Ingredients
Chicken Filling
- 2 Tbsp cooking oil (divided, 1 oz.)
- 1 lb chicken thighs (boneless & skinless, cut into bite-size pieces)
- ½ tsp salt
- ¼ tsp black pepper (freshly cracked)
- 8 oz white mushrooms (sliced, 235g)
- 1 cup onion (diced, 150g)
- 2 garlic cloves (minced, 2 tsp)
- 1½ cups chicken broth (12 oz.)
- ½ cup whole milk (4 oz.)
- ½ tsp dried thyme
- ½ tsp poultry seasoning
- 3 Tbsp cornstarch
- ¼ cup cold water
- 1½ cups frozen peas and carrots (200g)
Cobbler Topping
- 1¼ cup all-purpose flour (156g)
- 2 tsp baking powder (8g)
- 1 cup whole milk (8 oz.)
- 8 Tbsp butter (melted & divided, 112g)
- ½ cup cheddar cheese (shredded, 56g)
- ½ tsp garlic powder
- ¼ tsp Cajun seasoning
- ½ tsp dried parsley
Instructions
- Preheat. Gather and prep all ingredients. Preheat your oven to 400°F (204°C) to prepare for baking the cobbler.
- Cook Chicken. Heat 1 Tbsp of oil in a 10–12″ cast-iron or oven-safe skillet over medium heat. Season the chicken thighs with salt and freshly cracked black pepper. Cook the chicken until golden and nearly cooked through, about 6 minutes. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables. Add the remaining 1 Tbsp of oil to the skillet, then add sliced mushrooms, diced onion, and minced garlic. Cook for 5 minutes until the vegetables are softened and most moisture has evaporated.
- Simmer Sauce. Pour in the chicken broth, ½ cup whole milk, dried thyme, and poultry seasoning. Bring the mixture to a gentle simmer to combine the flavors.
- Thicken Sauce. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this mixture into the simmering sauce and cook for 2–3 minutes until it thickens to a creamy consistency. If the sauce becomes too thick, add a splash of broth or water to loosen it.
- Combine Filling. Return the cooked chicken to the skillet. Add the frozen peas and carrots, stirring well to evenly incorporate all the ingredients.
- Prepare Topping. In a mixing bowl, whisk together the all-purpose flour and baking powder. Add 1 cup whole milk and 6 Tbsp of the melted butter, whisking just until smooth. Stir in shredded cheddar cheese, garlic powder, Cajun seasoning, and dried parsley to flavor the biscuit topping.
- Top Filling. Pour the prepared topping evenly over the hot chicken and vegetable filling in the skillet. Do not stir the layers to maintain the cobbler’s characteristic texture.
- Bake. Place the skillet in the preheated oven. Bake for 25–30 minutes until the topping turns golden brown and the edges are bubbly.
- Rest and Finish. Remove the cobbler from the oven and let it rest for 10 minutes. Brush the top lightly with the remaining 2 Tbsp of melted butter to add a glossy finish and enhance the flavor before serving.
Notes
- Using a cast-iron or oven-safe skillet is essential for evenly cooking and baking the cobbler.
- Adjust seasoning to taste; the Cajun seasoning adds a mild spice that can be omitted for milder flavor.
- Ensure the chicken is cooked through before adding it back to the skillet to avoid undercooked poultry.
- The biscuit topping should not be stirred after pouring to get a proper cobbler texture with distinct layers.
- For added flavor, you can substitute half-and-half for whole milk in the sauce and topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
