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Image illustrates chicken cobbler.

Chicken Cobbler with Vegetarian Option

This Chicken Cobbler is the definition of comfort food—creamy, savory, and baked to golden perfection all in one skillet. Tender bites of chicken (or jackfruit for a hearty vegetarian twist) are simmered with peas and carrots in a rich, velvety sauce, then topped with fluffy, buttermilk sourdough drop biscuits that bake right on top until golden brown. Every scoop is warm, cozy, and full of flavor, making it perfect for chilly evenings, family dinners, or anytime you’re craving a rustic, home-cooked meal. The best part? It all comes together in just one pan, so you get maximum comfort with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Equipment

  • 1 12 inch cast iron skillet.

Ingredients
  

For the Chicken Cobbler

  • 2 cups cooked chicken breast or thighs (or 2 cups jackfruit for vegetarian)
  • 1 cup frozen peas and carrots
  • 1 can cream of chicken soup (or cream of mushroom)
  • ½ tsp garlic powder
  • Salt & pepper to taste

For the Biscuit Topping

  • ½ cup sourdough starter or discard
  • ½ cup cold buttermilk
  • ½ cup cold butter
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 ¾ cups all-purpose flour

Instructions
 

For the Chicken Cobbler

  • Preheat oven to 375°F. In a cast iron skillet, cook chicken until done (or soften jackfruit).
  • Stir in peas, carrots, and soup. Season with garlic powder, salt, and pepper.
  • Drop spoonfuls of biscuit dough over the filling.
  • Bake 25–30 minutes until biscuits are golden and filling is bubbling.
  • Serve warm and enjoy!

For the Biscuit Topping

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Cut the cold butter into small cubes and add it to the flour mixture. Use your fingertips or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
  • Add your sourdough starter and buttermilk to the flour mixture. Stir gently until just combined. Be careful not to overmix, as this can lead to tough biscuits.
  • Use a spoon or a cookie scoop to drop spoonfuls of the dough onto the prepared cobbler. Space them about 2 inches apart.