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Chicken Cobbler with Mushrooms

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Golden, flaky biscuits crown a creamy, savory mix of chicken, mushrooms, and fresh herbs in this comfort-filled cobbler. It’s a cozy, one-dish wonder that brings farmhouse flavors to your table with a buttery, homemade biscuit twist.

Ingredients

Scale

For the Chicken & Mushroom Filling:

4 medium carrots, peeled

3 large celery stalks, halved

1 large onion, quartered

4 bay leaves

10 whole peppercorns

Handful of fresh parsley

1 whole chicken (~4½ lbs)

12 cups (3 qts) water

6 tbsp (3 oz) butter

6 cups button mushrooms, sliced

⅔ cup all-purpose flour

1 cup whole milk

1 cup heavy cream

2 tsp salt

½ tsp freshly ground black pepper

For the Buttermilk Biscuits:

4 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1½ tsp salt

½ cup chopped fresh parsley

1 cup cold butter, cubed

2 cups buttermilk

1 egg, beaten (for egg wash)

Instructions

Poach Chicken: In a large pot, combine chicken, carrots, celery, onion, bay leaves, peppercorns, parsley, and water. Bring to a boil, reduce heat, and simmer ~1 hour. Remove chicken, strain broth, and discard solids.

Prepare Filling: Shred chicken. In a large pan, melt butter and sauté mushrooms. Stir in flour and cook 1 min. Gradually whisk in 6 cups of the reserved broth, then add milk and cream. Simmer until thickened. Season with salt and pepper. Add chicken.

Make Biscuits: Preheat oven to 375°F (190°C). In a large bowl, combine flour, baking powder, baking soda, salt, and parsley. Cut in butter until crumbly. Stir in buttermilk until dough just comes together.

Assemble Cobbler: Pour chicken filling into a greased 9×13″ dish. Drop biscuit dough in mounds on top. Brush with egg wash.

Notes

Bake: Bake 30–35 mins until biscuits are golden and filling is bubbly.

Nutrition

Find it online: https://flavorscroll.com/chicken-cobbler-with-mushrooms/