Comforting Casseroles
Chicken Cobbler with Drop Biscuits
Makes 6 to 8 servings
This is good old-fashioned comfort food at its best.
⅔ cup plus ¼ cup butter, divided
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 (8-ounce) package sliced fresh mushrooms
1 cup frozen peas, thawed
⅔ cup all-purpose flour
4 cups broth from Chicken and Broth (recipe follows)
½ cup heavy whipping cream
4 cups chopped cooked chicken from Chicken and Broth (recipe follows)
1 tablespoon minced fresh thyme
1½ teaspoons salt
1 teaspoon ground black pepper
2 (7.5-ounce) bags buttermilk complete biscuit mix
1 cup shredded Parmesan cheese
1 cup whole milk
1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
2. In a large skillet, melt ¼ cup butter over medium-high heat. Add celery, carrot, onion, and mushrooms; cook until vegetables are tender, 5 to 6 minutes. Stir in peas; remove from heat.
3. In a large Dutch oven, melt remaining ⅔ cup butter over medium heat. Add flour; cook, stirring constantly, for 2 minutes.
Add broth and cream, whisking until smooth. Cook, whisking constantly, until mixture is thickened, 3 to 4 minutes. Add vegetable mixture, chicken, thyme, salt, and pepper, stirring to combine. Spoon mixture into prepared pan.
4. In a medium bowl, stir together biscuit mix, cheese, and milk just until combined. Drop dough by heaping tablespoonfuls onto filling.
Bake until biscuits are golden brown and filling is hot and bubbly, 18 to 23 minutes.
