Chicken-and-Biscuit Cobbler

Use fresh herbs in the cobbler

Chicken-and-Biscuit Cobbler
Chicken-and-Biscuit Cobbler

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons butter

  • 1

    cup sliced carrots

  • 1

    medium onion, chopped

  • 2

    (8-oz.) packages fresh mushrooms, quartered

  • 2

    garlic cloves, minced

  • 1/2

    cup dry white wine

  • 1/3

    cup all-purpose flour

  • 3

    cups reduced-sodium chicken broth

  • 3/4

    cup whipping cream

  • 1

    tablespoon white wine vinegar

  • 3

    tablespoons sliced chives

  • 3

    tablespoons chopped parsley

  • 2

    teaspoons chopped rosemary

  • 2

    teaspoons chopped thyme leaves

  • 8

    cups shredded cooked chicken

  • Kosher salt

  • Freshly ground black pepper

  • 2 1/2

    cups self-rising flour

  • 1/2

    teaspoon sugar

  • 1 1/4

    cups chilled buttermilk

  • 1/2

    cup butter, melted

  • 1/2

    cup chopped cooked bacon (about 5 thick bacon slices)

  • Garnishes: chopped fresh chives and parsley

Directions

Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat. 2. Whisk together 2 1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl. 3. Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture. 4. Bake at 400° for 30 to 35 minutes or until browned and bubbly.

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