Chicken Cobbler with Red Lobster Biscuits
Add Preferred SourceWhen life gets busy and you’re craving something hearty, finding the right dinner can feel like a challenge. That’s where Chicken Cobbler with Red Lobster Biscuits comes in—it’s the ultimate comfort food that’s easy to pull together, even on hectic nights. With tender chicken and cheesy, golden biscuits, it’s rich, creamy, and guaranteed to satisfy when you need something cozy.
Cobblers have been around for a long time, decades in fact, but are primarily associated with desserts. Related to chicken pot pie and other savory dishes, chicken cobbler has surged in popularity thanks to social media. This version of chicken cobbler is made with Red Lobster Biscuits making it extra special and extra delicious.
What is Chicken Cobbler?
Chicken Cobbler with Red Lobster Biscuits is like a chicken casserole – or chicken pot pie – but topped with a biscuit layer instead of pastry or dough. It’s rich, chunky, creamy, and delicious, and my version is made from scratch with no canned soups with their sneaky ingredients and loads of sodium.
I make this version with cooked chicken. Grab a rotisserie chicken from your store and pull the meat off the bones, or use leftover baked or grilled chicken. I want to try it with leftover smoked chicken – I bet that’d be amazing!
If you’re looking for a simple, crowd-pleasing dinner that doesn’t take hours to prepare, this Chicken Cobbler with Red Lobster Biscuits is exactly what you need!
Ingredients
- Butter – You can use salted or unsalted; I adjust seasoning if using salted.
- Carrots – Use fresh carrots and slice evenly so they cook through without getting mushy.
- Onion – Yellow works best, white is fine too; dice evenly so it softens nicely in the filling.
- Fresh mushrooms – Button or cremini mushrooms work best; quarter if large.
- Garlic – I always use minced fresh garlic; jarred garlic can turn bitter.
- Dry white wine – Optional; can be skipped if preferred.
- All-purpose flour – Helps thicken the filling smoothly; gluten-free flour works as a substitute.
- Chicken broth – Homemade is great, but low- or no-sodium store-bought works well.
- Whipping cream – Adds richness; half-and-half works for a lighter option.
- Parsley – Add at the end for freshness and color; freshly chopped works best.
- Fresh thyme leaves – Adds gentle herbal flavor; dried thyme can be used in a pinch.
- Shredded cooked chicken – Rotisserie chicken is perfect, or use leftover baked or grilled chicken.
- Kosher salt and black pepper – Season to taste.
For the Biscuits:
- Red Lobster biscuit mix – Use according to package instructions for best results.
- Cheddar cheese, shredded – I always shred my own. Pre-shredded cheese is coated with anti-caking agents that mute the flavor and create a grainy melt.
- Butter – Melted, for brushing on top after baking to get that golden finish.
- Water
How To Make Chicken Cobbler with Red Lobster Biscuits
Scroll down for the printable recipe card with exact measurements.
Preheat your oven to 425°F.
Melt the butter in a large Dutch oven or skillet over medium heat. Add the carrots and onions and cook for about 5 minutes until slightly softened.
Add the mushrooms and cook another 5 minutes, then stir in the garlic and cook for 2 minutes until fragrant.
Pour in the white wine to deglaze, stirring to loosen any bits on the bottom. Let it simmer for 2 minutes, then turn off the heat.
Sprinkle the flour over the vegetables, stirring constantly for 3 minutes to form a paste. Gradually add the chicken broth, bring to a boil, then reduce to a simmer for 2 minutes until thickened.
Fold in the cream, parsley, thyme, and shredded chicken. Season with kosher salt and black pepper, then remove from heat.
If needed, transfer the filling to a baking dish.
In a separate bowl, mix the Red Lobster biscuit mix with shredded cheddar cheese and water until a dough forms. Spoon large portions of dough over the chicken filling, spacing them about ½ inch apart.
Bake for 20 minutes, until the biscuits are golden and the filling is bubbling. Let cool slightly. Brush the biscuits with melted butter mixed with the seasoning packet.
Serve and enjoy!
Chef Jenn’s Tips
- If you don’t have white wine on hand, give it a squeeze of lemon juice or add 1 tablespoon of apple cider vinegar. The bit of acidity really helps balance the flavors in this rich dish.
- To make things even easier, use a rotisserie chicken for the shredded cooked chicken in this recipe. It saves time and adds extra flavor.
- For extra fluffy biscuits, make sure not to overmix the dough. Stir just until everything is combined to avoid tough biscuits.
- If you like a little extra color, broil the cobbler for the last 2 minutes of baking to give the biscuits a golden-brown finish.
- You can add frozen peas or corn to the filling for some extra vegetables and color.
Make It A Meal
You can pair this Chicken Cobbler with Red Lobster Biscuits with a light side salad to balance out the richness. A simple green salad with a tangy vinaigrette or roasted Brussels sprouts would complement the flavors perfectly.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave for a quicker option. If you’d like to freeze it, assemble the cobbler up until the point of baking, but don’t bake it. Cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake at 425°F as instructed, adding an extra 5-10 minutes to the baking time if necessary.
Chicken Cobbler with Red Lobster Biscuits
Ingredients
- 3 tablespoons butter I cook with salted butter
- 1 cup carrots sliced
- 1 cup onion chopped
- 8 ounces fresh mushrooms cleaned and quartered if large
- 2 cloves garlic minced
- ½ cup dry white wine
- ⅓ cup all-purpose flour
- 3 cups chicken broth use homemade broth or stock or use store-bought low or no-sodium-added broth
- ¾ cup whipping cream
- 3 tablespoons parsley chopped
- 2 teaspoons fresh thyme leaves chopped
- 6 cups shredded cooked chicken
- kosher salt
- black pepper
for the biscuist
- 1 package Red Lobster biscuit mix
- 1 cup cheddar cheese shredded
- ¾ cup water
- ¼ cup butter melted
Instructions
- Preheat your oven to 425°F.
- Melt butter over medium heat. Sauté carrots and onions for 5 minutes, then add mushrooms for another 5 minutes. Stir in garlic and cook 2 minutes.
- Deglaze with white wine, simmer 2 minutes. Sprinkle flour, stir 3 minutes to form a paste. Gradually add chicken broth, simmer 2 minutes until thickened.
- Fold in cream, parsley, thyme, and shredded chicken. Season with salt and pepper. Transfer to baking dish if needed.
- Mix Red Lobster biscuit mix with cheddar cheese and water to form dough. Spoon over chicken filling, leaving ½-inch gaps.
- Bake 20 minutes until biscuits are golden and filling bubbles. Brush tops with melted butter mixed with seasoning.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- If you don’t have white wine on hand, give it a squeeze of lemon juice or add 1 tablespoon of apple cider vinegar. The bit of acidity really helps balance the flavors in this rich dish.
- To make things even easier, use a rotisserie chicken for the shredded cooked chicken in this recipe. It saves time and adds extra flavor.
- For extra fluffy biscuits, make sure not to overmix the dough. Stir just until everything is combined to avoid tough biscuits.
- If you like a little extra color, broil the cobbler for the last 2 minutes of baking to give the biscuits a golden-brown finish.
- You can add frozen peas or corn to the filling for some extra vegetables and color.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Oh, my! This sounds so good!
I have made chicken cobbler using another recipe. I am going to try this one, though. The addition of white wine, fresh carrots and celery, and other touches sounds like a great improvement. That’s why I’m giving it 5 stars.
I cook for my pastor, two retired priests, and a seminarian every Wednesday, and I make enough so they have leftovers through the week. I know this is something they will love. The only thing I will leave out is mushrooms, which are a bit polarizing – one of the priests thinks they are icky, although the rest of them love mushrooms. I will add either a salad as mentioned in the article, or maybe fresh steamed broccoli. And a nice pie with ice cream for dessert!
Sounds like a delish meal! ~Jenn