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An easy and small batch version of the viral Chicken Cobbler recipe. Made in an 8×8 baking dish, this cobbler is perfect for two, and there’s still leftovers!
I’m not exactly sure where this recipe originated. It has different names, but the most popular is “Viral Chicken Cobbler.” I first saw it on Instagram, from an account called Your Barefoot Neighbor. This account belongs to Matthew Bounds, and he’s the author of the cookbook “Come Fix You A Plate.” It’s also all over TikTok, Facebook, and Pinterest.
This isn’t my recipe, but we are totally obsessed with it! The original recipe makes a 9×13 inch baking dish full of cobbler. I hesitated to make it for a long time, because even if I shared it with my dad, there is no way we could eat it all. So I decided to figure out how to make a small batch, and after a few tries, I got it right.
How To Make
- Gather the ingredients.
- In a medium bowl, whisk together the Red Lobster biscuit mix and seasoning packet.
- Divide the biscuit mixture into two equal parts. (A little over one cup each.)
- Set aside half of the biscuit mixture, and place the other half in an airtight container to use the next time you make this recipe.
- In an 8×8 baking dish, melt the 4 tablespoons butter.
- Add the chicken and spread to the edges.
- Top the chicken with the peas and carrots.
- Sprinkle the onion powder, garlic powder, and pepper on top of the peas and carrots.
- DO NOT STIR.
- In a small bowl or 2-cup measurer, add 1/2 to 3/4 of the can of cream of chicken soup.
- Add one cup chicken broth and stir to combine.
- Pour the soup/broth mixture on top of the cobbler ingredients.
- In the same small bowl or 2-cup measurer, add 1 cup milk. Add the biscuit mix and stir with a fork until well combined.
- Pour the biscuit mix/milk mixture over the cobbler ingredients.
- DO NOT STIR.
- Bake at 350 degrees F for 45 minutes.
- Remove from oven. Let sit 10 minutes before serving.
Chicken Cobbler Helpful Tips
- This chicken cobbler is all about the layers, so don’t stir it!
- Follow the directions to let is sit for 10 minutes before serving. Yes…it’s hard! But if you serve it right away, it’s very soupy. The cobbler thickens as it cools.
- This cobbler is a splurge. It isn’t terribly unhealthy, but I don’t put it on the menu rotation more than once a month. And I won’t make it during the summer months. Honestly though, we could eat it once a week!
- Any kind of chicken can be used. Rotisserie chicken or leftovers work great. Any kind of frozen veggies can be used. Just use what you have on hand, or what your family likes best.
- If you are wondering, it’s not a mistake that there’s no salt listed in the ingredients. This recipe has tons of flavor, and doesn’t need additional salt.
- The layer assembly order and ingredients vary from recipe to recipe. Sometimes the biscuit mix/milk layer is added before the soup/broth. At the end of the day, it doesn’t really matter!
- Make sure your dishwasher is fairly empty when you make this chicken cobbler. It makes clean-up a breeze.
Lower Sodium Version
- Use unsalted butter, salt-free chicken breasts, low sodium cream of chicken soup, unsalted chicken broth.
- Slightly increase the amounts of the onion powder and garlic powder.
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Gluten-Free Version
- Substitute gluten-free Red Lobster Cheddar Biscuit Mix for the regular variety.
- Use gluten-free cream of chicken soup.
- Make sure the chicken broth is gluten-free.
Storing + Freezing
- Store any leftover chicken cobbler in the refrigerator, covered tightly with plastic wrap. I store it right in the baking dish. Reheat in the microwave.
- I have never done it, but you can freeze this cobbler after it has baked. I’m not sure how the biscuit topping will taste after it has thawed, so if you try it, please let us know.
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Small Batch Chicken Cobbler
Ingredients
- 4 tablespoons salted butter
- 2 cups chicken (chopped or shredded)
- 1 cup frozen peas and carrots
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- fresh cracked black pepper
- 6 oz. cream of chicken soup (About 1/2 of the can. Use as much as you want.)
- 1 cup chicken broth
- 1 cup milk
- 6 oz. Red Lobster Cheddar Garlic Biscuit Mix (half of an 11.36 oz. box)
Instructions
- Gather all of the ingredients.
- In a medium bowl, whisk together the Red Lobster biscuit mix and seasoning packet.
- Divide the biscuit mixture into two equal parts. (A little over one cup each.)
- Set aside half of the biscuit mixture, and place the other half in an airtight container to use the next time you make this recipe.
- Preheat your oven to 350 degrees F.
- In an 8×8 baking dish, melt the 4 tablespoons butter.
- Add the chicken and spread to the edges.
- Top the chicken with the peas and carrots.
- Sprinkle the onion powder, garlic powder, and pepper on top of the peas and carrots. DO NOT STIR.
- In a small bowl or 2-cup measurer, combine 1/2 can cream of chicken soup and 1 cup chicken broth. Stir well.
- Pour the soup/broth mixture on top of the cobbler ingredients.
- In the same small bowl or 2-cup measurer, combine 1 cup milk and the biscuit mix. Stir well with a fork.
- Pour the biscuit mix/milk mixture over the cobbler ingredients. DO NOT STIR.
- Bake at 350 degrees F for 45 minutes.
- Remove from oven. Let sit 10 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
I only have it 3 stars because I just don’t think you can beat an old fashioned chicken pot pie. However, on those days when I don’t want to put in the extra effort, this is perfect! I added mushrooms, spinach, corn, and fresh thin sliced carrots to mine. Also, I didn’t have any milk so evaporated milk mixed with water had to do. I’m nothing if not innovative.
The size was a great idea for just me and my husband. We sorta liked this recipe, however, we found it to be a little bland. I’m going to make it again and add some more seasonings. The spices on the rotisserie chicken is on the skin, which I didn’t use, so you’re left with unseasoned chicken. Next time I will coat the chopped up chicken in seasonings prior to adding the frozen veggies (which are also unseasoned right out of the bag). I will also add onions and grated cheese to the mix and I believe the whole bag of biscuit mix, because it hardly had any crust on top and I love the “cobbler” idea with lots of crust.
In the oven now. I decided to saute abiut 1/2 cup onion to add to the veg. Just a heads up
Pillsbury makes a cheddar garlic biscuit mix that uses just milk and it comes in a 6oz. pouch. So I used that, and while it doesnt have a seperate seasoning pkg. it tastes pretty good. Just added a tad more milk. Also noticed that you did not use the cheddar atop the veggies. I put mine in the biscuit batter. I’m sure its all good. Sure smells good.
Ann, I made this recipe for my husband and I. It was so delicious, a week later, I made it for a young couple and their two toddlers from our church on their moving day – so she wouldn’t have to cook. It’s a great recipe! Thank you for sharing!