Chicken Cobbler Bake Recipes

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CHICKEN COBBLER



Chicken Cobbler image

This wonderful chicken cobbler recipe is courtesy of John Barricelli.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 21

1 (3-pound) chicken
6 tablespoons unsalted butter
1/2 red onion, finely chopped (about 1 cup)
3 carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large parsnip, cut into 1/2-inch pieces (about 1 cup)
3 1/2 ounces shiitake mushrooms, stems removed, sliced (about 2 cups)
2 tablespoons brandy or cognac
1/2 cup all-purpose flour
1 1/2 cups milk
3/4 cup fresh pearl onions, peeled and blanched or frozen, defrosted
3/4 cup fresh peas, blanched or frozen, defrosted
2 teaspoons fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly grated nutmeg
2 cups all-purpose flour, plus more for work surface
1 tablespoon baking powder
1 teaspoon salt
Pinch of sugar
1 cup loosely packed, finely grated Gruyere cheese
1/4 cup chopped chives
1 1/4 cups heavy cream, plus more for brushing

Steps:

  • Make the filling: Place chicken in a large pot; add enough water to cover by 2 inches. Bring to a boil over medium-high heat; immediately reduce to a simmer. Season with 1 tablespoon salt and 1/2 teaspoon pepper; cook, skimming surface, until chicken is tender, 30 to 40 minutes.
  • Remove chicken from pot and let cool. Strain broth, set aside 2 1/2 cups; reserve remaining broth for another use. Shred chicken, discarding skin and bones; set aside.
  • In a very large skillet, melt butter over medium-high heat. Add onion and cook, stirring, until translucent. Add carrots and parsnip; cook, stirring, until softened. Add mushrooms and cook, stirring, until softened. Add brandy and stir to deglaze.
  • Add flour and cook, stirring, for 1 minute. Add reserved chicken broth; stir to combine. Add milk, bring to a boil, and cook for 5 minutes. Add onions, peas, thyme, parsley, nutmeg, and reserved chicken; stir to combine. Season with salt and pepper. Divide mixture evenly between six 8- to 10-ounce ramekins; set aside.
  • Make the chive-biscuit topping: Preheat oven to 375 degrees. Line a baking sheet with a nonstick baking mat; set aside. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Add cheese and chives; stir to combine. Add heavy cream; stir until well combined.
  • Turn dough out onto a lightly floured work surface. Shape into a 1/2-inch-thick circle. Using a 3 3/4-inch biscuit cutter, cut out 6 rounds. Top each filled ramekin with a round. Lightly brush with heavy cream.
  • Transfer ramekins to prepared baking sheet. Bake until chicken mixture is bubbly and biscuits are golden, about 30 minutes. Serve immediately.

CREAMY GREEN CHILE CHICKEN COBBLER



Creamy Green Chile Chicken Cobbler image

Biscuity crumbs take this family-friendly combo of rotisserie chicken and cheesy, creamy green enchilada sauce over the top. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons baking powder
6 tablespoons cold butter, cubed
3/4 cup plus 2 tablespoons heavy whipping cream
3 ounces cream cheese, softened
1/2 cup sour cream
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) green enchilada sauce
2 cans (4 ounces each) chopped green chiles
2-1/2 cups shredded rotisserie chicken (about 10 ounces)
1-1/2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces., Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°., In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full)., Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.

Nutrition Facts : Calories 581 calories, Fat 39g fat (22g saturated fat), Cholesterol 132mg cholesterol, Sodium 1076mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN COBBLER



Chicken Cobbler image

I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it. *Added note: I think the kind of rice you use affects this recipe quite a bit. A sticky rice will absorb a lot of liquid, while a converted rice will not. I'm not sure, but I think you could adjust the liquid accordingly. I always use a more sticky rice.

Provided by mandagirl

Categories     Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups diced cooked chicken
1 cup cooked rice
2 cups chicken broth
1/4 cup butter
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup milk

Steps:

  • Mix chicken, rice and broth and set aside.
  • Melt butter and pour into a 1 1/2 quart round casserole dish.
  • Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
  • Spoon chicken/rice mixture into center.
  • Bake at 350°F for about 30 minutes.
  • Let stand 5 minutes before eating.

CHICKEN COBBLER CASSEROLE



Chicken Cobbler Casserole image

Two of our favorite things-chicken and cobbler-are the stars of this savory dish, and it can easily start with swinging by the grocery store to grab a rotisserie chicken. A cubed sourdough topping and roasted red peppers make it different from your typical chicken pot pie.

Provided by Southern Living Editors

Time 50m

Yield Makes 4 servings

Number Of Ingredients 10

6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken

Steps:

  • Toss 4 tablespoons melted butter with next 3 ingredients; set aside.
  • Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.
  • Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.
  • Bake at 400° for 15 minutes or until golden brown.

CHICKEN COBBLER



Chicken Cobbler image

Inspired by a recipe from Mark Bittman's "Minimalist" column in the New York Times, which will appear in the Wed Mar 10 paper (but is on the website today http://nyti.ms/9ZFEID ) A simple chicken stew, heavier on the vegetables than most chicken pot pies, is thickened with cornstarch and topped with biscuit dough.

Provided by DrGaellon

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 23

3 tablespoons olive oil
1 leek, washed well and chopped
salt
ground black pepper
1 garlic clove, minced
2 cups button mushrooms, quartered
1 1/2 cups chicken stock
1 sprig fresh rosemary
1 bay leaf
2 medium carrots, peeled and cut into 1/4-inch thick coins
2 boneless skinless chicken thighs, diced
1 cup frozen peas or 1 cup fresh peas
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons butter (optional)
2 tablespoons flour (optional)
1 cup flour
1/4 teaspoon salt
1/8 teaspoon baking soda
3/4 teaspoon baking powder
2 -3 tablespoons butter
1 egg
1/2 cup buttermilk (1/2 c warm milk combined with 2 tsp vinegar then let stand 5 minutes) or 1/2 cup soured milk (1/2 c warm milk combined with 2 tsp vinegar then let stand 5 minutes)

Steps:

  • Heat oil in a large saucepan or small Dutch oven until shimmering. Add leek, season with salt and pepper, and saute until limp, 4-5 minutes. Add garlic and saute until fragrant, 30 seconds. Add mushrooms and cook until soft and most of their water has been expelled and evaporated, 8-10 minutes.
  • Add stock, rosemary and bay leaf; bring to a boil. Add carrots and chicken, then lower heat to a simmer. Cook until chicken is cooked through and carrots are nearly tender, 8-10 minutes. Add peas and cook 1-2 minutes. Remove and discard rosemary and bay leaf.
  • Stir cornstarch into cold water until smooth, then drizzle into stew and stir until thickened. (If, as I do, you prefer the more traditional taste and thickness of a veloute, leave out the cornstarch and water. Instead, melt the optional butter in a small saucepan, add the flour and stir until the pasty flavor cooks out, 2-3 minutes. Ladle most of the stock into the roux, whisking constantly, until roux is dissolved and sauce is thick; scrape the sauce back into the stew and stir well.) Transfer the stew to an oven-safe baking dish.
  • In a food processor, combine flour, salt, baking soda, and baking powder. Pulse to combine. Add butter and pulse until it resembles small peas. Add egg and buttermilk and pulse until just combined; it will be sticky, so do not overprocess. Spread the dough over the top of the stew as evenly as possible; do not spread all the way to the edge of the dish (leave a gap for steam to escape). Bake in a preheated 400°F oven for 35-45 minutes until biscuit is golden brown.

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