Ingredients
Scale
For the Filling:
- 2 cups cooked chicken (shredded or cubed)
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the Crust:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter (cubed)
- 1/2 cup milk
Instructions
- Vegetarian Option: Swap chicken for mushrooms or tofu and use vegetable broth.
- Cheesy Upgrade: Add shredded cheddar to the filling for extra flavor.
- Freezing: Assemble the cobbler and freeze before baking for up to 2 months.
- Reheating: Warm leftovers in the oven at 350°F (175°C) to maintain the crispiness of the crust.
Notes
- Vegetarian Option: Swap chicken for mushrooms or tofu and use vegetable broth.
- Cheesy Upgrade: Add shredded cheddar to the filling for extra flavor.
- Freezing: Assemble the cobbler and freeze before baking for up to 2 months.
- Reheating: Warm leftovers in the oven at 350°F (175°C) to maintain the crispiness of the crust.
- Prep Time: 15minutes
- Cook Time: 30minutes