Savory Chicken And Biscuit Cobbler Recipe
Prep: 15 minutes
Cook: 35 minutes
Yields: 4 servings
Get ready to indulge in the most epic comfort food extravaganza of your life – a savory Chicken-and-Biscuit Cobbler that will warm your heart and belly!
This heavenly dish is the perfect solution for chilly fall and winter nights, and it’s incredibly easy to make. The best part? It’s topped with fluffy homemade biscuits that are infused with the smoky goodness of chopped bacon.
First, preheat your oven to 400°F. While that’s heating up, melt 3 tablespoons of butter in a Dutch oven over medium-high heat. Add in some sliced carrots and chopped onions, and sauté for 5 minutes until they’re tender and fragrant.
Next, add in some quartered mushrooms and sauté for another 5 minutes, or until they’re tender and lightly browned. Stir in some minced garlic and cook for 2 minutes, until it’s fragrant and amazing.
Now it’s time to add in some dry white wine and cook for 2 minutes, until it’s almost completely reduced. Sprinkle in some all-purpose flour and cook for 3 minutes, stirring constantly, until it’s lightly browned and smells nutty.
Slowly add in some reduced-sodium chicken broth, stirring constantly, and bring the mixture to a boil. Cook for 2 minutes, or until it’s thickened and creamy. Stir in some whipping cream and cook for another minute, until it’s heated through.
Now it’s time to add in some shredded cooked chicken and stir until it’s fully coated in the creamy sauce. Season with salt, pepper, and some chopped herbs, and remove from heat.
In a separate bowl, whisk together some self-rising flour and sugar. Stir in some chilled buttermilk and melted butter until the dough comes together. Fold in some chopped cooked bacon and stir until it’s fully incorporated.
Spoon the chicken mixture into a buttered 3-quart ceramic or glass baking dish. Drop the biscuit dough by level ¼ cupfuls, ½ inch apart, onto the chicken mixture.
Bake for 30-35 minutes, or until the biscuits are golden brown and the cobbler is hot and bubbly. Remove from the oven and let it cool for a few minutes before serving.
This savory Chicken-and-Biscuit Cobbler is the perfect comfort food to warm your family up on chilly fall and winter nights. It’s a hearty, satisfying dish that’s sure to become a new favorite.
Printable Recipe
Ingredients
- 3 tablespoons butter
- 2 sliced carrots
- 1 chopped onion
- 2 quartered mushrooms
- 2 minced garlic cloves
- 1 cup dry white wine
- 1/4 cup all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1/2 cup whipping cream
- 2 cups shredded cooked chicken
- Salt to taste
- Pepper to taste
- Chopped herbs to taste
- 2 cups self-rising flour
- 1 tablespoon sugar
- 1 cup chilled buttermilk
- 1/4 cup melted butter
- 1/2 cup chopped cooked bacon
Instructions
- 1. Preheat your oven to 400°F.
- 2. Melt 3 tablespoons of butter in a Dutch oven over medium-high heat.
- 3. Add sliced carrots and chopped onions, and sauté for 5 minutes until tender and fragrant.
- 4. Add quartered mushrooms and sauté for another 5 minutes, until tender and lightly browned.
- 5. Stir in minced garlic and cook for 2 minutes until fragrant.
- 6. Add dry white wine and cook for 2 minutes until almost completely reduced.
- 7. Sprinkle in all-purpose flour and cook for 3 minutes, stirring constantly until lightly browned.
- 8. Slowly add reduced-sodium chicken broth, stirring constantly, and bring to a boil.
- 9. Cook for 2 minutes until thickened and creamy.
- 10. Stir in whipping cream and cook for another minute until heated through.
- 11. Add shredded cooked chicken and stir until fully coated in the creamy sauce.
- 12. Season with salt, pepper, and chopped herbs, then remove from heat.
- 13. In a separate bowl, whisk together self-rising flour and sugar.
- 14. Stir in chilled buttermilk and melted butter until the dough comes together.
- 15. Fold in chopped cooked bacon and stir until fully incorporated.
- 16. Spoon the chicken mixture into a buttered 3-quart ceramic or glass baking dish.
- 17. Drop the biscuit dough by level ¼ cupfuls, ½ inch apart, onto the chicken mixture.
- 18. Bake for 30-35 minutes until the biscuits are golden brown and the cobbler is hot and bubbly.
- 19. Remove from the oven and let it cool for a few minutes before serving.
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