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Introducing the Rustic Garlic Herb Chicken Cobbler, a dish that embodies comfort and heartiness, making it a perfect centerpiece for family dinners, gatherings, or a cozy night in. This delightful recipe marries savory chicken and seasonal vegetables with a fluffy biscuit topping, creating a satisfying meal that warms both the body and soul. With its straightforward preparation and robust flavor profile, this cobbler stands out as an ideal choice for those looking to serve a nourishing and delicious dish without the fuss.

Rustic Garlic Herb Chicken Cobbler

Discover the comforting delight of Rustic Garlic Herb Chicken Cobbler, a dish that combines tender chicken, fresh vegetables, and a fluffy biscuit topping. Perfect for family dinners or cozy nights in, this easy-to-make recipe is both nutritious and satisfying. With fragrant herbs and wholesome ingredients, each bite evokes the warmth of home-cooked meals. Gather your loved ones, enjoy the baking aromas, and create lasting memories around the dinner table with this heartwarming dish.
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Ingredients
  

For the Chicken Filling:

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs, diced

4 cloves garlic, minced

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup chicken broth

Salt and pepper, to taste

1 cup frozen peas

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 cup unsalted butter, cold and cubed

3/4 cup buttermilk

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, heat the olive oil over medium heat. Add the diced chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.

      - In the same skillet, add minced garlic, onion, carrots, and celery. Sauté for about 4-5 minutes, or until the vegetables are softened.

        - Add the cooked chicken back to the skillet, stirring in the dried thyme, dried rosemary, salt, pepper, and chicken broth. Bring to a simmer and allow to cook for about 10 minutes, until the mixture thickens slightly.

          - Stir in the frozen peas, and then remove the skillet from heat.

            Make the Biscuit Topping:

              - Preheat your oven to 425°F (220°C).

                - In a large bowl, combine the flour, baking powder, salt, black pepper, and garlic powder. Whisk until well mixed.

                  - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.

                    - Pour in the buttermilk gradually, stirring until just combined. Do not overmix; a few lumps are okay.

                      Assemble the Cobbler:

                        - Spoon the hearty chicken filling into a 9-inch pie dish or skillet, spreading it evenly.

                          - Using a spoon or an ice cream scoop, drop spoonfuls of the biscuit dough over the chicken filling. It’s okay if some of the filling shows through.

                            - Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.

                              Serve:

                                - Remove from the oven, let cool slightly, and sprinkle with fresh parsley for garnish. Serve warm straight from the dish, and enjoy your rustic flavors!

                                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6