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Golden baked crust bubbling in a glass baking dish in the oven, similar to this chicken cobbler recipe
Chef Emma

Southern Chicken Cobbler

Shredded rotisserie chicken and frozen mixed vegetables layered over melted butter, topped with a poured self-rising flour batter and creamy chicken broth, then baked without stirring until the topping rises golden through a thick, savory sauce. 8 servings in a 9x13 dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Bottom layer
  • ½ cup unsalted butter 1 stick / 113 g
  • 3 cups shredded rotisserie chicken about 420 g, skin removed
  • 12 oz frozen mixed vegetables 340 g bag, about 2½ cups; do not thaw
Batter
  • 1½ cups self-rising flour 190 g, spooned and leveled; see the post for a substitute
  • 1½ cups whole milk 360 ml
  • ½ tsp black pepper
  • ½ tsp garlic powder
Sauce
  • 2 cups low-sodium chicken broth 480 ml
  • 1 can condensed cream of chicken soup 10.5 oz / 298 g; or the from-scratch sauce in the post
  • ½ tsp poultry seasoning or dried thyme optional

Equipment

  • 9x13-inch (3-quart) baking dish
  • Mixing bowl and whisk
  • Rimmed baking sheet (to catch drips)
  • Instant-read thermometer

Method
 

  1. Heat the oven to 350°F (175°C) with a rack in the middle. Put the butter in the 9x13 dish and set it in the oven for 4 to 6 minutes, until melted but not browned. Tilt the dish to coat the bottom.
  2. Scatter the shredded chicken evenly over the butter, then sprinkle the frozen vegetables over the chicken, breaking up any clumps. Do not stir.
  3. Whisk the self-rising flour, pepper and garlic powder in a bowl, then whisk in the milk until just smooth. Pour the batter slowly and evenly over the vegetables.
  4. In the same bowl, whisk the broth, cream of chicken soup and poultry seasoning until smooth. Pour it gently over the batter, over the back of a spoon if you can. Do not stir; it will look soupy.
  5. Set the dish on a rimmed baking sheet and bake uncovered for 45 to 60 minutes, until the top is deep golden, the edges bubble and the center is set and reads 165°F (74°C).
  6. Let the cobbler rest 10 to 15 minutes so the sauce thickens, then scoop and serve.

Notes

A glass dish usually needs the full 60 minutes; a metal pan is often done near 45. For a from-scratch sauce, cook 3 tbsp butter with 3 tbsp flour for 1 minute, whisk in 2 cups broth and 1 cup milk, season and simmer 3 to 4 minutes, then use it in place of the broth and soup. Self-rising flour substitute: 1½ cups all-purpose flour, 2¼ tsp baking powder and a scant ½ tsp salt. Refrigerate leftovers within 2 hours, eat within 3 to 4 days and reheat to 165°F (74°C). Calories are an estimate per serving from USDA FoodData Central values for the card ingredients.