Chicken Cobbler

By ccavaletti

Ingredients

• 1/2 c butter, divided
• 1 c chopped celery
• 1 c chopped carrots
• 1 c chopped onion
• 1 c frozen peas, thawed
• 2/3 c all-purpose flour
• 4 c chicken broth
• 1/2 c heavy whipping cream
• 4 c chopped cooked chicken
• 1 Tbsp minced fresh thyme
• 1-1/2 tsp salt
• 1 tsp ground black pepper
• 2 (7.5 oz) bags complete buttermilk biscuit mix (Bisquick)
• 1 c shredded Parmesan cheese
• 1 c whole milk

Details

Servings 8

Preparation

Step 1

Preheat oven to 400º. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a large skillet, melt 1/4 c butter over med-high heat. Add celery, carrots, and onions; cook for 5 to 6 minutes, or until vegetables are tender. Stir in peas. Set aside.

In a large Dutch oven, melt remaining 1/4 c butter over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.

Add chicken broth, and cream, whisking until smooth. Cook, whisking constantly, for 3 to 4 minutes, or until mixture is thickened.

Add chicken, celery mixture, thyme, salt and pepper. Spoon mixture into prepared baking dish.

In a medium bowl, combine biscuit mix, cheese, and milk, stirring just until combined.

Drop dough by heaping tablespoonfuls onto cobbler.

Bake for 18 to 23 minutes, or until biscuits are golden brown and cobbler us hot and bubbly.

Serve immediately.

From Cooking With Paula Deen, January/February 2010.