Maple Dijon Chicken Cobbler with Cheddar Biscuits.
This maple dijon chicken cobbler is the ultimate fall meal! Cozy and comforting, it’s like a stew and pot pie combined, with delicious cheddar biscuit clouds on top. Make it for someone you love!
I think I’ve found my new favorite comfort food.
This maple dijon chicken cobbler has a base of a delicious autumn stew, with bacon, veggies and chicken. It’s topped off with homemade cheddar biscuits that are incredibly flakey and soft. It’s like a pot pie but BETTER.
And packed with a ton of fall flavor. It just tastes like the season!
It’s one of those dishes that just tastes like the ultimate comfort food AND makes your whole house smell incredible. Cozy, fall-like, warm. I love it!
We have a silky chicken stew base with lots of veggies, bacon, some maple syrup and dijon mustard. It just sounds delicious! Then we go and top it with cheesy bread? I mean… give me all of it.
This is how I make it:
First up, the bacon. We have to get it crispy and render the fat!
Once there is enough of the bacon fat in the skillet, I toss in the chicken. This makes it so incredibly flavorful. It browns so well, gets super golden and stays juicy at the same time. Then I transfer both the bacon and chicken to a plate.
The veggies go in next. Carrots, celery, onions – you could add in mushrooms too. Or even butternut squash. Think of your favorite soup or stew veggies, plus things that sound fabulously ‘fall.”
Once the veggies are soft, I stir in some flour to create a roux. I pour in chicken stock to help thicken the base and then add the chicken and bacon back into the pot too. This is where our maple and dijon come in too! And it’s going into the oven, so it’s important to use an oven-safe skillet or dutch oven. I love the le creuset braiser. I use all sizes for so many dishes.
The filling should be nice and thick, but still a bit liquidy. It’s going to cook more in the oven. Now that it’s done, I make the biscuits real quick!
I used one of my biscuit recipes and modified it down a bit for a small batch. Not that extra biscuits are ever a problem. We’d gladly eat them. But I wanted to make sure that this made just enough to cover the top of a 12 inch skillet.
For the biscuits, I cut in some sharp white cheddar with the butter. It doesn’t look like much, but it tastes like everything.
It’s important here that you don’t make the biscuits super thick. Sure, I love a sky high biscuit too. But if you go too thick, the bottom half won’t cook since it spends most of its time hanging out in the soupy filling portion of our dish.
Because of this, when I cut my rounds out of my biscuit dough, I kept them about ½ – ¾ inch thick. Works perfectly!
Finally, this goes in the oven for a little nap. Our filling is mostly cooked so the flavors are just getting more acquainted with each other. The oven time is for the biscuits! We want golden, flaky clouds on top.
The end result of this is some of the BEST comfort food you will ever have. Cozy, comforting, stew-like, but thicker. Soup-like, but better. Pot pie-like, but with new and exciting flavors without being weird. It’s SO delicious that I’ve been making it my entire personality.
Maple Dijon Chicken Cobbler with Cheddar Biscuits
Maple Dijon Chicken Cobbler with Cheddar Biscuits
Ingredients
- 4 slices bacon, chopped
- 2 chicken breasts, chopped into pieces
- kosher salt and pepper
- 1 sweet onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves
- 2 tablespoons all-purpose flour
- 2 ½ cups chicken stock
- ⅓ cup heavy cream
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
cheddar biscuits
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup cold butter, cut into tiny pieces
- 1 cup grated sharp cheddar cheese
- ¾ cup buttermilk
- melted butter, for brushing
Instructions
- Preheat the oven to 425 degrees F.
- Heat a large (12 inch) oven-safe skillet over medium heat and add the bacon. Cook until it’s almost crispy. Season the chicken all over with salt and pepper. Add it to the pan and cook until it’s browned on all sides. Transfer the chicken and bacon to a plate.
- To the same skillet, add the onions, carrots, celery and garlic with a pinch of salt and pepper. Stir and cook, stirring often, until the veggies soften, about 5 to 6 minutes.
- Stir in the flour to create a roux. Mix it in well with the veggies. Cook for 4 to 5 minutes, until it’s golden and toasty. Slowly stream in the chicken stock, stirring while doing so, as it thickens. Stir in the cream, syrup and dijon, mixing until fully combined. Stir the chicken and bacon back in. Simmer the mixture for 3 to 5 minutes to bring everything together. Turn off the heat and make the biscuits.
cheddar biscuits
- In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for 2 to 3 minutes.
- Stir in the grated cheddar. Make a well in the center and pour in the milk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.
- Pat the dough into a circle that is about ¾ inch thick. Using a biscuit/cookie cutter, cut the dough into 6 or 7 rounds. Place them on top of the cobbler. Brush them with melted butter.
- Bake the cobbler for 15 to 20 minutes, until the biscuits are golden and cooked through. Be sure to check the bottoms of them!
- Let cool slightly before serving!
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The melty cheese!
