Chicken & Biscuit Dinner Cobbler

This Chicken & Biscuit Dinner Cobbler is a cozy, all-in-one meal that combines tender chicken, savory vegetables, and a rich, creamy sauce—topped with golden, buttery biscuits. It’s the best parts of a pot pie and a biscuit bake all rolled into one easy, family-friendly dish. Whether it’s a chilly evening or just one of those nights when only comfort food will do, this cobbler will warm everyone at the table.

The first time I made Chicken & Biscuit Dinner Cobbler, it was a last-minute dinner idea after a long day. I had leftover chicken, a can of biscuits, and some frozen veggies to use up. I threw them together in a casserole dish with a quick cream sauce and baked it until bubbly and golden. My husband said it was “like chicken pot pie’s fluffier cousin,” and my daughter insisted on calling it “biscuit pie.” It’s now one of our most-requested comfort meals, especially when we want something satisfying but easy.

Why You’ll Love Chicken & Biscuit Dinner Cobbler

• One Pan Wonder – easy to prep, bake, and serve

• Creamy, Flavorful Filling with tender chicken and veggies

• Golden, Fluffy Biscuits baked right on top

• Family Favorite that’s hearty, nostalgic, and satisfying

Ingredients Notes For Chicken & Biscuit Dinner Cobbler

• Cooked Chicken: Shredded rotisserie or any leftover chicken works great

• Mixed Vegetables: Use frozen, fresh, or canned (peas, carrots, corn, green beans)

• Cream of Chicken Soup: Classic base for that creamy comfort

• Milk or Heavy Cream: To loosen the soup and make it extra rich

• Onion & Garlic Powder: For savory depth (or use fresh!)

• Cheddar Cheese (Optional): Stir into the filling for extra richness

• Refrigerated Biscuit Dough: Quick and convenient topper

• Butter & Herbs (Optional): Brushed on biscuits for a golden, flavorful finish

Recipe Steps

1. Preheat Oven: Set to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

2. Make the Filling: In a large bowl, mix cooked chicken, vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, pepper, and cheese if using. Pour into prepared dish.

3. Add the Biscuits: Place biscuits evenly over the top of the filling. For even cooking, cut each biscuit in half and lay them cut-side down.

4. Bake: Bake uncovered for 25–30 minutes or until the biscuits are golden and cooked through.

5. Butter Brush (Optional): Mix melted butter with herbs and brush over hot biscuits before serving.

6. Serve: Let sit for 5 minutes before scooping into bowls. Pair with a simple green salad or fruit on the side.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days

• Freezer: Freeze in portions for up to 2 months

• Reheat: Bake covered at 350°F or microwave individual servings

Variations & Substitutions

• Use Turkey Instead of Chicken – perfect for leftovers

• Make Your Own Biscuits – use homemade if you prefer from-scratch

• Add Mushrooms, Leeks, or Spinach for extra veggies and flavor

Frequently Asked Questions

Can I make this ahead? Yes—assemble the filling ahead and refrigerate. Add biscuits just before baking.

Do I need to precook the biscuits? Nope! They bake right on top and get golden and fluffy.

Can I use cream of mushroom soup instead? Absolutely—it adds an earthy twist!

Chicken & Biscuit Dinner Cobbler

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Course: Main Course

Kitchen: American, American Comfort Food

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Ingredients

 

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• ▢ For the Filling:
• ▢ 2 tablespoons butter
• ▢ ½ cup 0.25 lbs diced onion
• ▢ 1 cup 0.5 lbs diced carrots
• ▢ **2 cloves garlic minced
• ▢ ¼ cup 0.12 lbs all-purpose flour
• ▢ 2 cups 1 lb chicken broth
• ▢ ½ cup 0.25 lbs heavy cream or milk
• ▢ 2 cups about 1 lb cooked, shredded chicken
• ▢ 1 cup 0.5 lbs frozen peas
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon dried thyme or Italian seasoning
• ▢ For the Biscuit Topping:
• ▢ 2 cups 1 lb all-purpose flour
• ▢ **1 tablespoon baking powder
• ▢ **½ teaspoon salt
• ▢ ½ teaspoon garlic powder optional
• ▢ **6 tablespoons cold butter cubed
• ▢ ¾ cup 0.38 lbs milk or buttermilk
• ▢ ½ cup 0.25 lbs shredded cheddar cheese (optional)
• ▢ Melted butter or herbs for brushing optional

Instructions

• Preheat Oven:
• Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
• Prepare the Filling:
• In a large skillet or saucepan, melt butter over medium heat.
• Add onion, carrots, and garlic. Sauté until tender, about 5 minutes.
• Stir in flour and cook for 1 minute to form a roux.
• Slowly whisk in chicken broth, then cream. Bring to a simmer and cook until thickened, about 4–5 minutes.
• Stir in cooked chicken, peas, salt, pepper, and herbs.
• Pour the filling into the prepared baking dish.
• Make the Biscuit Topping:
• In a bowl, whisk together flour, baking powder, salt, and garlic powder.
• Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
• Stir in milk until a soft dough forms. Fold in cheese if using.
• Drop large spoonfuls of dough over the chicken filling to cover most of the top.
• Bake:
• Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling.
• Brush biscuits with melted butter or sprinkle with fresh herbs if desired.
• Cool & Serve:
• Let cool for a few minutes before serving. Enjoy warm!