Chicken Cobbler Pot Pie
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 Tablespoons butter
  • 1 cup diced parsnip (you can substitute carrots)
  • 1 cup diced potato
  • 1 cup diced celery
  • 1 cup diced onion
  • 3 Tablespoons flour
  • pinch salt
  • 3 cups chicken stock (A note about chicken broth/stock -- I use almost exclusively the organic, free-range but not low sodium chicken broth from Trader Joe's. It is deep golden and very chickeny - the next best thing to homemade (both the nonorganic and low sodium versions are anemic in comparison.) A decent supermarket brand is Kitchen Basics.)
  • 3 cups cooked cubed/diced/shredded chicken
  • 3 Tablespoons fresh dill (can substitute in fresh thyme to taste -- probably closer to 1-2 tsp.)
  • ¼ c. grated parmesan
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch salt
  • ¼ c. parmesan plus more for topping
  • 4 Tablespoons butter, cut into cubes
  • ⅔ cup buttermilk
  1. Preheat the oven to 400 degrees.
  1. In a 2¼ quart dutch oven, melt the butter, add the vegetables and a pinch of salt, cover and cook, stirring frequently (you can take off the cover to stir) until the vegetables are almost tender (about 3-5 minutes). Add the flour and stir to coat the vegetables. Cook for a minute longer.
  2. Add the broth and cook, stirring frequently, until thickened. Add the chicken, parmesan and dill.
  1. In a large bowl, mix the flour, baking powder, baking soda, salt and parmesan. Using a pastry cutter or two knives, cut the butter into the flour mixture until the mixture is crumbly.
  2. Stir in the buttermilk, and mix until the mixture is a damp dough and the flour is incorporated.
  3. Pat into a rough circle, about 1.5 inches tall, and cut into rounds.
  4. Place the rounds on top of the pot pie filling (fill in any gaps with scraps) and sprinkle a couple additional tablespoons of parmesan over the top.
  5. Bake at 400 degrees 20-30 minutes, or until the biscuits are deep golden.
Recipe by The Domestic Front at