserole recipe. It's a great cold-weather dish and is a perfect make-ahead dish for when you just want to pop something in the oven that's ready to go.
If you make this Easy Chicken Cobbler Recipe, let me know what you think in the comments below. And don’t forget to tag me on Instagram @frontrangefed so I can see your masterpiece!
More Easy Casserole Dishes
- Quick And Easy Dump And Bake Meatball Casserole
- Easy Cornbread Cowboy Casserole With Beef And Beans
- One Pot Spanish Chicken And Yellow Rice Recipe
- Creamy Seafood Tetrazzini With Shrimp
- Lazy Baked Lasagna WIth Frozen Cheese Ravioli
- Healthy Spinach Feta & Rice Casserole
- Sweet Potato Shepherd’s Pie
- Garlic Parmesan Chicken Pasta
Recipe
Easy Chicken Cobbler Casserole (Better Than TikTok!)
Ingredients
For the chicken-vegetable gravy
- 3 tablespoon olive oil
- 1 large onion chopped
- salt and black pepper (to taste)
- 2 cups mushrooms sliced
- 1 ½ cups chicken broth or stock
- 2 teaspoon minced fresh rosemary
- 1 12 oz bag frozen peas and carrots
- 3 boneless chicken thighs diced
- 2 tablespoon cornstarch
For the cheddar biscuit topping
- 1 cup flour
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoon unsalted butter
- ½ cup buttermilk
- 1 egg
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 400 degrees. Grease a large ovenproof baking dish and set aside. (Alternatively, you can use a Dutch oven and bake everything in the same pot. I used a round 5-qt Dutch Oven and it worked perfectly for this recipe.)
- Heat the oil over medium heat in a large skillet or Dutch oven. Add the onion and sprinkle with salt and pepper. Heat until the onion has softened and is translucent about 5 minutes.
- Add the mushrooms to the onions and cook for an additional 8-10 minutes, until any liquid from the mushrooms has evaporated.
- Add the chicken broth and rosemary. Bring everything to a boil, then add the chicken and reduce the heat to a simmer, cooking until the chicken is fully cooked, around 8-10 minutes. Add the frozen peas and carrots and cook until just tender, about 1-2 minutes. Season to taste with salt and pepper
- In a small bowl, whisk the cornstarch and 3 tablespoons of chicken broth together to form a slurry. Add the slurry to the pot, and stir it until the liquid thickens just a bit.
- In a large bowl, add the flour, baking powder, baking soda, and salt and whisk to combine. Add the butter, cut into small pieces, and using two knives or a pastry cutter, cut the butter into the flour until the mixture resembles small peas. Add the buttermilk, egg, and cheddar cheese, and mix it until just combined. The batter will be sticky.
- Drop spoonfuls of the batter onto the chicken and veggie mixture and smooth the top of the cobbler with a rubber spatula, covering most of the dish with the batter, except for the edges (to allow for steam to escape).
- Bake the chicken cobbler for 40 minutes until the top is golden brown and the sides are bubbling.
- Serve immediately.
Notes
- Use rotisserie chicken to cut down on cooking time and make this recipe easier!
- To make ahead, prepare to the point of baking, cover with plastic wrap, and store in the refrigerator until you're ready to bake.
- Freeze leftovers by storing them in an airtight container and freezing them for up to 3 months
Gena says
This turned out so well! The cheddar biscuit topping was a nice surprise to my family. They all loved it.
Sarah Jenkins says
Thanks Gena!
Trish says
I made this tonight for our family and it was a big hit! We have food allergies, so I left out the cheddar and used gluten free flour. Some recipes that doesn't work out but not here! This one is definitely going into rotation. Thank you for sharing a version of this I could easily modify for our dietary needs!
Sarah Jenkins says
So glad you liked it Trish! And great to know that those substitutions worked well!