Food and Recipes Recipes Chicken-and-Biscuit Cobbler Recipe 3.5 (6) 6 Reviews This savory biscuit-topped cobbler is the most comforting dinner you'll serve this holiday season. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on July 22, 2021 Print Share Share Tweet Pin Email Active Time: 1 hrs 15 mins Total Time: 1 hrs 45 mins Yield: 8 serves Even though we love a sweet cobbler for dessert, this savory Chicken-and-Biscuit Cobbler is one of our all-time favorite recipes. This hearty cobbler is an ideal comfort food to warm your family up on chilly fall and winter nights. This recipe calls for shredded chicken, so you can pick up a rotisserie chicken from the store or stop by a local barbecue joint for some. What sets this cobbler apart from any other casserole is that it's topped with fluffy homemade biscuits (that happen to have chopped bacon in them). This recipe would be a great one to save in the freezer and have on hand for holiday company or family gatherings. Ingredients 3 tablespoons butter 1 cup sliced carrots 1 medium onion, chopped 2 (8-oz.) packages fresh mushrooms, quartered 2 garlic cloves, minced ½ cup dry white wine ⅓ cup all-purpose flour 3 cups reduced-sodium chicken broth ¾ cup whipping cream 1 tablespoon white wine vinegar 3 tablespoons sliced chives 3 tablespoons chopped parsley 2 teaspoons chopped rosemary 2 teaspoons chopped thyme leaves 8 cups shredded cooked chicken Kosher salt Freshly ground black pepper 2 ½ cups self-rising flour ½ teaspoon sugar 1 ¼ cups chilled buttermilk ½ cup butter, melted ½ cup chopped cooked bacon (about 5 thick bacon slices) Garnishes: chopped fresh chives and parsley Directions Preheat oven to 400°F. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with ⅓ cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat. Whisk together 2 ½ cups self-rising flour and ½ tsp. sugar in a medium bowl. Stir together buttermilk and ½ cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl. Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level ¼ cupfuls, ½ inch apart, onto chicken mixture. Bake at 400°F for 30 to 35 minutes or until browned and bubbly. Alison Miksch Print