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Chicken Cobbler
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Chicken Cobbler

1 h 5 minServes 8Nutri-Score D€€
from @yourbarefootneighbor6 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • butter (one stick)Dairy113 g
  • rotisserie chicken (shredded, skin and bones removed)Meat500 g
  • Cheddar Bay biscuit mix (one box, seasoning packet included)Bakery340 g
  • milkDairy480 ml
  • frozen peas and carrotsProduce300 g
  • saltSpices3 g
  • black pepperSpices2 g
  • onion powderSpices3 g
  • garlic powderSpices3 g
  • parsley (dried)Spices2 g
  • chicken stockPantry480 ml
  • cream of chicken soup (one can)Pantry300 g

per serving

Nutrition

394kcal

Carbs
31 g
Proteins
18 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Oven
  • Mixing bowl
  • measuring cup

step by step

Method

  1. Melt the butter

    • Preheat the oven to 350 °F.
    • Put the stick of butter in a 9x13 baking dish and place it in the oven to melt.
    Step 1

  2. Prepare the biscuit topping

    • In a bowl, combine the biscuit mix with the milk and stir in the seasoning packet.
    • If you can't find the Cheddar Bay mix, use Bisquick and season it well.
    Step 2

  3. Layer the chicken and vegetables

    • Spread the shredded chicken over the melted butter in the baking dish.
    • Add the peas and carrots.
    • Season with salt, pepper, onion powder, garlic powder and parsley.
    Step 3

  4. Pour the biscuit batter

    • Pour the biscuit mixture evenly over the top.
    • Do not stir.
    Step 4

  5. Add the stock and soup

    • Pour the chicken stock over the top.
    • Spoon the cream of chicken soup over the surface without mixing.
    Step 5

  6. Bake

    • Bake at 350 °F for 45 minutes, until the top is golden and bubbly.
    Step 6

  7. Rest and serve

    • Let the cobbler sit for 10 to 15 minutes before serving.
    Step 7
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