BUFFALO CHICKEN COBBLER

Buffalo Chicken Cobbler image

Provided by @MakeItYours

Number Of Ingredients 18

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2 lb chicken cut into small bite sized pieces
1 teaspoon olive oil
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
3 tablespoons butter
1/4 cup diced celery
3 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 cup Buffalo wing sauce ( I used Franks Red Hot Buffalo Wing Sauce)
1 cup frozen mixed vegetables
2 cups flour
2 teaspoons baking powder
pinch of salt
1 stick of butter, chilled
4 oz crumbled blue cheese
2 tablespoons chopped fresh chives
1 1/2 cups heavy cream, divided

Steps:

Heat olive oil in a large deep skillet over medium heat. Add chicken pieces. Sprinkle chicken with salt and poultry seasoning; cook chicken until no longer pink. Remove chicken, set aside. Add butter to the same skillet. Stir in celery and flour. Whisk in chicken broth and milk until no lumps remain. Stir in Buffalo wing sauce and frozen vegetables and chicken pieces.
Pour mixture into an 8 x 8 inch baking dish that has been sprayed with non-stick spray.
To prepare the biscuits, combine flour, baking powder and salt in a large bowl. Cut in cold butter until mixture is crumbly. Mix in crumbled blue cheese and chives; followed by 1 1/2 cups of heavy cream. Work the dough by hand until it comes together (it will remain a bit crumbly). Scoop dough by hand or cookie scoop and place scoops over chicken mixture. Brush remaining 1/4 cup of heavy cream over the top of the biscuits.
Place cobbler in an oven that has been preheated to 375 degrees. Bake cobbler for 30-40 minutes or until biscuits are brown and the mixture is bubbly.