This wonderful chicken cobbler recipe is courtesy of John Barricelli.



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