Chicken Cobbler with Homemade Cheddar Biscuits
Cooked chicken and vegetables in homemade creamy sauce, baked beneath eight tender cheddar biscuit mounds.
Ingrédients
- 3 tablespoons unsalted butter for the filling
- 1 medium onion diced (about 150 g)
- 2 medium carrots diced (about 150 g)
- 2 celery stalks diced (about 100 g)
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 5 tablespoons all-purpose flour for the sauce (about 40 g)
- 2 cups low-sodium chicken broth
- 1 cup milk for the sauce
- 1 pound cooked boneless chicken in bite-size pieces (about 3 cups)
- 1 cup frozen peas
- 1/4 teaspoon fine salt plus more to taste, for the filling
- 1/4 teaspoon black pepper
- 2 cups all-purpose flour for the topping (about 250 g)
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt for the topping
- 4 tablespoons cold unsalted butter cubed
- 3 ounces sharp cheddar grated (about 3/4 cup)
- 3/4 cup cold milk plus up to 1 tablespoon if needed, for the topping
Instructions
- Heat oven to 400°F. Prepare a 9-by-13-inch baking dish.
- Melt filling butter in a large pan. Cook onion, carrot, and celery over medium heat 8–10 minutes. Add garlic and thyme for 30 seconds.
- Stir in sauce flour for 1 minute. Gradually add broth and milk; simmer 3–4 minutes, stirring, until lightly thickened. Add cooked chicken, peas, filling salt, and pepper; heat until gently bubbling and adjust seasoning.
- Mix topping flour, baking powder, and salt. Cut in cold butter, add cheddar, then fold in cold milk just until a soft dough forms. Add up to 1 tablespoon extra milk only if needed.
- Transfer hot filling to dish. Add dough in 8 mounds with gaps. Place dish on a rimmed sheet and bake 25–30 minutes, until golden, biscuit centres cooked through, and filling at least 165°F. Cover loosely if tops brown early and continue until done.
- Rest 10 minutes and serve in 6 portions.
Notes
Uses cooked chicken, not raw. Add 10 minutes resting. Start with hot filling; check biscuit centres as well as colour. Refrigerate within 2 hours for up to 3 days, accounting for prior chicken storage. Reheat to 165°F. Freeze up to 2 months with softer topping after thawing.