Cajun Chicken Cobbler with Cheddar Garlic Biscuits

Cajun chicken cobbler with golden cheddar garlic biscuits in a cast-iron skillet

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5 from 1 vote

Cajun Chicken Cobbler with Cheddar Garlic Biscuits

Cooked chicken and vegetables in a creamy Cajun-seasoned gravy bake beneath homemade cheddar garlic biscuits.

Prep Time25

Cook Time50

Resting Time10

Total Time1 25

Course: Dinner, Main Course

Cuisine: Cajun-Inspired, Southern

Keyword: Cajun chicken cobbler, cheddar garlic biscuits, chicken casserole, chicken cobbler recipe, one pan dinner

Servings: servings

Ingredients

Cajun Chicken Filling:

4 tablespoons unsalted butter
1 medium yellow onion diced
2 celery ribs diced
1 small red bell pepper diced
4 garlic cloves minced
1/3 cup all-purpose flour
2 teaspoons AB’s SPG
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper optional
3 cups low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
4 cups cooked shredded or chopped chicken
2 cups frozen mixed vegetables

Cheddar Garlic Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter grated or cut into small cubes
1 1/2 cups freshly shredded sharp cheddar cheese
1 1/4 cups cold buttermilk

Garlic Butter Finish:

2 tablespoons unsalted butter melted
1/4 teaspoon garlic powder
1 teaspoon finely chopped fresh parsley optional

Instructions

Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish.
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the onion, celery, and bell pepper. Cook for 5 to 6 minutes, stirring occasionally, until beginning to soften.
Add the garlic and cook for 30 seconds, just until fragrant.
Sprinkle 1/3 cup flour over the vegetables. Stir constantly and cook for 1 to 2 minutes.
Add AB’s SPG, smoked paprika, thyme, oregano, and cayenne. Stir for approximately 30 seconds.
Slowly pour in the chicken broth while whisking or stirring constantly. Add the heavy cream and Worcestershire sauce.
Bring the mixture to a gentle simmer. Cook for 3 to 5 minutes, stirring frequently, until the gravy lightly coats the back of a spoon.
Fold in the cooked chicken and frozen mixed vegetables. Simmer for another 2 to 3 minutes. Taste and adjust the seasoning if needed.
Transfer the hot filling to the prepared baking dish and spread it evenly.
To make the biscuit topping, whisk together 2 cups flour, baking powder, garlic powder, onion powder, and salt in a large bowl.
Add the cold grated butter and toss it through the flour. Fold in the shredded cheddar cheese.
Pour in the cold buttermilk and stir just until a shaggy dough forms. Do not overmix.
Drop approximately 12 equal portions of biscuit dough over the hot filling, leaving a little space between them.
Place the casserole dish on a rimmed baking sheet. Bake uncovered for 25 to 30 minutes, or until the filling is bubbling, the center biscuits are cooked through and golden, and the center filling reaches 165°F.
Mix the melted butter, garlic powder, and parsley. Brush it over the hot biscuits.
Rest the cobbler for 10 minutes before serving.

Notes

Build a lightly thickened filling before adding the biscuits so the base does not turn watery.
Keep the biscuit butter and buttermilk cold, then mix only until a shaggy dough forms.
Bake until the center biscuits are cooked through and the filling reaches 165°F, then rest for 10 minutes.

Estimated for one-eighth of the cobbler using cooked skinless chicken breast at a standard 140 g per cup, whole buttermilk, low-sodium broth and a Green Giant frozen-vegetable label reference. All butter and cheese are included. Optional cayenne, parsley and pan grease are excluded. Sodium is not reported because AB’s SPG label values could not be verified; its small contribution to the other estimates is excluded. Chicken type and brands change the estimate.

Nutrition