A Southern Grace: Chicken Cobbler

Chicken Cobbler


Serves 4-6

  • 3 tablespoons butter, divided use
  • 1/2 onion, chopped
  • 1 celery rib, thinly sliced
  • 2 carrots, peeled and diced
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1-1/2 cups cubed cooked boneless, skinless chicken breast
  • Salt and black pepper, to taste
  • 1 cup biscuit mix
  • 1 teaspoon granulated sugar
  • 1/4 cup grated cheese
  • 1/4 cup julienned basil
  • Paprika, salt, and black pepper, to taste
  • 1/3 cup milk
Preheat oven to 375 degrees F.
Melt 1 tablespoon butter in a skillet over medium heat.
Sauté onion, celery, and carrots until softened, about 10 minutes.
Add peas and corn; sauté 3 minutes.
Add thyme and chicken and remove the mixture from the skillet.
Melt the remaining 2 tablespoons butter and add the flour, stirring continuously for 2-3 minutes.
Slowly whisk in the broth until smooth and lump-free, then add the milk and mustard into pan.
Cook until sauce is slightly thickened, 6 to 8 minutes.
Add seasonings to taste, then transfer to a greased baking dish and let cool slightly.
In a mixing bowl, whisk together the biscuit mix, sugar, cheese, basil, and seasonings.
Stir in the milk with a wooden spoon just until the mixture comes together.
Drop the biscuit topping gently on to the top of the chicken and veggies.
Bake for 20-25 minutes, or until the biscuit topping is lightly browned.
Let sit for a few minutes before serving.

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