Pin Chicken Cobbler Express is that weeknight comfort fix you need when cravings hit fast. Between tender chicken, sweet bites of veggies, and a cloud of buttery biscuit on top, this casserole always makes my kitchen smell like a cozy Sunday even on busy Mondays.
Hands down the dish that gets cheers when I bring it to potlucks. My kids always go back for seconds and the leftovers (if there are any) are fought over for lunch the next day.
Ingredients
- Cooked chicken breast: tender protein soaks up flavors use rotisserie for easy prep
- Frozen mixed vegetables: classic peas carrots corn and beans offer color and nutrients look for bright vibrant peas and carrots for freshness
- Cream of chicken soup: creates the signature creamy sauce try low sodium for less salt
- Low sodium chicken broth: deepens flavor while preventing the filling from drying
- Garlic powder and onion powder: for a savory lift opt for fresh if you feel ambitious
- Dried thyme: fragrant herb heightens that home cooked flavor choose leaves over powder for better texture
- Freshly ground black pepper: brings mild heat cracks of fresh pepper really matter here
- Salt: necessary for enhancing all other flavors but watch if your soup is already salty
- Unsalted butter: adds richness without excess salt in both filling and biscuits use real butter for best taste
- All purpose flour: gives you fluffy tender biscuits pick unbleached for better structure
- Baking powder: crucial for biscuit rise check your tin is fresh for best lift
- Sugar: a touch for golden browning and balance
- Whole milk: moistens the dough for tenderness whole milk gives a richer crumb
- Cold unsalted butter in the dough: creates flaky biscuit texture freeze for a few minutes before cubing
Instructions
- Preheat and Prepare:
- Set your oven to four hundred degrees and lightly grease a nine by thirteen inch baking dish. This ensures nothing sticks and the biscuits bake up evenly browned.
- Mix the Filling:
- In a large bowl blend shredded chicken frozen vegetables cream of chicken soup broth garlic and onion powders thyme black pepper salt and melted butter. Stir until everything looks evenly moistened and coated with the creamy sauce.
- Fill the Dish:
- Pour the chicken and vegetable mixture into the baking dish. Use a spatula or spoon to level it out so every bite has a bit of filling beneath the biscuits.
- Make the Biscuit Dough:
- Whisk together flour baking powder sugar and salt in a medium mixing bowl. This sifting step means lighter fluffier biscuits in the end.
- Add Butter to the Dough:
- Scatter cold cubed butter over the dry mixture. With a pastry cutter or your fingertips rub the butter in until the dough looks like chunky sand with tiny pea size pieces scattered throughout. Cold butter works magic for flakiness.
- Add the Milk:
- Pour in the milk and stir gently with a spoon just until a sticky dough forms. Do not overmix or your biscuits will be tough. The dough should be soft and slightly shaggy.
- Top the Filling:
- Scoop big spoonfuls of biscuit dough over the filling. Cover as much surface as you can but do not worry about gaps. Those little windows let steam out and keep the biscuits crisp.
- Bake to Perfection:
- Slide the dish into your hot oven. Let it bake for about twenty eight to thirty two minutes until the biscuit topping is a deep golden brown and the filling bubbles up at the edges.
- Rest and Serve:
- Take it out of the oven and let the casserole rest for five minutes. This helps the sauce settle so every scoop holds together.
Pin The biscuit topping is probably my favorite partsoft and golden with just enough crunch at the edges. When my mom made this growing up she always hid a little extra butter under a few of the biscuit drops for that secret crispy bite.
Storage Tips
Store cooled leftovers in an airtight container in the fridge. They stay tasty for up to three days. To reheat pop a portion in the oven or toaster oven to keep the biscuits crisp instead of soggy from microwaving. Freeze extra portions by wrapping well and use within two months for best results.
Ingredient Substitutions
Swap in leftover turkey for chicken if you are making this around the holidays. Use a can of cream of mushroom for a richer earthier sauce. Almond milk and plant based butter make this dairy free with the right boxed soup.
Serving Suggestions
Serve this casserole straight from the oven with a crisp green salad tossed in vinaigrette. Pair with hot sauce on the side for those who like extra zing or a bowl of roasted garlic mashed potatoes for big eaters. A dry white wine rounds out the meal perfectly.
Pin Chicken Cobbler Express is the kind of dinner that brings everyone running to the table. Expect no leftovers and requests for a repeat soon!
Recipe Q&A
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is a convenient option and will add extra flavor to the casserole.
- → How do I know when the biscuit topping is done?
The topping should be golden brown and the filling bubbling around the edges, about 28–32 minutes.
- → Can I add cheese to the biscuit dough?
Adding shredded sharp cheddar to the dough will give it a richer taste and extra flavor.
- → Are there gluten-free alternatives for the biscuit topping?
You can use a gluten-free flour blend in place of all-purpose flour, but texture may vary.
- → What vegetables work best in this dish?
Frozen mixed vegetables such as peas, carrots, corn, and green beans are ideal for a balanced flavor.
- → Can leftovers be stored and reheated?
Yes, keep leftovers covered in the refrigerator for up to three days and reheat in the oven or microwave.