Chicken cobbler
Creamy chicken and vegetables baked under a buttery, golden biscuit crust that forms right in the dish, like pot pie without the pie crust.
- 70 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $1.91 a serving
- 470 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 6 tbsp butter, cut into pieces
- 3 cups rotisserie chicken, shredded
- 2 cups frozen mixed vegetables
- 1½ cups milk
- 2 cups chicken broth
- 1 can cream of chicken soup
From your pantry
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt, divided
- ½ tsp black pepper
- ½ tsp dried thyme
Each serving has about 470 calories, 26 g protein, 38 g carbs and 23 g fat, and costs about $1.91 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
- No milk? Half-and-half works.
- No chicken broth? Vegetable broth or bone broth works.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Put the butter in a 9-by-13-inch baking dish and set the dish in the oven for 4 to 5 minutes, until the butter .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 4 min 30 sec
Dolly’s tip: Keep an eye on it. You want it melted, not browned.the chicken and scatter it evenly over the butter, then scatter the frozen vegetables on top. Don’t .
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the flour, baking powder, ½ teaspoon of the salt and the milk in a bowl until mostly smooth, then pour it evenly over the chicken.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Don’t mix it in. The batter rises up through the filling as it bakes and becomes the crust.the broth, cream of chicken soup, pepper, thyme and remaining ½ teaspoon salt in the same bowl, then pour it gently over the batter.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: It looks like a soupy mess going into the oven. Trust it.45 to 50 minutes, until the top is and the filling bubbles up around the edges.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 47 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Let it sit 10 minutes to before you spoon it into bowls.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
