Taste the Air-Chilled Difference®

Chicken & Biscuit Cobbler

Chicken & Biscuit Cobbler

Serves 6 to 8

  • 3 tablespoons butter
  • 1 cup sliced carrots
  • 1 medium onion, chopped
  • 1 pound fresh mushrooms, cleaned and quartered
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon white wine vinegar
  • 3 tablespoons chopped chives
  • 8 cups cooked and shredded boneless skinless Smart Chicken breasts or tenders
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2½ cups self-rising flour
  • ½ teaspoon sugar
  • 1¼ cups chilled buttermilk
  • ½ cup butter, melted
  • ½ cup (about 5 slices) chopped cooked bacon
  • Fresh chives and parsley, for garnish

Preheat oven to 400°F. Melt butter in a Dutch oven over medium-high heat. Add carrots and onion and sauté for 5 minutes. Add mushrooms and sauté for 5 additional minutes or until tender. Stir in garlic and sauté for 2 minutes. Deglaze the pan with wine and cook for 2 additional minutes. Sprinkle the mixture with all-purpose flour and cook, stirring constantly, for 3 minutes. Slowly add broth, stirring constantly. Bring mixture to a boil and keep stirring for 2 minutes or until thickened. Stir in cream, vinegar, chives, and chicken. Season with salt and pepper, cover, and remove from heat.

In a medium bowl, whisk together self-rising flour and sugar. Stir in buttermilk and melted butter, mixing just until the dough pulls away from sides of the bowl. Add a tablespoon or two of water if needed to incorporate all of the flour.

Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into a greased 3-quart baking dish. Roll out the dough evenly and use a biscuit cutter to press out biscuits. Alternatively, create biscuits by pressing a quarter cup of dough into a measuring cup, then removing. Lay the biscuits over the chicken mixture about a half inch apart.

Bake at 400°F for 30 to 35 minutes, or until golden brown and bubbly.

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