Creamy Chicken Cobbler
This Creamy Chicken Cobbler is an easy, comforting casserole dinner made with rotisserie chicken, a rich chicken soup–style filling, and a simple poured batter topping. Unlike the viral TikTok versions, this recipe is made without biscuit mix, without Red Lobster biscuit mix, and without frozen vegetables. Just tender chicken, butter-rich flavor, and a golden crust baked right on top — an old-fashioned dish the whole family will love.
Servings 6
Calories 384kcal
Equipment
- small pot (about 1 quart)
- 2-qt casserole dish or 9x9 pan
Ingredients
- 1 rotisserie chicken, skin and bones discarded. Meat shredded or chopped into bite-size pieces. about 3-4 cups shredded chicken
- 2 cups water
- 2 teaspoons Better than Bouillon Roasted Chicken Base
- 10 oz cream of chicken soup or use the homemade version listed in the notes section
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper, divided
- ½ teaspoon dried thyme
- 1 cup self-rising flour
- 1 cup milk (whole or 2%)
- ½ cup melted butter
- fresh chopped parsley for garnish
Instructions
- Preheat the oven to 425F.
- Place the chicken in the bottom of a 2-quart casserole dish.
- In a small pot (about 1 quart), combine the water, bouillon, soup, onion powder, garlic powder, ¼ teaspoon pepper, and thyme with a whisk. Bring to a boil, then pour over the chicken.
- In a small bowl, whisk together the flour and ¼ teaspoon pepper. Blend in the milk and melted butter.
- Spoon the batter evenly over the chicken mixture, gently spreading it out. Do not stir.
- Bake on the center oven rack for about 30 minutes or until the crust is golden brown. Garnish with fresh parsley. Note: because ovens vary, yours may take a little longer. The goal is a crust that's golden brown in color (not doughy) and the filling is nice and hot.
Notes
Tips for the Best Flavor and Texture
- Frozen mixed vegetables: you can add 1 cup frozen peas and carrots, if desired.
- Instead of cream of chicken soup, you can substitute ½ cup heavy cream and ½ cup chicken broth.
- A 2-quart casserole dish works best. A deep 9×9 dish can be used, but avoid shallow pans so the batter layer doesn’t get too thin.
- Do not stir once the batter goes on — that’s how the cobbler forms.
- Ovens vary. Bake until the top is golden brown, not pale and not doughy.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Serving: 1.25cups (about 10 oz) | Calories: 384kcal | Carbohydrates: 21g | Protein: 26g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 719mg | Potassium: 327mg | Fiber: 1g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 1mg
