Chicken & Biscuit Dinner Cobbler

Nothing beats a cozy, comforting dinner on a busy weeknight — and this Chicken & Biscuit Dinner Cobbler delivers just that. Imagine juicy, tender chicken chunks simmered in a creamy, savory sauce, topped with buttery, golden biscuits that bake to perfection right on top. Every bite is warm, hearty, and deeply satisfying — the perfect mix of flavors and textures.

This dish takes all the best parts of classic chicken pot pie but makes it easier and faster. Instead of fiddling with pie crust, you get fluffy biscuits baked right into the cobbler. It’s a one-pan dinner that comes together in under an hour, making it perfect for busy families, weeknight dinners, or even lazy Sunday suppers.

I’ve tested this recipe multiple times, tweaking the sauce to make it extra creamy without being heavy, and perfecting the biscuit topping so it turns out light and flaky every single time. Plus, I’ll show you how to swap in rotisserie chicken, frozen veggies, or even pre-made biscuits if you want to save extra time.

If you’re craving comfort food that’s easy, quick, and downright delicious, this Chicken & Biscuit Dinner Cobbler will become your go-to recipe.

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What Makes This Chicken & Biscuit Dinner Cobbler Special?

• Quick & Easy: No complicated techniques — ready in under 60 minutes.

• One-Pan Wonder: Everything bakes in the same dish for easy cleanup.

• Fluffy, Golden Biscuits: Perfectly tender on the inside, crisp on the outside.

• Family-Friendly: Loved by kids and adults alike.

• Flexible Ingredients: Use fresh, frozen, or leftover chicken and veggies.

Tip: For even faster prep, use rotisserie chicken and frozen mixed vegetables — no one will know the difference!

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Ingredient Notes

Key Ingredients

• Cooked Chicken (3 cups, diced)
  Use leftover roasted chicken, shredded rotisserie, or quickly sautéed chicken breasts. For convenience, rotisserie works best.

• Mixed Vegetables (2 cups)
  Frozen mixed veggies (peas, carrots, corn, green beans) save prep time, but you can use fresh if preferred.

• Cream of Chicken Soup (1 can, 10.5 oz)
  Adds creaminess and flavor without making the sauce too heavy. Swap with cream of mushroom or celery if desired.

• Chicken Broth (2 cups)
  Thins out the sauce while boosting savory depth. Vegetable broth works as a substitute.

• Heavy Cream (½ cup)
  Makes the filling silky and rich. For a lighter version, use half-and-half or whole milk.

• Refrigerated Biscuit Dough (1 can, 8 biscuits)
  The easiest option for fluffy, golden biscuit topping. Homemade biscuits also work beautifully.

• Seasonings
  Garlic powder, onion powder, dried thyme, salt, and black pepper — simple but flavorful.

• Butter (4 tbsp)
  For sautéing and adding richness to the sauce.

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How To Make Chicken & Biscuit Dinner Cobbler

Step 1: Preheat the Oven

Preheat to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.

Step 2: Make the Creamy Chicken Filling

1. Melt 4 tbsp butter in a large skillet over medium heat.

2. Add 1 cup diced onion and sauté for 3-4 minutes until soft and fragrant.

3. Stir in cream of chicken soup, chicken broth, heavy cream, and seasonings.

4. Cook for 5-6 minutes, stirring often, until the sauce slightly thickens.

Tip: The sauce should coat the back of a spoon but still be pourable.

Step 3: Add Chicken & Veggies

Stir in 3 cups cooked chicken and 2 cups mixed vegetables. Simmer for 2 minutes to heat through.

Step 4: Assemble the Cobbler

Pour the filling into your prepared baking dish. Arrange 8 refrigerated biscuits evenly on top.

Step 5: Bake to Golden Perfection

Bake uncovered for 25-30 minutes, until the biscuits are golden brown and the filling is bubbling.

Tip: For extra-crispy biscuits, brush the tops with melted butter halfway through baking.

Step 6: Rest & Serve

Let the cobbler rest for 5 minutes before serving — this helps the filling set slightly.

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Storage Options

• Room Temperature: Best eaten fresh but can sit out for up to 2 hours.

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze unbaked cobbler for up to 2 months; bake straight from frozen, adding 10 extra minutes.

• Reheating: Warm in the oven at 350°F for 15-20 minutes to keep biscuits crispy.

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Variations and Substitutions

• Cheesy Chicken Cobbler: Add 1 cup shredded cheddar to the filling.

• Buffalo Style: Mix ¼ cup buffalo sauce into the sauce for a spicy twist.

• Vegetarian Version: Skip the chicken and use mushrooms + extra veggies.

• Low-Carb Swap: Replace biscuits with a cauliflower topping for a lighter option.

• Seasonal Flavors: Use butternut squash or zucchini depending on what’s in season.

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Frequently Asked Questions

Q1. Can I make this ahead of time?
Yes! Assemble the cobbler, cover tightly, and refrigerate up to 24 hours before baking.

Q2. Can I use canned chicken?
Absolutely. Drain it well and mix it directly into the filling.

Q3. My biscuits aren’t browning. What should I do?
Brush the tops with melted butter and switch to broil for 1-2 minutes at the end.

Q4. Can I skip the cream of chicken soup?
Yes — replace it with ½ cup sour cream plus ½ cup extra broth.

Q5. How do I prevent soggy biscuits?
Bake uncovered and ensure the oven is fully preheated.

Q6. Can I double this recipe?
Yes, but bake it in a large roasting pan and add 5-7 extra minutes to the cooking time.

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Conclusion

This Chicken & Biscuit Dinner Cobbler is comfort food done right — warm, creamy, and irresistibly hearty. Whether you’re feeding your family on a busy weeknight or hosting friends, it’s the kind of recipe everyone will love. Try it once, and it’ll quickly become part of your regular dinner rotation.

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