Chicken-and-Biscuit Cobbler

YieldMakes 8 servings

Total Time1 Hour 45 Mins

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Ingredients

  • 3 tablespoons butter
  • 1 cup sliced carrots
  • 1 medium onion, chopped
  • 2 (8-oz.) packages fresh mushrooms, quartered
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 3/4 cup whipping cream
  • 1 tablespoon white wine vinegar
  • 3 tablespoons sliced chives
  • 3 tablespoons chopped parsley
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme leaves
  • 8 cups shredded cooked chicken
  • Kosher salt
  • Freshly ground black pepper
  • 2 1/2 cups self-rising flour
  • 1/2 teaspoon sugar
  • 1 1/4 cups chilled buttermilk
  • 1/2 cup butter, melted
  • 1/2 cup chopped cooked bacon (about 5 thick bacon slices)
  • Garnishes: chopped fresh chives and parsley

Preparation

    Step 1

    Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.

    Step 2

    Whisk together 2 1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.

    Step 3

    Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.

    Step 4

    Bake at 400° for 30 to 35 minutes or until browned and bubbly.


Originally published on Southern Living, Chicken-and-Biscuit Cobbler.