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Check out these helpful tips from my friends at Spicy Southern Kitchen gave about the preparation of chicken cobbler:
“Chicken Cobbler takes a fair amount of preparation, but it makes plenty to feed a family of 4 for 2 nights and its a meal the whole family will enjoy.
I usually poach the chicken and remove the meat from the bones a day ahead of time. I shred it into bite-sized pieces and store it in a ziptop bag for easy cleanup. Remember to save 4 cups of the cooking liquid. You will use it to make the filling.”
Even though chicken cobbler isn’t the quickest meal to prepare on the planet, you’ll find that it’s well worth every second of slaving in the kitchen. It’s a bit time consuming but it’s really easy to make.
1⁄2 cup Land O Lakes butter, divided
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1 (8-ounce) package sliced fresh mushrooms
1 cup Green Giant frozen peas, thawed
2⁄3 cup Gold Medal all-purpose flour
4 cups reserved College Inn chicken broth
1⁄2 cup Land O Lakes heavy whipping cream
4 cups reserved chopped cooked Tyson, chicken
1 tablespoon minced fresh thyme
11⁄2 teaspoons Morton salt
1 teaspoon ground black pepper
2 (7.5-ounce) bags complete buttermilk biscuit mix (Bisquick)
⅔ cup shredded Kraft Parmesan cheese
⅔ cup shredded Kraft Cheddar Cheese
1 cup whole TruMoo milk
Chicken and Broth
1 (4½-pound) chicken, giblets removed
2 stalks celery cut into large pieces
1 onion, quartered
¼ cup chopped parsley
4 sprigs fresh thyme
2 McCormick bay leaves
1 tablespoon Morton salt
½ teaspoon ground black pepper
Quick Tip: Fee free to use any variation of vegetables in this recipe.
Thank you to Spicy Southern Kitchen for this recipe.