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Chicken Cobbler
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Ingredients
0 of 22 gathered
Step by step
Method
9 steps
- 1
Heat the oven to 400°F and set out a 10–12-inch oven-safe skillet. Pat 1 pound boneless chicken thighs dry, cut them into bite-size pieces, and season with salt and pepper.
- 2
Heat 1 tablespoon oil over medium-high. Cook the chicken in one layer for about 6 minutes, turning once or twice, until golden outside and nearly cooked through. Move it to a plate.
- 3
Add the remaining tablespoon of oil, then the mushrooms, onion, and garlic. Cook for about 5 minutes, stirring, until the onion is soft and most of the mushroom moisture has cooked away.
- 4
Pour in the chicken broth, ½ cup milk, thyme, and poultry seasoning. Bring it to a gentle simmer, scraping up the browned bits.
- 5
Whisk the cornstarch with the cold water until smooth. Stir it into the simmering skillet and cook 2–3 minutes, until the gravy thickens enough to coat a spoon. Loosen it with a splash of broth if needed.
- 6
Return the chicken and frozen peas and carrots to the skillet. Stir so the pieces are spread evenly, then turn off the heat.
- 7
Whisk the flour and baking powder in a bowl. Add 1 cup milk and 6 tablespoons melted butter and stir just until no dry flour remains. Fold in the cheddar, garlic powder, Cajun seasoning, and parsley; a few small lumps are fine.
- 8
Pour the topping over the hot filling without stirring the layers. Bake 25–30 minutes, until the top is golden and the edges are bubbling. Check a thick chicken piece for 165°F.
- 9
Let the cobbler stand 10 minutes so the gravy settles. Brush the top with the remaining 2 tablespoons melted butter just before serving.