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Test Kitchen Approved

Grandma's Chicken Cobbler

Time: 1 hour 45 minutes

Yield: 8 servings

About

Grandma's Chicken Cobbler is a cozy, homestyle dish... exactly the kind of dish that would put a smile on your face when you walk into Grandma's house and smell it from the kitchen. It combines tender shredded chicken bubbling in a rich, creamy filling and a buttery, golden-brown, chive-bacon biscuit topping. Grandma's Chicken Cobbler is sure to bring back nostalgic memories! The homecoming feeling is being served to you warm and delicious!

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Ingredients

  • 3 tablespoons butter, room temperature, plus 1/2 cup butter, melted, divided, plus more, to taste, for greasing the baking dish
  • 1 cup carrots, sliced
  • 1 medium onion, chopped
  • 2 (8-ounce) packages fresh mushrooms, quartered
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 3/4 cup whipping cream
  • 1 tablespoon white wine vinegar
  • 3 tablespoons chives, sliced, plus more, to taste, for garnish
  • 3 tablespoons parsley, chopped, plus more, to taste, for garnish
  • 2 teaspoons rosemary, chopped
  • 2 teaspoons thyme leaves, chopped
  • 8 cups chicken, cooked and shredded
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 1/2 cups self-rising flour
  • 1/2 teaspoon sugar
  • 1 1/4 cups buttermilk, chilled
  • 1/2 cup bacon, cooked and chopped

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Using the extra butter, grease a 3-quart baking dish. Set it aside.

Step 3 -In a Dutch oven over medium-high heat, melt 3 tablespoons of the remaining room temperature butter.

Step 4 -Add the carrots and the onions to the butter and cook, while stirring, until softened, about 5 minutes.

Step 5 -Add the mushrooms to the vegetable mixture and cook, while stirring, until tender, about 5 minutes.

Step 6 -Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 2 minutes.

Step 7 -Add the wine and cook until slightly reduced, about 2 minutes.

Step 8 -Add the all-purpose flour to the vegetable mixture and cook, while stirring constantly, until golden-brown and incorporated, about 3 minutes.

Step 9 -Slowly add the broth to the vegetable mixture, while stirring constantly, until fully combined.

Step 10 -Bring the vegetable mixture to a boil and cook, while stirring constantly, until it thickens, about 2 minutes.

Step 11 -Add the whipping cream, the white wine vinegar, 3 tablespoons of the chives, 3 tablespoons of the parsley, the rosemary, and the thyme leaves to the vegetable mixture and stir to combine.

Step 12 -Add the chicken to the vegetable mixture and stir to combine.

Step 13 -Season the chicken mixture with the salt and the black pepper, as needed.

Step 14 -Cover the chicken mixture and transfer it from the heat.

Step 15 -In a medium bowl, add the self-rising flour and the sugar and whisk to combine.

Step 16 -In a small bowl, add the buttermilk and 1/2 cup of the remaining melted butter and whisk to combine.

Step 17 -Add the buttermilk mixture and the bacon to the flour mixture and stir until just combined into a dough. Do not overmix. The dough should pull away from the sides of the bowl.

Step 18 -Uncover the chicken mixture and place it over medium-high heat.

Step 19 -Cook the chicken mixture, while stirring constantly, until bubbly and hot, about 2 minutes.

Step 20 -Spoon the chicken mixture into the prepared baking dish.

Step 21 -Drop the biscuit dough by the level 1/4-cupful over the chicken mixture, keeping the dollops about 1/2-inch apart.

Step 22 -Bake until the top is browned and the filling is bubbly, about 30-35 minutes.

Step 23 -Serve garnished with the extra chives and the extra parsley.

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