If you are craving comfort food that wraps you in cozy, homey flavors, this Chicken and Mushroom Cobbler Recipe is about to become your new favorite. Imagine tender shredded chicken nestled in a creamy, mushroom-studded sauce, all topped with fluffy, golden-brown biscuits baked to perfection. The harmony of rich textures and the freshness from herbs makes every bite a delight, turning a humble meal into something truly special. Whether it’s a weekend family dinner or a simple treat after a long day, this cobbler delivers warmth and satisfaction in every forkful.
Ingredients You’ll Need
The beauty of this Chicken and Mushroom Cobbler Recipe lies in its approachable ingredients that combine to create layers of flavor and texture. Each component plays a key role—from the aromatic vegetables that infuse the broth, to the fresh parsley that adds brightness, and the flaky biscuits that crown the dish with buttery goodness.
- 4 medium carrots, peeled: Provide natural sweetness and depth to the chicken broth.
- 3 large celery stalks, halved: Add a subtle earthiness and texture to the broth.
- 1 large onion, quartered: Offers aromatic foundation to infuse richness in the poaching liquid.
- 4 bay leaves: Bring a gentle herbal note enhancing overall flavor complexity.
- 10 whole peppercorns: Give a mild spicy kick, keeping the broth lively.
- Handful of fresh parsley: Used in both broth and biscuit dough for fresh, green undertones.
- 1 whole chicken (~4½ lbs): The star ingredient, gently poached to yield tender, shreddable meat.
- 12 cups (3 qts) water: Used to create a flavorful, homemade chicken broth.
- 6 tbsp (3 oz) butter: Essential for sautéing mushrooms and enriching the filling.
- 6 cups button mushrooms, sliced: Add umami and meaty texture that complements the chicken.
- â…” cup all-purpose flour: Used as a thickening agent for the creamy filling.
- 1 cup whole milk: Balances creaminess without overwhelming richness.
- 1 cup heavy cream: Offers decadence and smooth texture to the filling.
- 2 tsp salt: Enhances all flavors; adjust to your taste.
- ½ tsp freshly ground black pepper: Adds subtle heat and depth.
- 4 cups all-purpose flour: Base for the tender biscuit topping.
- 1 tbsp baking powder: Leavens biscuits for a light, airy crumb.
- 1 tsp baking soda: Works with buttermilk for perfect biscuit rise.
- 1½ tsp salt: Seasoning that brings out biscuit flavor.
- ½ cup chopped fresh parsley: Infuses freshness directly into the biscuit dough.
- 1 cup cold butter, cubed: Creates flaky layers in the biscuit topping.
- 2 cups buttermilk: Adds tang and tenderizes biscuit dough.
- 1 egg, beaten (for egg wash): Provides a beautiful glossy finish on the biscuits.
How to Make Chicken and Mushroom Cobbler Recipe
Step 1: Poach the Chicken to Perfection
Start by making your own flavorful chicken broth which is the heart of this dish. Combine the whole chicken with carrots, celery, onion, bay leaves, peppercorns, fresh parsley, and water in a large pot. Bring everything to a boil, then reduce the heat and gently simmer for about an hour. This slow cooking tenderizes the chicken and extracts incredible flavor. Once done, remove the chicken to cool, strain the broth to keep it silky smooth, and discard the vegetables and herbs.
Step 2: Prepare the Creamy Mushroom and Chicken Filling
With your homemade broth ready and the chicken shredded, the filling comes together beautifully. Melt the butter in a large pan and sauté the sliced mushrooms until soft and fragrant. Sprinkle in the all-purpose flour and cook for a minute to eliminate that raw flour taste. Gradually whisk in six cups of your reserved chicken broth followed by whole milk and heavy cream. Let this luscious mixture simmer until thickened to a velvety consistency. Season it well with salt and freshly ground black pepper, then fold in the shredded chicken. This filling promises to be rich, meaty, and comforting.
Step 3: Make the Fluffy Biscuit Topping
Preheat your oven to 375°F (190°C) to get it ready while you prepare the biscuit dough. In a large bowl, mix together the flour, baking powder, baking soda, salt, and fresh parsley. Cut in the cold butter pieces until the mixture looks crumbly and resembles coarse breadcrumbs. Stir in the buttermilk just until the dough holds together; don’t overmix or you’ll lose that tender texture. This biscuit dough is slightly rustic and packed with flavor, perfect as a topping for your cobbler.
Step 4: Assemble and Bake Your Cobbler
Pour the luscious chicken and mushroom filling into a greased 9×13 inch baking dish, spreading it evenly. Using a spoon or your hands, drop mounds of biscuit dough across the surface. Don’t worry about perfect shapes—this rustic look just adds to the charm! Brush the tops generously with the beaten egg to get a shiny, golden crust. Bake in the preheated oven until the biscuits are puffed up and beautifully browned, and the filling is bubbling hot. The enticing aroma that fills your kitchen will make waiting nearly impossible.
How to Serve Chicken and Mushroom Cobbler Recipe
Garnishes
This Chicken and Mushroom Cobbler Recipe shines with simple garnishes that highlight its rustic elegance. Sprinkle chopped fresh parsley over the hot biscuits just before serving. A light dusting of cracked black pepper can add a subtle bite that contrasts with the creamy filling. For an extra touch of indulgence, a small pat of butter melting on top fresh from the oven is hard to resist.
Side Dishes
While this cobbler is hearty enough to be a meal on its own, some crisp, fresh sides can balance the richness perfectly. A crisp green salad with a tangy vinaigrette or steamed green beans with lemon zest bring a fresh, bright contrast. Roasted root vegetables or a simple coleslaw also pair wonderfully, adding color and crunch to your plate.
Creative Ways to Present
For a more festive presentation, serve individual cobblers in ramekins for perfect personal portions. Top each with a sprig of fresh thyme or parsley for an elegant touch. Or spoon out a hearty serving onto plates, pairing it with a drizzle of herb-infused olive oil or a small salad arranged artfully alongside. Whether casual or special occasion, this cobbler fits effortlessly into your meal plan.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and mushroom cobbler keeps its charm for up to three days when stored in an airtight container in the refrigerator. The biscuits may lose some crispness, but the flavors actually deepen over time, making next-day servings just as satisfying.
Freezing
This recipe freezes beautifully. Assemble the cobbler but refrain from baking it. Cover tightly with foil or plastic wrap, and freeze for up to three months. When you’re ready, bake it directly from frozen—just add extra baking time until the filling bubbles and the topping is golden.
Reheating
To reheat, place leftovers in a preheated oven at 350°F (175°C) for 20–30 minutes, or until heated through and the biscuit topping regains its delightful crispness. Avoid microwaving if possible, as it can make the biscuits soggy and the filling less appetizing.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Boneless, skinless chicken thighs work great and tend to stay juicy. Adjust cooking time when poaching since thighs cook faster than a whole bird.
What type of mushrooms works best for the filling?
Button mushrooms are classic and yield a nice texture, but cremini or baby bella mushrooms add a deeper, earthier flavor if you want a twist.
Can I make the biscuit topping gluten-free?
Yes, you can substitute with a gluten-free baking flour blend. Just be sure it includes xanthan gum for structure, and keep an eye on the dough consistency, adjusting buttermilk as needed.
Is there a vegetarian version of this cobbler?
While the traditional Chicken and Mushroom Cobbler Recipe centers on chicken, you can create a vegetarian version by using vegetable broth and adding hearty vegetables like cauliflower or lentils in place of chicken.
How can I make the filling thicker if it’s too runny?
If the filling seems thin after simmering, mix a tablespoon of flour or cornstarch with cold water and whisk it in, cooking for a few more minutes until it thickens nicely.
Final Thoughts
This Chicken and Mushroom Cobbler Recipe is the kind of dish that feels like a warm hug from the inside out. Its comforting textures, savory flavors, and the delightful biscuit topping make it a standout meal to enjoy any time you crave something hearty and homemade. Give it a try—you’ll find it quickly becomes a beloved classic in your recipe rotation.
Print
Chicken and Mushroom Cobbler Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This hearty Chicken Cobbler with Mushrooms is a comforting dish featuring tender poached chicken and sautéed mushrooms in a creamy sauce, topped with fluffy homemade buttermilk biscuits baked to golden perfection. Perfect for family dinners, this recipe combines wholesome ingredients for a satisfying meal bursting with rich flavors and textures.
Ingredients
Soup Base and Chicken
- 4 medium carrots, peeled
- 3 large celery stalks, halved
- 1 large onion, quartered
- 4 bay leaves
- 10 whole peppercorns
- Handful of fresh parsley
- 1 whole chicken (~4½ lbs)
- 12 cups (3 qts) water
Filling
- 6 tbsp (3 oz) butter
- 6 cups button mushrooms, sliced
- â…” cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 tsp salt
- ½ tsp freshly ground black pepper
Biscuit Topping
- 4 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1½ tsp salt
- ½ cup chopped fresh parsley
- 1 cup cold butter, cubed
- 2 cups buttermilk
- 1 egg, beaten (for egg wash)
Instructions
- Poach Chicken: In a large pot, combine the whole chicken with carrots, celery, onion, bay leaves, peppercorns, fresh parsley, and 12 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1 hour, until the chicken is fully cooked and tender. Remove the chicken from the pot and set aside. Strain the broth through a fine sieve to remove the vegetables, herbs, and peppercorns, and reserve this flavorful broth for the filling.
- Prepare Filling: Shred the poached chicken into bite-sized pieces. In a large pan, melt the butter over medium heat and sauté the sliced mushrooms until they release their moisture and begin to brown. Stir in ⅔ cup of all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in 6 cups of the reserved chicken broth to avoid lumps. Add the whole milk and heavy cream, then simmer the mixture until it thickens into a creamy sauce. Season with 2 teaspoons salt and ½ teaspoon freshly ground black pepper. Stir in the shredded chicken to combine everything evenly.
- Make Biscuits: Preheat your oven to 375°F (190°C). In a large bowl, whisk together 4 cups of all-purpose flour, baking powder, baking soda, salt, and chopped fresh parsley. Using a pastry cutter or your fingers, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. Pour in the buttermilk and stir just until the dough comes together; do not overmix to keep the biscuits tender.
- Assemble Cobbler: Grease a 9×13-inch baking dish and pour the chicken and mushroom filling evenly into it. Drop spoonfuls of the biscuit dough mounded on top of the filling, covering as much as possible. Brush the biscuits generously with the beaten egg wash for a beautiful golden finish during baking.
- Bake: Place the assembled cobbler in the preheated oven and bake for approximately 25-30 minutes, or until the biscuit topping is golden brown and cooked through. Let the cobbler rest for a few minutes before serving.
Notes
- Make sure not to overmix the biscuit dough to ensure soft, fluffy biscuits.
- Use fresh mushrooms for the best flavor; cremini or baby bella mushrooms work well as alternatives.
- Leftover cooked chicken or rotisserie chicken can be used in a pinch but fresh poaching enhances flavor.
- The broth can be made in advance and refrigerated for better taste development.
- For a richer biscuit topping, you can substitute part of buttermilk with sour cream.
