Easy Chicken Cobbler Casserole (Better Than TikTok!)

chicken cobbler with cheddar biscuit topping in cast iron skillet with wooden spoon on the side.

5 from 38 votes

Easy Chicken Cobbler Casserole (Better Than TikTok!)

This easy Chicken Cobbler Casserole 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!

Prep Time20

Cook Time40

Total Time1

Course: casserole, dinner, main dish

Cuisine: American

Servings:

Calories: 401kcal

Author: Sarah Jenkins

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

Nutrition