Chicken Cobbler Casserole

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

So savory and hearty! A great feast to get your family to sit around the table! A thick stew-like surprise rests, waiting to be devoured, beneath a sumptuous cheddar and garlic biscuit topping. Perfect for cool fall and winter evenings!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degree F.
  2. Arrange chicken chunks in deep Corningware-type casserole dish (best size is appx. 8" diameter by 4" deep).
  3. Layer chopped potatoes and carrots over chicken.
  4. Bake for 20 minutes or until chicken is no longer pink and juices run clear; set aside.
  5. In a medium saucepan, melt butter, adding onions.
  6. Cook and stir over medium heat for 5 minutes or until onion is tender.
  7. Stir in peas, and the 1/3 cup flour.
  8. Add chicken broth all at once. Cook and stir over medium heat until thickened and bubbly. Pour saucepan contents over chicken mixture while making cobbler.
  9. For cobbler topping, in a medium mixing bowl stir together the 2 cups flour, shredded carrot, cheese, garlic, and baking powder. Stir in milk and the remaining 2 tablespoons melted butter until combined.
  10. Spoon evenly over stew-like mixture.
  11. Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean.
  12. Watch carefully as stew has a tendency to bubble over.

Reviews

(3)
Most Helpful

My kids really liked this. Next time we decided we'd add celery to the mix too. I'll be making it again!

Madame Chef October 13, 2005

This was so good! I thought it would be harder to make, but it was pretty simple. The biscuit topping was really great with the cheddar and garlic in it!

Le Bouc October 07, 2005

I followed this recipe exactly, but sorry to say it did not turn out well. The biscuit topping did not get done, even though I baked for an extra 10 minutes. I did not like the flavor of the topping (the part that was done). The gravy base was wonderful, though.

SweetSueAl October 06, 2005

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