Chicken Cobbler: 13 No-Stir Biscuit Suppers, From the Viral Pan to Thanksgiving Turkey Leftovers

Chicken cobbler is the weeknight supper everyone is suddenly searching for, and it earns the fuss. You melt butter in a pan, scatter in chicken and vegetables, pour a biscuit batter and a creamy broth over the top, and then you do the hardest part: you do not stir. The oven turns it into a bubbling pot pie filling under a golden, buttery cheddar crust. It is cheap, feeds a crowd and borrows a trick from grandma’s fruit cobblers. Here are 13 savory cobblers and their cousins, starting with the no-stir pan that started it all and including a turkey version that will rescue your Thanksgiving leftovers in a few weeks. Grab a 9×13 pan and a hungry family..

No-Stir Cheddar Garlic Chicken Cobbler

This is the chicken cobbler that sends people running for a 9×13 pan. Melted butter goes in first, then chicken and frozen vegetables, then a cheddar garlic biscuit batter, and finally a creamy broth poured gently over everything. The batter rises through the sauce and bakes into a golden, cheesy crust. Serve it any night you would reach for chicken pot pie recipes..

You will need: 1/2 cup butter, 3 cups shredded cooked chicken, 2 cups frozen mixed vegetables, 2 cups cheddar garlic biscuit mix or homemade biscuit mix, 1 cup shredded cheddar, 1 1/2 cups milk, 1 can (10.5 oz) condensed cream of chicken soup, 2 cups chicken broth, 1/2 tsp garlic powder, pepper

How to make it: 1. Heat oven to 350F and melt the butter in a 9×13 pan in the oven. 2. Scatter chicken and vegetables over the butter. 3. Whisk biscuit mix, cheddar and milk and pour evenly over the top; do not stir. 4. Whisk soup, broth, garlic powder and pepper until smooth and pour slowly over the batter; do not stir. 5. Bake 45 to 50 minutes until golden and bubbling, then rest 10 minutes.

Cheesy Ham, Potato and Broccoli Cobbler

Holiday ham leftovers have a new home. Diced ham, tender potatoes and little broccoli florets are folded into a creamy sauce, then buried under a blanket of melted cheddar until the top turns golden and bubbly. It tastes like scalloped potatoes and a ham dinner in every bite. This is the ham cousin of chicken cobbler. Serve it with cheap potato dinners on busy nights. Will you save some ham for this?

You will need: 3 cups diced cooked ham, 1 1/2 lb potatoes diced small, 2 cups small broccoli florets, 4 tbsp butter, 1 onion chopped, 1/4 cup flour, 2 cups milk, 1 cup chicken broth, 2 cups shredded cheddar, pepper

How to make it: 1. Heat oven to 400F and simmer potatoes in salted water 8 minutes; add broccoli for the last minute and drain. 2. Cook onion in butter, stir in flour, then whisk in milk and broth and simmer until thick. 3. Melt in 1 cup cheddar, then add ham, potatoes, broccoli and pepper. 4. Pour into a baking dish and cover with the rest of the cheese. 5. Bake 25 minutes until golden and bubbling.

Classic Creamy Chicken Cobbler From Scratch

If you prefer to skip canned soup, this from-scratch chicken cobbler has a silky homemade sauce of butter, flour, broth and milk, loaded with chicken, carrots, celery and peas. Fluffy biscuit rounds go on top and bake until tall and golden. It tastes like Sunday dinner at grandma’s. It belongs right next to other casseroles made from scratch. Biscuits or crust, what do you prefer?

You will need: 4 tbsp butter, 1 onion, 2 carrots, 2 celery stalks diced, 1/3 cup flour, 2 cups chicken broth, 1 cup milk, 3 cups cooked chicken, 1 cup frozen peas, 1 tsp thyme, salt, pepper; biscuit topping: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/2 cup cold butter cubed, 3/4 cup milk

How to make it: 1. Heat oven to 400F. 2. Cook onion, carrots and celery in butter 6 minutes, stir in flour and cook 1 minute. 3. Whisk in broth and milk and simmer until thick, then add chicken, peas, thyme, salt and pepper and pour into a 9×13 dish. 4. For biscuits, whisk flour, baking powder and salt, cut in the butter until crumbly and stir in milk until just combined; pat 3/4 inch thick and cut rounds. 5. Set biscuits on the hot filling and bake 20 to 25 minutes until golden.

Sausage Gravy Breakfast Cobbler

Biscuits and gravy, the Southern breakfast classic, becomes a one-pan bake built just like a chicken cobbler, perfect for holiday mornings. Peppery sausage gravy goes into the dish and fluffy biscuits bake right on top, soaking up the creamy sauce from below. It sits happily beside other Southern breakfast classics. Who is staying over for breakfast?

You will need: 1 lb breakfast sausage, 1/4 cup flour, 3 cups milk, 1/2 tsp black pepper, salt; biscuit topping: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/2 cup cold butter cubed, 3/4 cup milk

How to make it: 1. Heat oven to 400F. 2. Brown sausage in a skillet, breaking it up, until cooked through. 3. Sprinkle in flour and cook 1 minute, then whisk in milk and simmer until thick; season and pour into a 9×13 dish. 4. For biscuits, mix the biscuit dough; cut rounds. 5. Set biscuits over the hot gravy and bake 20 to 25 minutes until golden.

Leftover Turkey Cobbler With Sage Biscuits

Save this one for the Friday after Thanksgiving. Leftover turkey and vegetables go into a gravy sauce, and the biscuit topping gets a handful of crumbled leftover stuffing and fresh sage. It works exactly like a chicken cobbler. If you still have turkey after that, try leftover turkey tetrazzini. What leftovers would you add?

You will need: 4 cups chopped cooked turkey, 2 cups leftover or frozen mixed vegetables, 2 cups leftover gravy, 1 cup chicken broth; biscuit topping: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/2 cup cold butter cubed, 3/4 cup milk, 1 cup crumbled leftover stuffing, 1 tbsp chopped fresh sage

How to make it: 1. Heat oven to 400F. 2. Warm gravy and broth, add turkey and vegetables and heat until steaming, then pour into a greased 9×13 dish. 3. For the topping, mix the biscuit dough, then fold in stuffing and sage. 4. Drop spoonfuls over the hot filling. 5. Bake 25 to 30 minutes until golden and the filling reaches 165F.

Chili Cobbler With a Cornbread Crust

Chili and cornbread are best friends, so why not bake them together? A thick pot of beef and bean chili like this one goes into the pan, and a sweet cornbread batter is spread on top. It is a cozy, budget-friendly supper for cold nights and game days. Need a base recipe? Start with these easy chili recipes. Would you add jalapenos?

You will need: 1 lb ground beef, 1 onion, 2 garlic cloves, 2 tbsp chili powder, 1 tsp cumin, 1 can (15 oz) kidney beans drained, 1 can (15 oz) diced tomatoes, 1 can (8 oz) tomato sauce, salt; cornbread: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 1 egg, 1/3 cup melted butter; 1 cup shredded cheddar

How to make it: 1. Brown beef with onion and garlic and drain the fat. 2. Add spices, beans, tomatoes and sauce and simmer 20 minutes until thick. 3. Heat oven to 400F and pour chili into a 9×13 dish. 4. Whisk the cornbread ingredients until just combined and spread over the hot chili; sprinkle with cheese. 5. Bake 25 to 30 minutes until the cornbread is golden and cooked through.

Buffalo Chicken Cobbler

Game day just found its new star. Shredded chicken is tossed in a creamy buffalo sauce with a little cream cheese, then covered in fluffy biscuits and baked until bubbling. Ranch or blue cheese on top makes it taste like wings. This chicken cobbler is a crowd pleaser on football Sundays. Serve it with celery sticks and more buffalo chicken recipes. Mild or extra hot?

You will need: 3 cups shredded cooked chicken, 1/2 cup buffalo-style hot sauce, 4 oz cream cheese softened, 1/2 cup ranch dressing, 1 cup shredded mozzarella, 2 celery stalks diced; biscuit topping: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/2 cup cold butter cubed, 3/4 cup milk; blue cheese crumbles or ranch to finish

How to make it: 1. Heat oven to 400F. 2. Stir hot sauce, cream cheese and ranch until smooth, then fold in chicken, celery and mozzarella and spread in a greased 9×9 dish. 3. For biscuits, mix the biscuit dough. 4. Drop spoonfuls over the filling. 5. Bake 22 to 25 minutes until golden; finish with blue cheese or ranch.

Chicken Stew Under a Puff Pastry Lid

Short on time for biscuits? A sheet of store-bought puff pastry turns a pot of creamy chicken stew into a golden, flaky showpiece. Lay the pastry over the hot filling, crimp the edges against the dish and watch it puff up tall and shiny in the oven. If you love a simple stew, try this chicken potato stew too. Pastry or biscuits tonight?

You will need: 4 tbsp butter, 1 onion, 2 carrots, 2 celery stalks, 1/3 cup flour, 2 1/2 cups chicken broth, 1/2 cup milk, 3 cups cooked chicken, 1 cup frozen peas, 1 tsp thyme, salt, pepper, 1 sheet puff pastry thawed, 1 egg beaten

How to make it: 1. Heat oven to 400F. 2. Cook vegetables in butter 6 minutes, stir in flour, then whisk in broth and milk and simmer until thick. 3. Add chicken, peas, thyme, salt and pepper and pour into a deep baking dish. 4. Lay the pastry over the top, crimp the edges, cut 2 small slits and brush with egg. 5. Bake 25 to 30 minutes until puffed and deep golden.

Bacon Ranch Chicken Cobbler

Chicken, bacon and ranch is one of America’s favorite flavor combinations, and it shines under a biscuit crust. Crispy bacon and chicken are stirred into a creamy ranch sauce with a little cheddar, and the biscuits soak up all that savory flavor. It is a family-friendly chicken cobbler. Out of packets? Make your own with homemade ranch seasoning. Who in your family loves ranch the most?

You will need: 3 cups cooked chicken diced, 8 slices bacon cooked and crumbled, 1 can (10.5 oz) condensed cream of chicken soup, 1/2 cup sour cream, 1 tbsp dry ranch seasoning, 1/2 cup milk, 1 cup shredded cheddar; biscuit topping: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/2 cup cold butter cubed, 3/4 cup milk

How to make it: 1. Heat oven to 400F. 2. Whisk soup, sour cream, ranch seasoning and milk, then stir in chicken, most of the bacon and half the cheddar. 3. Spread in a greased 9×13 dish. 4. For biscuits, mix the biscuit dough; drop over the filling and top with the rest of the cheese and bacon. 5. Bake 22 to 25 minutes until golden and bubbling.

Beef and Mushroom Stew Cobbler With Herb Scones

In Britain, a cobbler is often savory: a rich beef stew topped with herb scones that look like cobblestones, which may be where the name comes from. This version starts with a chunky stew of beef, mushrooms, carrots and potatoes simmered in a deep gravy until tender, then the scones bake right on top. For more ideas, browse these hearty beef stew recipes. Would your family love this one?

You will need: 2 lb beef chuck cubed, 2 tbsp oil, 8 oz mushrooms, 1 onion, 3 carrots, 2 potatoes diced, 2 tbsp tomato paste, 3 tbsp flour, 3 cups beef broth, 1 tsp thyme, salt, pepper; scones: 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup cold butter, 2 tbsp chopped parsley and chives, 3/4 cup milk

How to make it: 1. Brown beef in oil in batches, then cook mushrooms, onion and carrots 5 minutes. 2. Stir in tomato paste and flour, add broth, potatoes and thyme and return the beef. 3. Cover and simmer 1 1/2 to 2 hours until tender, then pour into a baking dish. 4. Heat oven to 400F; rub butter into flour, baking powder and salt, add herbs and milk and cut 2-inch rounds. 5. Set scones over the hot stew and bake 20 to 25 minutes until golden.

Southwest Chicken Cobbler With Cornbread Topping

This Tex-Mex chicken cobbler swaps biscuits for a sweet, golden cornbread topping. Underneath sits a filling of chicken, black beans, corn, salsa and green chiles, all bubbling in a cheesy sauce. Top with sour cream, avocado and cilantro. Still arguing over sweet or savory? Settle the great cornbread sugar debate first. Would this make your taco night list?

You will need: 3 cups shredded cooked chicken, 1 can (15 oz) black beans drained, 1 cup corn, 1 cup salsa, 1 can (4 oz) diced green chiles, 1 tsp cumin, 1 cup shredded cheddar; cornbread: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 1 egg, 1/3 cup melted butter

How to make it: 1. Heat oven to 400F. 2. Mix chicken, beans, corn, salsa, chiles, cumin and half the cheese in a greased skillet or 9×13 dish. 3. Whisk cornmeal, flour, sugar, baking powder and salt, then stir in milk, egg and butter. 4. Spread over the filling and sprinkle with the remaining cheese. 5. Bake 25 to 30 minutes until golden and a toothpick comes out clean.

Steak and Gravy Pie, the British Cousin

Across the Atlantic, the cozy cousin of the savory cobbler is the steak pie: tender beef in rich onion gravy under a golden pastry top, served with a pile of green peas and extra gravy poured all around. Curious what else the two countries call by different names? Read our American and British food mix-ups. Pie or cobbler?

You will need: 2 lb beef chuck cubed, 2 tbsp oil, 2 onions sliced, 3 tbsp flour, 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp thyme, salt, pepper, 1 sheet puff pastry or pie dough, 1 egg beaten, frozen peas to serve

How to make it: 1. Brown beef in oil in batches, then soften the onions. 2. Stir in flour, add broth, Worcestershire and thyme, return beef and simmer covered 1 1/2 hours. 3. Cool the filling and spoon into 4 ramekins. 4. Heat oven to 400F, top each with pastry, crimp and brush with egg. 5. Bake 25 minutes until golden and serve with peas and extra gravy.

Chicken Cobbler With Drop Biscuit Dumplings

Chicken and dumplings is the soul of Southern comfort food, and this version bakes it instead of simmering it on the stove. A brothy, creamy chicken filling goes into the dish, and big spoonfuls of soft biscuit dough are dropped on top. It may be the coziest chicken cobbler of the bunch. For the stovetop original, see Dolly Parton’s chicken and dumplings. Dumplings or biscuits, why not both?

You will need: 4 tbsp butter, 1 onion, 2 carrots, 2 celery stalks, 1/4 cup flour, 4 cups chicken broth, 1/2 cup milk, 4 cups shredded cooked chicken, 1 tsp thyme, salt, pepper; drop biscuits: 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 1/2 cup melted butter, 1 cup buttermilk

How to make it: 1. Heat oven to 400F. 2. Cook vegetables in butter 6 minutes, stir in flour and cook 1 minute. 3. Whisk in broth and milk and simmer 5 minutes, then add chicken, thyme, salt and pepper and pour into a deep 9×13 dish. 4. Stir flour, baking powder, salt, melted butter and buttermilk into a soft dough and drop large spoonfuls over the filling. 5. Bake 25 minutes until golden.