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Ultra close-up macro of golden bubbling chicken cobbler casserole with garlic cheddar biscuit topping in baking dish

Cozy Cheddar Garlic Chicken Cobbler

A sensational twist on classic chicken pot pie, this cozy chicken cobbler pairs tender shredded chicken and sweet vegetables in a velvety herb gravy with a fluffy, golden garlic cheddar biscuit topping. 100% Halal wholesome and baked in one casserole dish in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 440
Ingredients Method Nutrition

Ingredients
  

Savory Chicken & Vegetable Base
  • 3 1/2 cups cooked shredded chicken breast (or rotisserie chicken)
  • 1 1/2 cups frozen peas and carrots, thawed
  • 1/2 cup sweet corn kernels
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
Fluffy Garlic Cheddar Biscuit Crust & Velvety Broth
  • 1/2 cup unsalted European butter, melted
  • 2 cups Red Lobster style or buttermilk biscuit mix
  • 2 cups whole milk
  • 1 1/2 cups sharp cheddar cheese, freshly shredded and divided
  • 2 cups low-sodium chicken broth (Halal certified)
  • 1 packet low-sodium chicken gravy mix (or poultry seasoning blend)
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, finely minced

Method
 

Step-by-Step Baking Walkthrough
  1. Preheat oven to 375°F (190°C). Pour the 1/2 cup melted butter across the bottom of a 9x13-inch ceramic or glass baking dish, tilting to coat evenly. Do not mix with subsequent layers.
  2. Layer the cooked shredded chicken evenly over the melted butter. Scatter the thawed peas, carrots, corn, diced onion, minced garlic, dried thyme, rosemary, sea salt, and black pepper directly over the chicken.
  3. In a medium mixing bowl, whisk together the biscuit mix, whole milk, garlic powder, and 1 cup of shredded cheddar cheese until just combined (a few small lumps are normal). Pour the batter slowly and evenly over the chicken and vegetables. DO NOT STIR!
  4. In a separate bowl or measuring cup, whisk the chicken broth with the gravy mix until smooth. Gently pour the broth mixture over the biscuit batter layer. DO NOT STIR! The layers will naturally invert during baking into a creamy filling underneath with a golden fluffy biscuit crust on top.
  5. Bake uncovered for 40 to 45 minutes until the biscuit crust is puffed and golden brown, and the gravy is bubbling around the edges. Scatter the remaining 1/2 cup cheddar and minced parsley on top during the last 5 minutes of baking. Let rest for 10 minutes before scooping and serving.

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 38gProtein: 28gFat: 20gSaturated Fat: 9gCholesterol: 85mgSodium: 680mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 2800IUVitamin C: 8mgCalcium: 220mgIron: 2.8mg

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