Country Chicken Cobbler Recipes

CHICKEN COBBLER

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

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.

COUNTRY CHICKEN COBBLER (NO HASSLE WAY)

Steps:

• Preheat oven to 400 degrees F.
• In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken.
• Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole. Top with biscuit quarters, leaving space between pieces.
• Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.

CHICKEN COBBLER

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.

COUNTRY-STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.