your barefoot neighbor chicken cobbler recipe

Written ByJenny Smyth Posted on
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The Best your barefoot neighbor chicken cobbler recipe

I’ve been making the Barefoot Neighbor Chicken Cobbler recipe for years, and it’s still a staple in our household. My family loves it, and I love how easy it is to make.

The best part is that it’s perfect for any occasion – whether we’re having a casual dinner at home or hosting a big family gathering. I’ve tried many different chicken cobbler recipes over the years, but this one stands out for its simplicity and flavor.

It’s made with tender chicken, flaky biscuits, and a rich, buttery gravy that’s just irresistible. The first time I made this recipe, I was hooked – it’s now a regular in our weekly meal rotation.

My kids adore helping me in the kitchen, especially when we’re making this dish. They love watching the biscuits rise and the chicken cook to perfection.

It’s a great way to spend quality time together as a family and create memories that will last a lifetime. The key to making a great chicken cobbler is to use high-quality ingredients – fresh chicken, real butter, and homemade biscuits are a must.

Don’t skimp on the ingredients, or you’ll end up with a subpar dish that just won’t satisfy your taste buds. The result is well worth the effort – this chicken cobbler is so delicious that everyone will be asking for seconds (and maybe even thirds!)

Barefoot Neighbor Chicken Cobbler

4.6 from 832 votes

A comforting chicken cobbler with a creamy, savory filling and a golden, buttery biscuit topping. This dish is perfect for a cozy family dinner and comes together quickly with simple ingredients.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
3 cups cooked, shredded chicken (from a rotisserie chicken)
1 cup frozen peas
1/2 cup frozen corn kernels
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste

For the Biscuit Topping

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk, plus more for brushing
1 large egg, lightly beaten (for egg wash, optional)

👨‍🍳Directions

1Preheat your oven to 400 degrees Fahrenheit.
2In a large oven-safe skillet or a separate large pot over medium heat, melt the 2 tablespoons of butter.
3Add the diced onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
4Add the minced garlic and cook for 1 minute until fragrant.
5Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
6Slowly pour in the chicken broth and milk while whisking continuously to prevent lumps.
7Bring the mixture to a simmer, then reduce the heat to low and cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
8Stir in the shredded chicken, frozen peas, frozen corn, dried thyme, and dried rosemary.
9Season with salt and pepper to taste.
10If you used a separate pot, transfer the filling to a 9×13-inch baking dish.
11Set aside while you prepare the biscuit topping.
12In a large mixing bowl, whisk together the 2 cups of flour, baking powder, sugar, salt, and garlic powder.
13Add the cold butter cubes and use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
14Pour the cold buttermilk into the flour-butter mixture and stir with a fork just until a shaggy dough forms.
15Do not overmix.
16Drop spoonfuls of the dough evenly over the chicken filling, leaving small gaps for steam to escape.
17Brush the tops of the dough with a little buttermilk or the beaten egg for a golden finish.
18Place the skillet or baking dish on a baking sheet to catch any drips.
19Bake for 20 to 25 minutes, or until the filling is bubbly around the edges and the biscuit topping is golden brown and cooked through.
20Let the cobbler rest for 5 to 10 minutes before serving to allow the filling to set.

🔧Equipment

Large oven-safe skillet or 9×13-inch baking dish
Mixing bowls
Whisk
Pastry cutter or two forks
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a shortcut, use a rotisserie chicken and pre-shredded vegetables. You can also substitute the frozen peas and corn with any frozen vegetable blend. If the biscuit topping browns too quickly, tent loosely with foil during the last 10 minutes of baking.

Watch Video Of How Barefoot Neighbor Chicken Cobbler Works

One of my favorite things about this Barefoot Neighbor Chicken Cobbler recipe is how easily it stores and reheats – making it perfect for meal prep or leftovers. You can store any leftover cobbler in an airtight container in the fridge for up to three days or freeze it for up to two months.

When reheating, simply thaw overnight in the fridge or reheat in the microwave until hot and bubbly through (about 2-3 minutes). To serve, scoop onto plates or into bowls and enjoy with some crusty bread or over mashed potatoes – either way is delicious!

This recipe has become a staple in our household because of its versatility and ease of preparation – try it out and see why!

❓ Frequently Asked Questions About Barefoot Neighbor Chicken Cobbler

Q: What type of chicken should I use for this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use a combination of both if you prefer.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the filling and biscuit dough ahead of time and store them in separate containers in the refrigerator for up to 24 hours.

Q: How do I prevent the biscuits from becoming too hard?

To prevent the biscuits from becoming too hard, make sure they’re not overworked during the mixing process. Also, don’t overbake them – take them out of the oven when they’re lightly golden brown.

Q: Can I substitute the all-purpose flour in the biscuit dough with something else?

You can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend if you need to accommodate dietary restrictions.

Q: What if I don’t have buttermilk on hand?

No problem! You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly before using it in place of buttermilk.

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