Cheesy Chicken Vegetable Cobbler

Cheesy Chicken Vegetable Cobbler requires roughly 1 hour and 40 minutes from start to finish. One serving contains 627 calories, 39g of protein, and 31g of fat. For $1.97 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of baking powder, sweet potatoes, dairy milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 44 foodies and cooks. This recipe is typical of Southern cuisine. It is brought to you by An Edible Mosaic. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is tremendous. If you like this recipe, you might also like recipes such as Chicken Vegetable Cobbler, Chicken & Vegetable Cheesy Pasta, and Cheesy Chicken and Vegetable Quinoa.

Servings: 10

Preparation duration: 35 minutes

Cooking duration: 65 minutes

 

Ingredients:

2 teaspoons baking powder

1 bay leaf

3 medium carrots, scrubbed and chopped

2 large stalks celery, scrubbed and chopped

2 (7 oz/198 g) packs GO Veggie! Lactose-Free Cheddar Shreds

½ cup (120 ml) dry white wine or low-sodium chicken stock

1¾ teaspoons coarse kosher salt, divided

1 (15.25 oz/432 g) can corn kernels, rinsed and drained

1 cup (237 ml) dairy-free “milk” (or any kind you like)

4 cups (950 ml) dairy-free “milk” (or any kind you like), at room temperature

1 teaspoon Dijon mustard

6 tablespoons all-purpose flour

2 cups (255 g) all-purpose flour

2 teaspoons minced fresh thyme

4 large cloves garlic, minced

½ teaspoon ground black pepper, divided

1 large onion, chopped

1 cup frozen green peas, thawed

½ teaspoon fine salt

2 lbs (907 g) boneless, skinless chicken breast, cubed

½ teaspoon smoked paprika

2 medium sweet potatoes, scrubbed and cubed into ½-inch pieces

4 tablespoons vegetable oil, divided

3 tablespoons vegetable shortening

Vegetable shortening, to grease the dish

2 teaspoons Worcestershire sauce

Equipment:

casserole dish

oven

pot

bowl

wooden spoon

whisk

Cooking instruction summary:

Preheat oven to 400F; grease a 9 by 13-inch casserole dish with shortening.Add 3 tablespoons oil to a 5-quart pot over medium-high to high heat. Season the chicken with 1 teaspoon salt and teaspoon black pepper; add the chicken to the hot pot and cook until browned on the outside, about 5 minutes (it will still be pink in the center, but it will finish cooking later). Transfer the chicken to a bowl and set aside.Turn the heat down to medium; to the same pot, add the sweet potato and cook (covered) for 5 minutes, stirring occasionally.Add the carrot, celery, onion, remaining 1 tablespoon oil, remaining teaspoon salt, and remaining teaspoon black pepper. Cover the pot and cook until the veggies start to get tender, about 6 to 8 minutes.Add the garlic, thyme, bay leaf, and flour, and cook 1 to 2 minutes more, stirring constantly.Stir in the white wine (or chicken stock) and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pot. Cook until the liquid is evaporated, about 30 seconds to 1 minute, stirring constantly.Add the milk, Worcestershire sauce, Dijon, smoked paprika, and browned chicken, and stir until the sauce is lump-free. Turn the heat down to medium-low, cover the pot, and bring to a simmer, stirring occasionally.Add the cheddar shreds and stir until theyre completely melted; turn off the heat and stir in the corn and peas. Remove and discard the bay leaf. Pour the cheesy chicken stew mixture into the prepared casserole dish.For the biscuit topping, whisk together the flour, thyme, baking powder, and salt in a medium bowl. Use a fork to cut the shortening into the flour mixture (do not completely combine the shortening and flour; there should be some larger pieces about the size of peas). Stir the milk into the flour/shortening mixture with a wooden spoon, being careful not to over-mix.Drop the biscuit dough out onto the top of the cheesy chicken stew mixture, leaving about 2 inches between each (I used a 2 tablespoon-sized scoop and I got 15 biscuits).Bake (uncovered) until the biscuits are puffed and golden in places, and a wooden pick inserted into the center of a biscuit comes out clean, about 25 minutes.Let the casserole sit for 10 minutes before serving.

 

Step by step:


1. Preheat oven to 400F; grease a 9 by 13-inch casserole dish with shortening.

2. Add 3 tablespoons oil to a 5-quart pot over medium-high to high heat. Season the chicken with 1 teaspoon salt and teaspoon black pepper; add the chicken to the hot pot and cook until browned on the outside, about 5 minutes (it will still be pink in the center, but it will finish cooking later).

3. Transfer the chicken to a bowl and set aside.Turn the heat down to medium; to the same pot, add the sweet potato and cook (covered) for 5 minutes, stirring occasionally.

4. Add the carrot, celery, onion, remaining 1 tablespoon oil, remaining teaspoon salt, and remaining teaspoon black pepper. Cover the pot and cook until the veggies start to get tender, about 6 to 8 minutes.

5. Add the garlic, thyme, bay leaf, and flour, and cook 1 to 2 minutes more, stirring constantly.Stir in the white wine (or chicken stock) and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pot. Cook until the liquid is evaporated, about 30 seconds to 1 minute, stirring constantly.

6. Add the milk, Worcestershire sauce, Dijon, smoked paprika, and browned chicken, and stir until the sauce is lump-free. Turn the heat down to medium-low, cover the pot, and bring to a simmer, stirring occasionally.

7. Add the cheddar shreds and stir until theyre completely melted; turn off the heat and stir in the corn and peas.

8. Remove and discard the bay leaf.

9. Pour the cheesy chicken stew mixture into the prepared casserole dish.For the biscuit topping, whisk together the flour, thyme, baking powder, and salt in a medium bowl. Use a fork to cut the shortening into the flour mixture (do not completely combine the shortening and flour; there should be some larger pieces about the size of peas). Stir the milk into the flour/shortening mixture with a wooden spoon, being careful not to over-mix.Drop the biscuit dough out onto the top of the cheesy chicken stew mixture, leaving about 2 inches between each (I used a 2 tablespoon-sized scoop and I got 15 biscuits).

10. Bake (uncovered) until the biscuits are puffed and golden in places, and a wooden pick inserted into the center of a biscuit comes out clean, about 25 minutes.

11. Let the casserole sit for 10 minutes before serving.


Nutrition Information:

Quickview
625k Calories
39g Protein
29g Total Fat
51g Carbs
34% Health Score
Limit These
Calories
625k
31%

Fat
29g
45%

  Saturated Fat
15g
94%

Carbohydrates
51g
17%

  Sugar
9g
10%

Cholesterol
100mg
33%

Sodium
1096mg
48%

Get Enough Of These
Protein
39g
78%

Vitamin A
10598IU
212%

Vitamin B3
16mg
82%

Selenium
49µg
70%

Vitamin B6
1mg
61%

Phosphorus
558mg
56%

Calcium
534mg
53%

Vitamin B2
0.72mg
42%

Folate
143µg
36%

Vitamin B1
0.49mg
33%

Vitamin B12
1µg
30%

Potassium
1037mg
30%

Vitamin E
4mg
28%

Manganese
0.55mg
28%

Vitamin C
20mg
25%

Vitamin B5
2mg
23%

Fiber
5g
21%

Iron
3mg
21%

Zinc
2mg
19%

Copper
0.37mg
19%

Magnesium
70mg
18%

Vitamin K
14µg
14%

Vitamin D
1µg
12%

covered percent of daily need
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Food Joke

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