Chicken Cobbler

By bakeaholic

The yummy flavours of chicken pot pie in one convenient casserole!

Ingredients

• 1/2 cup butter, divided
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped onion
• 1 (225 g.) package sliced mushrooms
• 1 cup frozen peas
• 2/3 cup all-purpose flour
• 4 cups chicken broth
• 1/2 cup heavy cream
• 4 cups chopped cooked chicken (4 breasts)
• 1 tbsp. minced fresh thyme
• 1 1/2 tsp. salt
• 1 tsp. ground black pepper
• 2 (7.5 ounce) bags complete buttermilk biscuit mix (Bisquick)
• 1 cup shredded Parmesan cheese
• 1 cup whole milk
• If you can't find the biscuit mix can substitute the Bisquick, Parmesan and whole milk with 2 pkgs. Pillsbury's Country Biscuits.

Details

Servings 8
Preparation time 45mins
Cooking time 68mins

Preparation

Step 1

1. Preheat oven to 400 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray.
2. In a large skillet, melt 1/4 cup butter over medium-high heat. Add celery, carrots, onions and mushrooms; cook for 5-6 minutes or until vegetables are tender. Stir in peas. Set aside.
3. In a large pot, melt remaining 1/4 cup 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 3-4 minutes or until mixture is thickened. Add reserved chicken, celery mixture, thyme, salt and pepper. Spoon mixture into prepared baking dish.
4. In a medium bowl, combine biscuit mix, cheese and milk, stirring until just combined. Drop dough by heaping tablespoons onto cobbler. If using Pillsbury's Country Biscuits, just layer them on top of cobbler.
5. Bake for 18-23 minutes, or until biscuits are golden brown and cobbler is hot and bubbly. Serve immediately.