Ingredients
Scale
For the Filling:
- 3 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup milk
- 1/3 cup flour
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Cheddar Bay Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup butter, cold and cubed
- 1 cup shredded cheddar cheese
- 2/3 cup milk
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat. Sauté onion, garlic, carrots, and celery for 5–7 minutes until tender.
- Stir in the cooked chicken until evenly coated with vegetables and butter.
- Sprinkle flour over the mixture, stirring constantly for 1–2 minutes. Gradually add chicken broth and milk, whisking to prevent lumps.
- Add thyme, paprika, salt, and pepper. Cook 3–5 minutes until the sauce thickens. Stir in frozen peas and remove from heat.
- For the biscuit topping, combine flour, baking powder, salt, and garlic powder in a medium bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cheddar cheese and parsley. Gradually add milk, mixing gently until a soft dough forms.
- Transfer chicken mixture to a greased 9×13-inch baking dish. Drop spoonfuls of biscuit dough over the top, leaving small gaps.
- Bake 25–30 minutes until biscuits are golden brown and filling is bubbly.
- Let cobbler rest 5 minutes before serving.
Notes
Use leftover or rotisserie chicken to save time.
Vegetables can be substituted based on preference.
For extra moist biscuits, cover loosely with foil for the first half of baking.
- Prep Time: 20
- Cook Time: 30