This wonderful chicken cobbler recipe is courtesy of John Barricelli.

The Martha Stewart Show, March Winter 2009


Read the full recipe after the video.

Recipe Summary



For the Filling
For the Chive-Biscuit Topping


Instructions Checklist
  • 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.


Reviews (2)

Rating: Unrated
A ! Everything about this was perfect, however, I changed the Thyme for Herbes de Provence. The huge fluffy biscuit made this superb! Hubby LOVED all.
Rating: Unrated
Outstanding! The seasonings and great flavor of the biscuit topping make this an exceptional recipe. I thought it was quite easy to make also. I did have to add a few more tablsepoons of cream to the biscuit, as it was a bit stiff. I say this is the best thing I've ever made from a Martha