Recipe Background
Grandma's Chicken Cobbler is a cozy, homestyle dish... exactly the kind of dish that would put a smile on your face when you walk into Grandma's house and smell it from the kitchen. It combines tender shredded chicken bubbling in a rich, creamy filling and a buttery, golden-brown, chive-bacon biscuit topping. Grandma's Chicken Cobbler is sure to bring back nostalgic memories! The homecoming feeling is being served to you warm and delicious!
Grandma's Chicken Cobbler is a cozy, homestyle dish... exactly the kind of dish that would put a smile on your face when you walk into Grandma's house and smell it from the kitchen. It combines tender shredded chicken bubbling in a rich, creamy filling and a buttery, golden-brown, chive-bacon biscuit topping. Grandma's Chicken Cobbler is sure to bring back nostalgic memories! The homecoming feeling is being served to you warm and delicious!
Ingredients
- 3 tablespoons butter room temperature, plus 1/2 cup butter, melted, divided, plus more, to taste, for greasing the baking dish
- 1 cup carrots sliced
- 1 medium onion chopped
- 2 (8-ounce) packages fresh mushrooms quartered
- 2 cloves garlic minced
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 3/4 cup whipping cream
- 1 tablespoon white wine vinegar
- 3 tablespoons chives sliced, plus more, to taste, for garnish
- 3 tablespoons parsley chopped, plus more, to taste, for garnish
- 2 teaspoons rosemary chopped
- 2 teaspoons thyme leaves chopped
- 8 cups chicken cooked and shredded
- kosher salt to taste
- freshly ground black pepper to taste
- 2 1/2 cups self-rising flour
- 1/2 teaspoon sugar
- 1 1/4 cups buttermilk chilled
- 1/2 cup bacon cooked and chopped
Directions
- Preheat the oven to 400 degrees F.
- Using the extra butter, grease a 3-quart baking dish. Set it aside.
- In a Dutch oven over medium-high heat, melt 3 tablespoons of the remaining room temperature butter.
- Add the carrots and the onions to the butter and cook, while stirring, until softened, about 5 minutes.
- Add the mushrooms to the vegetable mixture and cook, while stirring, until tender, about 5 minutes.
- Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 2 minutes.
- Add the wine and cook until slightly reduced, about 2 minutes.
- Add the all-purpose flour to the vegetable mixture and cook, while stirring constantly, until golden-brown and incorporated, about 3 minutes.
- Slowly add the broth to the vegetable mixture, while stirring constantly, until fully combined.
- Bring the vegetable mixture to a boil and cook, while stirring constantly, until it thickens, about 2 minutes.
- Add the whipping cream, the white wine vinegar, 3 tablespoons of the chives, 3 tablespoons of the parsley, the rosemary, and the thyme leaves to the vegetable mixture and stir to combine.
- Add the chicken to the vegetable mixture and stir to combine.
- Season the chicken mixture with the salt and the black pepper, as needed.
- Cover the chicken mixture and transfer it from the heat.
- In a medium bowl, add the self-rising flour and the sugar and whisk to combine.
- In a small bowl, add the buttermilk and 1/2 cup of the remaining melted butter and whisk to combine.
- Add the buttermilk mixture and the bacon to the flour mixture and stir until just combined into a dough. Do not overmix. The dough should pull away from the sides of the bowl.
- Uncover the chicken mixture and place it over medium-high heat.
- Cook the chicken mixture, while stirring constantly, until bubbly and hot, about 2 minutes.
- Spoon the chicken mixture into the prepared baking dish.
- Drop the biscuit dough by the level 1/4-cupful over the chicken mixture, keeping the dollops about 1/2-inch apart.
- Bake until the top is browned and the filling is bubbly, about 30-35 minutes.
- Serve garnished with the extra chives and the extra parsley.
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