Ingredients
Scale
- 1½ lb (700g) boneless skinless chicken breasts 🍗
- 2 tbsp butter 🧈
- 1 medium onion, diced 🧅
- 2 garlic cloves, minced 🧄
- 1 carrot, diced 🥕
- 2 stalks celery, diced 🌿
- 1 cup mushrooms, sliced 🍄
- 3 tbsp all-purpose flour 🌾
- 2 cups chicken broth 🥣
- 1 cup heavy cream 🥛
- 1 cup frozen peas 🌱
- 1 cup frozen corn 🌽
- 1 tsp dried thyme 🌿
- Salt 🧂 and black pepper ⚫ to taste
- 1½ cups shredded sharp cheddar cheese 🧀
- 2 tbsp chopped fresh parsley 🌿
- For the biscuit topping: 2 cups all-purpose flour 🌾
- 1 tbsp baking powder 🔺
- 1 tsp sugar 🍬
- ½ tsp salt 🧂
- 1 tsp Old Bay or seafood seasoning 🧂
- 6 tbsp cold unsalted butter, cubed 🧈
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice) 🥛
- Extra 2 tbsp melted butter + 1 tsp garlic powder for brushing 🧈🧄
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Season the chicken with salt and pepper. In a large skillet over medium heat, melt 2 tbsp butter and brown the chicken 4–5 minutes per side until golden (it will finish cooking later). Remove chicken and set aside.
- In the same skillet, add a splash of oil if needed and sauté onion, carrot, celery and mushrooms until softened, about 5–6 minutes. Add minced garlic and cook 30 seconds more.
- Sprinkle 3 tbsp flour over the vegetables, stir to coat and cook 1–2 minutes to remove raw flour taste.
- Gradually whisk in chicken broth, scraping up any browned bits. Add heavy cream and dried thyme, bring to a gentle simmer until slightly thickened, about 3–4 minutes.
- Shred or chop the browned chicken and return to the skillet along with frozen peas and corn. Stir to combine, adjust seasoning with salt and pepper. Remove from heat.
- Pour the chicken mixture into the prepared baking dish and sprinkle 1 cup shredded cheddar evenly over the top.
- Make the biscuit topping: In a large bowl, whisk together 2 cups flour, baking powder, sugar, ½ tsp salt and Old Bay. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in the cheddar (reserve a little for sprinkling) and add buttermilk, mixing gently until just combined — do not overmix.
- Drop spoonfuls of biscuit dough over the chicken filling, spacing slightly; they will spread while baking. Sprinkle remaining cheddar on top of the biscuits.
- Brush the biscuits with melted butter mixed with garlic powder, and sprinkle chopped parsley over everything.
- Bake in preheated oven for 20–25 minutes, until biscuits are golden and the filling is bubbly. If biscuits brown too quickly, tent with foil.
- Let rest 5 minutes before serving. Spoon cobbler onto plates and garnish with extra parsley if desired.