Chicken cobbler—a dish that evokes feelings of warmth, comfort, and home-cooked goodness. But the thought of making one from scratch can sometimes seem daunting. Not anymore! This recipe simplifies the process, delivering all the delicious flavors of a traditional chicken cobbler without the fuss. Get ready to impress your family and friends with this easy-to-make, crowd-pleasing meal.
What Makes This Chicken Cobbler Recipe So Easy?
This recipe prioritizes simplicity without sacrificing flavor. We’re using readily available ingredients and streamlining the process to minimize prep time and maximize deliciousness. Forget complicated techniques and long cooking times – this cobbler comes together quickly and effortlessly.
Ingredients:
For the Chicken Filling:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10.75 oz can condensed cream of mushroom soup
- 10.75 oz can condensed cream of chicken soup
- 1 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Biscuit Topping:
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 cup cold butter, cut into cubes
- 1/2 cup milk
Instructions:
- Prepare the Chicken Filling: Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
- Sauté Vegetables: Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
- Combine Ingredients: Return the chicken to the skillet. Stir in cream of mushroom soup, cream of chicken soup, chicken broth, thyme, salt, and pepper. Bring to a simmer.
- Make the Biscuit Topping: In a medium bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the milk until just combined. Do not overmix.
- Assemble and Bake: Drop spoonfuls of the biscuit dough evenly over the chicken filling. Bake for 25-30 minutes, or until the topping is golden brown and the chicken is cooked through.
- Rest and Serve: Let the cobbler rest for 5-10 minutes before serving.
Frequently Asked Questions (FAQs)
Can I use different vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like peas, green beans, or potatoes. Just make sure to chop them to a similar size as the carrots and celery for even cooking.
Can I use leftover cooked chicken?
Yes, you can definitely use leftover cooked chicken. Simply skip the step of browning the chicken and add it directly to the skillet with the sautéed vegetables.
How do I know if the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check.
Can I freeze this chicken cobbler?
Yes, you can freeze leftover chicken cobbler. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat gently in the oven or microwave.
What kind of soup can I substitute?
While cream of mushroom and chicken soup provide a classic flavor, you can experiment with other cream-based soups like cream of celery or cream of potato. You may need to adjust seasonings accordingly.
Tips for the Best Easy Chicken Cobbler
- Don't overmix the biscuit dough: Overmixing will result in tough biscuits.
- Use cold butter: Cold butter helps create flaky biscuits.
- Let the cobbler rest: Allowing the cobbler to rest before serving helps the juices to redistribute, resulting in a more moist and flavorful dish.
This easy chicken cobbler recipe is a fantastic weeknight meal that’s both satisfying and comforting. Enjoy!
