Creamy Chicken Cobbler Casserole Recipe May Be Better Than a Pot Pie by Jan Mostrom

My husband grew up eating and loving pot pies. I’ve tried a variety of pot pie recipes that were delicious, but they often took too much time to prepare. This chicken cobbler casserole recipe has the best of pot pie taste, with the ease of making a cobbler. The warm vegetables are topped with a biscuit-like topping to create a comforting dinner for friends or family.

I made my chicken cobbler in one skillet, but if you want a prettier presentation, you can transfer the vegetable mixture to a baking dish, then your one-dish meal is ready for your table. As always, if you don’t like a vegetable, just leave it out and increase the others, or get creative and add your favorite vegetables to make this chicken cobbler your own!

Here is your shopping list for this chicken casserole recipe: olive oil, a leek, mushrooms (check out the impressive health benefits of mushrooms), chicken broth, fresh rosemary, carrots, boneless chicken thighs, green peas, flour, baking powder, baking soda, unsalted butter, buttermilk and an egg. For a gluten-free dinner, use gluten-free flour. 

Serve this chicken pot pie casserole recipe for dinner with your favorite side dishes. We like a cold salad with one of my homemade five-minute salad dressings. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 leek, well washed and chopped
• 2 cups quartered button mushrooms (I used baby bella mushrooms)
• 1 1/2 cups chicken broth
• 2 rosemary sprigs
• 3 large carrots, cut into coins
• 3 boneless chicken thighs, diced
• 1 cup peas, frozen or fresh
• 3 tablespoons cornstarch or arrowroot powder
• 1 cup all-purpose flour or gluten-free flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 3 tablespoons unsalted butter, cubed
• 1/2 cup buttermilk 
• 1 egg

Here's how to make it: 

1. Preheat oven to 400 degrees F with rack in the center. In an oven-safe skillet or cast iron pan (unless you are transferring to a casserole, then any skillet will do), add the olive oil over medium heat. When the oil is hot, add the leek with a good pinch of salt and pepper. Stir every now and then until leek is soft and just turning brown, about 4 to 5 minutes.
   
2. Add the chopped mushrooms to the leeks and cook for 8 to 10 minutes. Add the broth and rosemary sprigs. Bring to a boil for for about 2 minutes.
   
3. Add the carrots, chicken and a pinch more salt and pepper. Reduce heat to low. Cook for 9 to 10 minutes, or until the carrots are soft and chicken cooked through.
   
4. While the chicken cooks, mix the 3 tablespoons cornstarch with a few tablespoons of water. Set to the side.
   
5. Make the topping by adding the flour, baking soda and powder, and 1/4 teaspoon salt to a food processor. Pulse once or twice to mix, then add your butter and pulse a bit to combine. (You also could cut butter into the flour mixture with a knife or fork.) Transfer the flour mixture to a bowl and add the egg and buttermilk. Mix to form a sticky dough and set to the side. If you don't have buttermilk, you can use 1/2 cup milk mixed with 1/2 tablespoon lemon juice of vinegar. Let the mixture sit for five minutes before using.
   
6. When chicken is cooked, add peas and cook until they are warmed through. Remove the rosemary sprigs. Don’t worry if a few needles remain. Add the cornstarch mixture and stir for a minute until the mixture is a bit thickened. Taste and add more salt and pepper, if needed. If you would like, you can transfer mixture to a casserole dish now. Use a large spoon to drop the flour topping onto the vegetable and chicken mixture, then spread it with a butter knife. The mixture won’t be totally covered; just spread it over as much of the vegetables as you can.
   
7. Place in the oven and bake for 30 to 35 minutes, or until the topping is browned and cooked through and the vegetables are bubbly. Spoon into bowls and serve immediately. Enjoy! Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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