If you know us, you know we’re big fans of viral recipes. But very few recipes have been seen, cooked and enjoyed by more people than Matthew Bounds’ chicken cobbler recipe. More than 34 million have watched Bounds (aka @yourbarefootneighbor) make his easy and surprisingly tasty one-pan dish that’s sort of like a chicken pot pie and sort of like a savory cobbler. “I called it chicken cobbler as a joke, and it stuck,” he says in his latest video on the recipe.
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Now that Bounds has just published his southern-tinged cookbook, Come Fix You a Plate, the viral chicken cobbler recipe is making the rounds again in a big way. If you’ve never tried it before—and are a fan of chicken pot pie or casseroles in general—you’ll probably love this. Everyone else does!
Here’s What I Thought of the Chicken Cobbler
Jason Wilson/TasteofHome.com
Matthew Bounds’ Chicken Cobbler recipe is a super easy, casserole-style, one-pan dish. It calls for low-lift ingredients such as rotisserie chicken, frozen vegetables, cream of chicken soup and biscuit mix, but the end result is more than the sum of its parts. This is definitely not light fare, but once you start eating it, it’s hard to stop.
The only somewhat tricky ingredient is the very specific call for Red Lobster Cheddar Bay biscuit mix, but it’s worth seeking out and definitely brings something to the recipe. Bounds calls for 45 minutes of baking, but with my oven, I found I needed to let it cook a little longer.
I like the way the original recipe turned out, but I would suggest adding more seasoning, such as sauteed garlic or garlic powder, to the chicken and vegetable layer. Additionally, I would serve this with a generous hit of cracked black pepper.
How to Make Chicken Cobbler
Ingredients
- 1 rotisserie chicken, shredded
- 12 ounce bag of frozen peas and carrots
- Salt and pepper
- Sauteed garlic or garlic powder (optional)
- 2 cups Red Lobster Cheddar Bay biscuit mix
- 2 cups milk
- 2 cups chicken stock
- 10.5 ounce can cream of chicken soup
- 1 stick salted butter
Directions
Jason Wilson/TasteofHome.com
Step 1: Turn on the heat and melt
Heat oven to 350°F. Place butter in a 9-by-13-inch pan and pop the pan in the oven to melt the butter as it heats.
Step 2: Layer the chicken and vegetables
Once butter is melted, add the chicken and spread into an even layer. Next, layer the frozen vegetables over the top. Season with salt and pepper, garlic if desired, and any other spices or herbs.
Step 3: Pour the liquids
Mix together the milk and biscuit mix along with the seasoning packet that comes with Red Lobster Cheddar Bay mix. Pour that milk-biscuit mix over the chicken and vegetables as a layer—do not mix together. Next, whisk together the chicken stock and cream of chicken soup, then pour over the top as another layer. Do not mix that either.
Step 4: Bake it, rest it and serve
Bake uncovered for 45-50 minutes. It is going to look runny, but let it sit for at least 10 to 15 minutes. The sauce will thicken to a gravy consistency. Serve with cracked black pepper.
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