Mom’s Chicken Cobbler

Mom’s Chicken Cobbler 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mom didn’t make many chicken pot pies when we were little. One pie for the four of us and having some leftovers for the next day just didn’t cut it.  So, she made a casserole with some of the same ingredients that went into a classic pot pie.  It was delicious and we had enough to last a week!  I can remember her doing all the steps… she would make her own buttermilk biscuit topping and chop up fresh vegetables and boil a chicken, saving the stock for the final step.  This was a hearty “stick to your ribs southern dish and we ate every bite.  Of course, I took some shortcuts by using Bisquick, canned chicken broth and a rotisserie chicken but it’s just as good!  It’s comfort food at its best.  Even the name spells comfort!  I bet my Mom would be fascinated with what’s available in the stores today and how much time and energy she could have saved.  

 

Mom’s Chicken Cobbler

 

4 tablespoons butter

1 pack of chicken tenders (or use a rotisserie chicken)

1 cup frozen vegetables (pick the one you like)

1 small can of corn, drained

1 small onion, peeled and chopped

2 small potatoes, diced

1 cup shredded white sharp cheddar cheese 

2 cups Bisquick baking mix

1 1/2 cups whole milk

1 cup low sodium chicken stock

2 chicken bouillon cubes

1 can cream of chicken soup (10.75 ounces) 

Parsley for garnish

 

Preheat the oven to 350 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

Cut the butter into chunks and place it in the bottom of a 9 x 13- inch baking dish. I used an 11 x 8 and it worked fine.  Put the dish in the oven to melt the butter.  Once butter is melted, remove from the oven and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, add the two cups of Bisquick with the milk and stir until combined.  Set aside.  

 

 

 

 

 

 

 

 

 

 

 

 

Warm the chicken stock in a small sauce pan over medium low heat. Add in the two chicken bouillon cubes and stir until they melt into the stock.  Remove from heat and add the can of chicken soup and stir until smooth.  Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shred the chicken. I like fry up a pack of chicken tenders and then shred.  You can use two boneless skinless chicken breast or even a rotisserie chicken.  You want about 4 cups of shredded chicken.

 

 

 

 

 

 

 

 

 

 

 

 

Lay your shredded chicken in the baking dish on top of the melted butter. 

 

 

 

 

 

 

 

 

 

 

 

 

Next add your frozen vegetables.  I used peas and carrots only and then added a can of corn and some potatoes I cut in small pieces.  Do as follows without mixing the ingredients together.  

 

 

 

 

 

 

 

 

 

 

 

 

Next, sprinkle the onion over the vegetables.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the cheese evenly over top of the onion.  

 

 

 

 

 

 

 

 

 

 

 

 

Pour the baking mix batter on top and spread over entire casserole, covering it completely. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the chicken broth mixture over the top of the baking mix. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in preheated oven for 50-60 minutes until hot and bubbly and golden brown. Remove from the oven and let stand for 10 minutes prior to serving.

 

 

 

 

 

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