Cheddar Bay Chicken Cobbler

There’s nothing quite like a warm, bubbly casserole to bring the family together, and this Cheddar Bay Chicken Cobbler is pure comfort in a dish. A creamy, savory chicken filling is topped with cheesy, garlicky biscuits for a meal that feels like a hug. It’s a simple, satisfying dinner that will have everyone asking for seconds.

This recipe comes from my mom Eva’s treasured, handwritten collection. I can still smell her Cheddar Bay Biscuits baking, the true scent of our home. She taught me that cooking is an act of love, and this dish is my way of keeping that beautiful memory alive.

A Few Reasons This Will Become a Family Favorite

• A Perfect Weeknight Meal: With a creamy chicken and vegetable filling and a cheesy biscuit topping, this dish is a complete and comforting meal all in one pan.
• Flavorful Biscuit Topping: The homemade Cheddar Bay Biscuits are infused with garlic and cheddar, creating a savory, irresistible crust.
• Family-Friendly: This casserole is a crowd-pleaser that both kids and adults will love, making it ideal for family dinners.
• Customizable: Feel free to add other vegetables to the filling or use a different cheese in the biscuits to make it your own.

The Simple Tools That Help

Before we begin, here are a couple of my favorite tools for this recipe.

9×13 Inch Baking Dish

A classic 9×13 inch baking dish is my go-to for this recipe; it gives the filling and biscuits plenty of room to bubble and brown beautifully.

Pastry Cutter

For biscuits with that perfect flaky texture, a pastry cutter is so helpful for cutting the cold butter into the flour.

What You’ll Need for This Dish of Comfort

For the Hearty Filling:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1 cup milk (or half-and-half)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups cooked chicken, diced or shredded
• 1 cup frozen peas
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice (optional)

For Mom’s Famous Biscuit Topping:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon cayenne (optional)
• 1/2 cup cold unsalted butter, grated or cubed
• 1 1/2 cups sharp cheddar, shredded
• 3/4–1 cup cold buttermilk

For that Irresistible Garlic Butter Finish:

• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped parsley

Putting It All Together, Step by Loving Step

First, Prepare Your Kitchen Sanctuary

First things first, let’s get that oven warmed up to 400°F (200°C). While it’s heating, give your 9×13 inch baking dish a light greasing. This little step ensures nothing sticks and cleanup is a breeze!

Starting with a Scented Sauté

In a large skillet, melt the butter and oil together over medium heat. Add your diced onion, carrots, and celery and sauté for 4 to 5 minutes until they’re just starting to soften. Then, stir in the minced garlic and cook for another 30 seconds until you can smell that wonderful aroma.

Creating That Velvety, Creamy Sauce

Sprinkle the flour over your cooked vegetables and stir for about a minute to cook out the raw flour taste. Slowly whisk in the chicken broth and milk until everything is smooth. Add the thyme, paprika, salt, and pepper, and let it simmer for 3 to 4 minutes until it becomes a lovely thick and creamy sauce.

Letting the Flavors Mingle

Now, stir in your cooked chicken, frozen peas, fresh parsley, and a little squeeze of lemon juice if you’re using it. Pour this hot, delicious filling into your prepared baking dish.

Mixing the Biscuit Dough with a Gentle Hand

In a separate bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and a pinch of cayenne for a little warmth. Using a pastry cutter or your fingers, cut in the cold butter until the mixture looks like coarse crumbs. Gently fold in the shredded cheddar, then stir in the buttermilk until a soft, shaggy dough forms.

Crowning the Cobbler with Cheesy Biscuits

Pat the dough out to about a 3/4-inch thickness and use a round cutter to make 8 to 10 biscuits. You can also simply scoop spoonfuls of the dough over the filling. Arrange the biscuits on top of the chicken mixture, leaving small gaps to let the steam escape.

Baking Until It Sings

Place the dish in the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the Cheddar Bay Biscuits are a deep golden brown and the filling is bubbling happily around the edges.

The Glorious Garlic-Butter Finish

While it’s still hot from the oven, stir together the melted butter, garlic powder, and parsley. Brush this glorious garlic butter all over the warm biscuits. Let the cobbler rest for about 10 minutes before serving, this allows the sauce to set up perfectly.

A Gentle Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.

For a Lighter Touch

For a lighter version of this Chicken Cobbler Recipe, you can make a few simple swaps. Try using low-fat milk or swapping half the butter in the filling with olive oil. You could also increase the amount of vegetables or add in others like broccoli or corn to boost the nutrient content. For the biscuits, using a whole wheat pastry flour can add extra fiber.

How We Love to Serve It at Our Table

This Cheddar Bay Chicken Cobbler is a wonderful meal all on its own, but it pairs beautifully with a simple green salad with a light vinaigrette. Steamed green beans or roasted asparagus would also be lovely on the side. For a truly comforting meal, serve it with a dollop of sour cream or a sprinkle of fresh chives.

A Few of Mom’s Secrets for Success

• Don’t Overmix the Dough: Be gentle when mixing your biscuit topping. Overworking the dough can result in tough, dense biscuits instead of light and flaky ones.
• Keep Your Butter Chilled: For the flakiest Cheddar Bay Biscuits, make sure your butter is very cold. This helps create steam pockets as it bakes, which gives the biscuits their wonderful texture.
• Patience is a Virtue: It can be tempting to dig in right away, but letting the cobbler rest for about 10 minutes after it comes out of the oven is crucial. This allows the creamy sauce to thicken up perfectly.

Storing and Enjoying Later

If you have leftovers, they store beautifully. Simply cover the baking dish with foil or transfer the cobbler to an airtight container and refrigerate for up to 3 days. To reheat, you can warm individual portions in the microwave or place the entire dish back in a 350°F oven until heated through.

From My Family’s Hearth to Yours

I hope this Cheddar Bay Chicken Cobbler brings as much warmth and joy to your table as it has to mine. It’s more than just a meal; it’s a taste of home, a reminder of family, and a chance to create your own precious memories in the kitchen. I hope you and your loved ones enjoy every single bite.

Answering Your Kitchen Questions

Could I use leftover turkey instead?

Absolutely! While this Chicken Cobbler Recipe is classic, you could easily substitute leftover turkey, especially after the holidays.

Is it possible to prepare this dish ahead of time?

Yes, you can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since it will be starting from cold.

What if I’m short on time? Can I use store-bought biscuits?

You can, but I truly believe that the homemade Cheddar Bay Biscuits are what make this dish so special. If you’re short on time, a quality store-bought biscuit will still be delicious.

Cheddar Bay Chicken Cobbler

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• Author: Sarah
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A warm, bubbly casserole with creamy chicken filling and cheesy, garlicky biscuits—pure comfort in a dish that feels like a hug.

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Ingredients

Scale 1x2x3x

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups low sodium chicken broth
• 1 cup milk (or half-and-half)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups cooked chicken, diced or shredded
• 1 cup frozen peas
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice (optional)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon cayenne (optional)
• 1/2 cup cold unsalted butter, grated or cubed
• 1 1/2 cups sharp cheddar, shredded
• 3/4–1 cup cold buttermilk
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped parsley

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Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, melt butter and oil. Sauté onion, carrots, and celery for 4–5 minutes until softened. Add garlic and cook 30 seconds.
3. Sprinkle flour over vegetables and stir 1 minute. Gradually whisk in chicken broth and milk until smooth. Add thyme, paprika, salt, and pepper. Simmer 3–4 minutes until thickened.
4. Stir in chicken, peas, parsley, and lemon juice if using. Transfer filling to baking dish.
5. In a bowl, whisk flour, baking powder, baking soda, garlic powder, salt, and cayenne. Cut in butter until crumbly. Fold in cheddar and buttermilk until soft dough forms.
6. Pat dough to 3/4-inch thickness. Cut 8–10 biscuits or spoon over filling. Arrange on top, leaving gaps for steam.
7. Bake 20–25 minutes until biscuits are golden and filling is bubbling.
8. Mix melted butter, garlic powder, and parsley. Brush over hot biscuits. Let rest 10 minutes before serving.

Notes

Use very cold butter for flaky biscuits and avoid overmixing dough. Let cobbler rest before serving so the sauce thickens.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 5g
• Sodium: 820mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 95mg

Keywords: chicken cobbler, cheddar bay biscuits, comfort food, casserole, family dinner