There’s nothing like going back to the stillness of your slow, small, country hometown. Everyone greets you with a wave, you feel like you can actually hear your thoughts, and the deliciousness of the food can’t be matched. The meal you look forward to the most is your favorite Chicken and Biscuit Cobbler made by your dear auntie. Nothing beats the creamy chicken filling that’s loaded with fresh garden veggies and herbs. And you can’t forget the flaky homemade buttery biscuits that rest on top of it all. It’s so, so satisfying and filled with lots of love. Warm your heart, reminisce about the good times, and fill your belly with some good ‘ole Chicken and Biscuit Cobbler!
Ingredients
- 3 tablespoons butter plus 1/2 cup butter, melted
- 1 cup carrots, sliced
- 1 medium onion, chopped
- 2 (8-ounce) packages fresh mushrooms, quartered
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- 3/4 cup whipping cream
- 1 tablespoon white wine vinegar
- 3 tablespoons chives, sliced, plus more for garnish
- 3 tablespoons parsley, chopped, plus more for garnish
- 2 teaspoons rosemary, chopped
- 2 teaspoons thyme leaves, chopped
- 8 cups chicken, cooked and shredded
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 1/2 cups self-rising flour
- 1/2 teaspoon sugar
- 1 1/4 cups buttermilk, chilled
- 1/2 cup bacon, cooked and chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Butter a 3-quart ceramic or glass baking dish.
Step 3 –In a Dutch oven over medium-high heat, melt 3 tablespoons of the butter.
Step 4 –Add the carrots and the onion to the melted butter and cook, for about 5 minutes.
Step 5 –Add the mushrooms to the veggie mixture and sauté until tender, about 5 minutes.
Step 6 –Stir the garlic into the veggie mixture and sauté until fragrant, about 2 minutes.
Step 7 –Add the wine to the veggie mixture and cook for about 2 minutes.
Step 8 –Sprinkle the veggie mixture with the all-purpose flour and cook, stirring constantly, for about 3 minutes.
Step 9 –Slowly add the broth to the veggie mixture, stirring constantly.
Step 10 –Bring the mixture to a boil and continue to stir constantly until thickened, about 3 minutes.
Step 11 –Stir the whipping cream, the white wine vinegar, the chives, the parsley, the rosemary, and the thyme into the thickened veggie mixture.
Step 12 –Stir the chicken into the seasoned veggie mixture and season with the salt and the pepper.
Step 13 –Cover the Dutch oven and carefully transfer it away from the heat.
Step 14 –In a medium bowl, whisk together the self-rising flour and the sugar.
Step 15 –In a small bowl, stir together the buttermilk and 1/2 cup of the melted butter.
Step 16 –Stir the buttermilk mixture and the bacon into the flour mixture until the dough pulls away from the side of the bowl.
Step 17 –Return the chicken mixture to medium-high heat, cooking while stirring constantly, until bubbly and hot, about 2 minutes.
Step 18 –Spoon the chicken mixture into the prepared baking dish.
Step 19 –Drop the dough by 1/4 cupful’s, 1/2-inch apart, onto the chicken mixture.
Step 20 –Bake, uncovered, until browned and bubbly, about 30-35 minutes.
Step 21 –Serve with the extra chives and the extra parsley.
