Best Chicken Pot Cobbler Recipes

Crock Pot Chicken Cobbler image

Provided by MsSally

Categories Chicken

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 14

3 cups potatoes, cubed
2 cups carrots, cubed
1 cup onion, chopped
15 ounces canned green beans, drained
15 ounces canned corn, drained
10 ounces cream of chicken soup
1 lb boneless skinless chicken breast
1 -2 teaspoon garlic powder
1 teaspoon dried thyme
pepper, to taste
paprika, to taste
1/4 cup water
1 tablespoon cornstarch
rice or noodles, for serving

Steps:

Place carrots and potatoes in microwave safe dish with 1/4 cup water. Place in microwave for 3 minutes Drain.
Put potatoes, carrots, onion, green beans and corn in crock pot. Pour in 3/4 of can of cream of chicken, garlic powder and thyme. Stir.
Place chicken breasts on top of vegetables, spoon remaining soup over chicken breasts covering each. Season with paprika and pepper.
Turn crock pot to low and cook for 8 hours.
30 minutes before serving, break up chicken with a spoon. If sauce needs to thicken, dissolve cornstarch in water and add to crock pot. Turn on high for about 20 to 30 minutes or till thick as desired.
Spoon mixture over hot biscuits, rice or noodles. Enjoy.

Nutrition Facts : Calories 425.7, Fat 8, SaturatedFat 2, Cholesterol 78.3, Sodium 974.3, Carbohydrate 58.3, Fiber 9.4, Sugar 9.8, Protein 32.6

Chicken Pot Cobbler image

Provided by Tom Miller

Categories Casseroles

Time 1h35m

Number Of Ingredients 18

1 1/2 lb boneless chicken thighs cubed 1" pcs
1 1/2 c whole milk or condensed milk
1 1/2 c self rising flour
1 large potato peeled, diced and boiled about 10 minutes then drained
1/2 c carrots, diced (i use frozen)
1/2 c sweet peas (i use frozen)
3/4 c red and green bell peppers, chopped (i like to use red and green for the color)
1 medium onion, chopped
3 clove garlic, fine chopped or minced
1 can(s) cream of celery soup
1 c chicken stock or broth
1/2 tsp salt (or to taste)
1/2 tsp black pepper
1 Tbsp oregano flakes
2 tsp parsley flakes
2 tsp cajun or creole seasoning
3 Tbsp olive oil
1 stick butter

Steps:

1. Preheat oven to 350 degrees
2. Mix flour and milk in a bowl and set aside.
3. Heat olive oil in a large skillet over med-high heat, then add onions, peppers and carrots sautee til tender, about 5 minutes.
4. Put the whole stick of butter into a 9 x 13 or comparable casserole dish and put into oven to melt the butter.
5. Add chicken and garlic to the skillet with onions and peppers. Sear the chicken for a couple of minutes then lower heat to med-low and simmer for 4-5 minutes keeping well stirred.
6. Add potatoes, sweet peas, soup, chicken broth and seasonings to skillet, stir in well and simmer another 2 - 3 minutes then turn off burner or remove skillet from heat.
7. Butter should be melted by this time, so remove casserole dish from oven and pour the flour/milk batter into the dish.
8. Take a large spoon and dip the skillet mixture into the casserole dish a spoon at a time in random spots to allow the batter to ooze between/around the mixture.
9. Bake un covered for about an hour, give or take 10 minutes or so depending on the oven, til the batter has risen and turned golden brown. Remove from oven and let sit about 5 minutes before serving.