Description
A comforting chicken pot pie meets cobbler in this easy-to-make dish perfect for busy weeknights.
Ingredients
Scale
- 3 cups cooked chicken
- 2 cloves garlic, minced
- ½ tsp garlic powder
- 1 medium potato, diced
- ½ tsp dried thyme
- 1 small yellow onion, diced
- 2 cups chicken broth
- 1 tbsp baking powder
- ½ tsp black pepper
- 1 ⅓ cups flour
- 1 ½ tsp salt
- 6 tbsp unsalted butter
- ½ cup cheddar cheese, shredded
- 1 ⅔ cups whole milk
- 2 cups frozen mixed vegetables
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, heat a little oil over medium heat. Sauté the minced garlic, diced onion, and diced potato until softened (about 5-7 minutes).
- Stir in the cooked chicken, frozen mixed vegetables, chicken broth, dried thyme, salt, and black pepper. Let this mixture simmer for about 5 minutes.
- In a separate bowl, mix flour, baking powder, 1 ½ tsp salt, and garlic powder. Cut in cold unsalted butter until the mixture is crumbly.
- Stir in the whole milk and shredded cheddar cheese until just combined. Don’t overmix!
- Pour the chicken mixture into a greased baking dish and then drop spoonfuls of the batter over the top.
- Bake in the preheated oven for 30-35 minutes until the topping is golden brown and the edges are bubbly.
- Allow the Cobbler to cool for a few minutes before serving.
Notes
Serve warm with a side salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken pot pie, cobbler, comfort food, easy dinner, weeknight meal