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Description
A comforting and easy chicken cobbler recipe.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup frozen peas
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1/2 cup milk
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until browned. Remove from skillet and set aside.
- Add onion, carrots, and celery to the skillet. Cook until softened, about 5 minutes. Add garlic, thyme, and rosemary; cook for 1 minute.
- Stir in flour. Gradually whisk in chicken broth. Bring to a simmer. Add peas and cooked chicken.
- In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
- Drop spoonfuls of the biscuit dough over the chicken mixture.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
Notes
- Feel free to add other vegetables like mushrooms or potatoes.
- You can use store-bought biscuit mix to save time.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg