chicken pot pie cobbler recipe

Written ByJenny Smyth Posted on
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The Best chicken pot pie cobbler recipe

I’m so excited to share with you my favorite chicken pot pie cobbler recipe. This dish has become a staple in our household, and I’m sure it will be in yours too. It’s a creative twist on the classic chicken pot pie, but with a fun and playful twist – the cobbler topping!

The combination of flaky pastry, tender chicken, and rich vegetables is absolute perfection. And the best part? It’s incredibly easy to make and customize to your liking.

My kids love helping me prepare the ingredients and mixing the dough – it’s a fun family activity that we all enjoy together. We like to serve this dish on special occasions like holidays and birthdays, but it’s also a great weeknight meal that’s quick and easy to prepare. Plus, it’s a great way to get in some extra veggies – I add carrots, peas, and onions to give it an extra nutritional boost.

The result is a hearty, comforting meal that’s sure to please even the pickiest eaters. And let me tell you, it’s just as delicious served with a side of mashed potatoes or roasted veggies as it is on its own. The cobbler topping adds just the right amount of crunch and texture to balance out the creamy filling.

We like to make individual servings in ramekins or mini cast-iron skillets for a fun presentation. It’s also a great way to use up leftover chicken or turkey – just shred or chop it up and add it to the filling for a delicious twist on traditional pot pie.

Chicken Pot Pie Cobbler

4.8 from 1475 votes

This Chicken Pot Pie Cobbler combines a creamy chicken and vegetable filling with a golden, flaky biscuit topping. It’s a comforting and hearty meal perfect for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Filling

2 cups cooked chicken
1 cup frozen mixed vegetables
2 cups chicken broth
2 tbsp butter
2 tbsp flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder

For the Cobbler

2 cups flour
1 tbsp baking powder
1 tsp salt
1/2 cup cold butter
1 cup milk
1 egg
1/2 cup grated cheddar cheese

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a large skillet, melt 2 tbsp of butter over medium heat.
3Add the flour, salt, black pepper, paprika, garlic powder, and onion powder.
4Stir continuously for 2-3 minutes until the mixture is smooth and bubbly.
5Gradually add the chicken broth, stirring constantly until the mixture thickens.
6Add the frozen mixed vegetables and cooked chicken.
7Stir well to combine.
8Cook for 5-7 minutes, or until the vegetables are heated through and the mixture is bubbly.
9While the filling is cooking, prepare the cobbler topping.
10In a mixing bowl, combine the flour, baking powder, and salt.
11Add the cold butter and mix until the mixture resembles coarse crumbs.
12In a separate bowl, whisk together the milk and egg.
13Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
14Fold in the grated cheddar cheese.
15Transfer the chicken and vegetable filling to a baking dish.
16Spoon the cobbler topping evenly over the filling, ensuring it covers the entire surface.
17Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
18If the topping begins to brown too quickly, cover the dish loosely with aluminum foil.

🔧Equipment

Large skillet
Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 25g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 30g

📝Notes

Tips: For a healthier option, you can use low-fat milk and reduce the amount of butter in the cobbler topping. You can also add additional vegetables to the filling, such as carrots or peas.

This chicken pot pie cobbler recipe is always a crowd-pleaser at family gatherings and special occasions alike. It’s easy to customize with your favorite ingredients and serves perfectly as either a main course or side dish.

One of my favorite things about this recipe is how easily it reheats – simply pop it in the oven at 350°F for about 20-25 minutes until warm and bubbly. We love serving it with a side salad or roasted veggies for a well-rounded meal.

Another bonus is how easily you can freeze individual servings for later – just thaw overnight in the fridge or reheat from frozen at 350°F for about 30-40 minutes until warmed through.

❓ Frequently Asked Questions About Chicken Pot Pie Cobbler

Q: What kind of chicken do I use for this recipe?

I like to use boneless, skinless chicken breast or thighs for this recipe. You can also use leftover cooked chicken or turkey if you prefer.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free all-purpose flour in place of regular flour.

Q: How do I store leftover chicken pot pie cobbler?

You can store leftover chicken pot pie cobbler in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe in advance?

Yes, you can make the filling and cobbler topping separately ahead of time and assemble everything just before baking.

Q: What if I don’t have any fresh herbs on hand?

You can omit the fresh herbs if you don’t have any on hand or substitute with dried herbs instead.

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