Ingredients
Creamy Chicken Filling
- ¼ cup salted butter (½ stick)
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 (12-ounce) package frozen peas and carrots
- 1 whole rotisserie chicken, skinned and shredded (about 3 ½ cups shredded chicken)
Biscuit Topping
- 1 (11.36-ounce) box Red Lobster Cheddar Bay biscuit mix
- ½ cup shredded sharp Cheddar cheese
- ¾ cup cold water
- ¼ cup salted butter, melted
- Seasoning mix (from the biscuit mix box)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the cobbler.
- Cook the Vegetables: In a large oven-proof skillet over medium-high heat, melt ¼ cup salted butter. Add the diced onion and celery and cook until they become tender and fragrant, about 5 minutes. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper as the vegetables cook.
- Make the Roux and Sauce: Sprinkle ¼ cup all-purpose flour over the cooked vegetables and stir continuously until the mixture thickens slightly. Add 2 cups chicken broth and 1 cup whole milk and bring to a boil, stirring to dissolve the flour completely to form a creamy sauce.
- Add Vegetables and Chicken: Stir in the frozen peas and carrots along with about 3 ½ cups shredded rotisserie chicken. Simmer the mixture until the sauce thickens to a gravy-like consistency. Remove the skillet from heat once thickened.
- Prepare the Biscuit Topping: In a medium bowl, combine 1 box (11.36 ounces) Red Lobster Cheddar Bay biscuit mix, ½ cup shredded sharp Cheddar cheese, and ¾ cup cold water. Stir just until a dough forms; avoid overmixing.
- Assemble the Cobbler: Using a cookie scoop or spoon, distribute the biscuit dough evenly over the top of the chicken filling in the skillet, creating a layer covering the filling.
- Bake the Cobbler: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and fully cooked through.
- Add the Finishing Touch: Mix ¼ cup melted salted butter with the seasoning mix from the biscuit box in a small bowl. Brush this butter mixture evenly over the baked biscuit topping. Garnish with chopped fresh parsley if desired.
- Serve: Serve the chicken cobbler hot for a comforting and delicious meal.
Notes
- You can substitute fresh peas and carrots for frozen if preferred; just use about 1 cup each.
- If you don’t have rotisserie chicken, cooked shredded chicken breast will work as well.
- For a thicker filling, reduce the chicken broth to 1 ½ cups and increase milk to 1 ½ cups.
- Brush biscuits with seasoned butter right after baking for the best flavor and texture.
- Serve with a fresh green salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Sautéing, Simmering
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: thirty-five g
- Cholesterol: 95 mg
