Easy chicken cobbler recipe with mushrooms
Delicious savory cobler that is easy to make and so good! Full of delicious creamy chicken and lots of vegetables. It’s pure comfort food and pretty healthy too.
Chicken cobbler with mushrooms
It’s funny really as I had only ever made a sweet cobbler. But when I was in France and Eva and I had planned a cooking day and we decided making a savory cobbler would be a fun change to a classic. And this delicious chicken cobbler casserole is my new favorite!
What can you find in this post?
A cobbler is typically a dessert where the filling is added first and then the dough is placed on top of the cobbler. Basically a pie in reverse as I like to call it. As with any cobbler there are two components to the dish. One is the filling which – in this case – is made up of mushrooms, chicken broth, carrots, onion, fresh herbs and chicken.
You start the process by taking a large skillet and adding butter. Sauté the garlic and the onions until they become translucent. Add all the mushrooms and bake those too. I like using fresh garlic but you can substitute this for garlic powder if you want. For the vegetables I chose to use broccoli and carrots but you can use other vegetables that you like or use mixed vegetables. Once the vegetables are cooked, drain them well and while they’re draining you add some flour to your onion mix. That will thicken the sauce once you add the chicken stock to it. Bring to the boil and let it thicken till it resembles a sauce. At that point you add the shredded chicken, creme fraiche, chives and parsley. That’s the filling done.
Add to casserole dish
Now you can already add the filling to your casserole or oven dish while you prepare the biscuit topping. For this you mix the self-rising flour with the sugar. In a small bowl mix the melted butter with the buttermilk and stir the flour through it. You then add the thyme leaves and the grated cheddar cheese to the mixing bowl. Add salt and black pepper to your liking and mix it until you have a sticky dough.
For placing the dough into the creamy sauce of the filling I love using an ice cream scoop. That works perfect and ensures you have equally sized balls of dough.
While adding them to the casserole make sure you leave a little space between the balls as they will expand a little. Also make sure not to let the dish stand for too long. It will sink slightly into the gravy if you do, so best to finish it and place in the preheated oven right away.
Baking the chicken cobbler
Now the baking part is super easy of course. You can add some extra grated cheese on top if you want for extra cheese appeal. Bake until the topping is golden brown. In the oven the gravy consistency will also thicken a bit more, making the end result delicious and creamy.
Additions and variations
Of course this is a great recipe that can easily be varied according to your heart content. You can use frozen vegetables also which makes it perfect for a quick dish. Keep in mind that you need cooked chicken for this dish, so make sure to precook your chicken. It’s also ideal to use leftovers for this easy chicken recipe. Now in terms of vegetables I like adding some green beans or frozen peas to the filling. it’s pretty simple ingredients in general but it will definitely make your taste buds sing. Any fresh seasoning can be replaced by using onion powder or garlic powder, even though I do prefer the fresh ones.
Leftover chicken cobbler can be kept in an airtight container overnight and will be even better the next day.
The cheddar can also be replaced by parmesan cheese. I do find that parmesan doesn’t brown as nicely as cheddar or gouda cheese but you can definitely add it inside the biscuit mixture or sprinkle on top.
Complete meal
It’s a pretty complete meal as it contains protein, carbs and fat. If you want you can serve it with a nice big side salad as well.
FAQ
Since all the ingredients of the chicken cobbler are already precooked, once the buttery biscuit on top is golden brown you can be sure that it is cooked through. Usually the filling will start to bubble around the biscuit batter too.
As with a lot of names, this is also one of those questions that has multiple answers. One of the possibilities is that the biscuits on top look somewhat like cobbled stones.
If you use enough starch in the filling it shouldn’t get soggy. Don’t let it stand for too long before placing in the oven. It might be that the cobbler that got leftover is somewhat more soggy as the filling has had more time to be soaked up inside the biscuits.
Chicken cobbler with mushrooms
Equipment
- 1 Baking dish
Ingredients
Baking ingredients
- 3 tbsp butter
- 250 grams mushrooms sliced
- 1 carrot diced
- 200 g broccoli florets
- 1 onion chopped
- 3 cloves garlic chopped
- 40 g flour
- 500 ml stock
- 150 gr creme fraiche
- 300 gr chicken cooked and shredded
- 3 tbsp chives chopped
- 3 tbsp parsley chopped
Topping
- 150 grams self-rising flour
- 1/2 tsp sugar
- 150 ml buttermilk
- 60 g butter melted
- 3 sprigs thyme leaves to use only
- Salt and pepper
- 100 gr cheese grated
- Preheat the oven to 200˚C. (400˚F)
- Take a large frying pan and melt the butter. Add the onion and sauté until translucent. Add the garlic and mushrooms and cook for a while.
- Meanwhile, bring a saucepan of water to a boil and cook the broccoli and carrots until al dente. Drain and set aside.
- Add the flour to the pan with the onion and garlic and stir well. Saute for about 2 minutes.
- Add the broth and bring to a boil. Simmer gently until thickened. Add creme fraiche, fresh herbs, cooked chicken and cooked vegetables. Season to taste with salt and pepper.
- To make the topping
- Mix the self-rising flour with the sugar. Mix the buttermilk and melted butter in another bowl and stir into the self-rising flour mixture. Add the chopped thyme and grated cheese and stir until you have a sticky dough.
- Transfer your chicken and vegetable mixture to a baking dish. Using an ice cream scoop, make balls of your dough and place them on top of your chicken mixture. Leave a little space between the balls. They will still expand.
- Bake in a preheated oven for about 30-35 minutes or until golden brown and cooked through.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
