Chicken & Biscuit Cobbler Recipe 

How to make a delicious and creamy chicken and vegetable cobbler topped with buttermilk biscuits.

Ingredients:

• 3 Tablespoons Butter (42g)
  
• 2-3 Carrots, Sliced
  
• Half a Yellow Onion, Chopped
  
• 16 oz. Mushrooms, Chopped (454g)
  
• 2 Teaspoons Minced Garlic (10g)
  
• ½ Cup White Wine (120ml)
  
• 1/3 Cup Flour (45g)
  
• 3 Cups Chicken Broth (720ml)
  
• ¾ Cup Heavy Whipping Cream (180ml)
  
• 3 Tablespoons Chopped Chives
  
• 1 Tablespoon Parsley Flakes
  
• 2 Teaspoons Chopped Rosemary
  
• Salt & Pepper to Taste
  
• 3 Cups Shredded Cooked Chicken
  
• 1 ¼ Cups Buttermilk (300ml)
  
• ½ Cup Melted Butter (120ml)
  
• 2 ½ Cups Flour (340g)
  
• 2 Teaspoons Baking Powder (10g)
  
• ¼ Teaspoon Baking Soda
  
• 1 Teaspoon Sugar
  

Directions:

1. In a large skillet, melt the 3 tablespoons of butter over medium high heat. Add the carrots and onion, saute 5 minutes. Add mushrooms; cook 5 more minutes or until tender. Stir in garlic. Add wine and cook 2 minutes. Sprinkle with 1/3 cup flour and cook stirring constantly. Slowly add broth, stirring constantly. Continue to stir while bringing to a boil, until thickened. Stir in cream, chives, parsley, rosemary, salt, pepper, and chicken. Remove from heat and set aside.
   
2. In a bowl, whisk together the flour, baking powder, baking soda, and sugar. In another bowl, combine the buttermilk and melted butter. Stir buttermilk mixture into flour mixture until dough pulls away from sides of bowl.
   
3. Spray a 3 qt. baking dish (or two 8 by 8 inch) with cooking spray. Spoon the chicken-vegetable mixture into the dish. Drop the biscuit dough by ¼ cupfuls, 1 inch apart, onto chicken mixture.
   
4. Bake in a preheated oven at 400F for 30-35 minutes or until browned and bubbly.
   

| Makes about 8 servings.