Chicken Cobbler
Chicken pot pie's comfort-food cousin, minus the guilt trip.
Sunday Supper Lore
Creamy chicken and veg, baked under a golden cheddar-biscuit crust that soaks up just enough gravy to earn the name "cobbler." Comfort food that doesn't need a nap afterward.
Portion Matrix (Baked Dish, Filling + Topping)
Chicken Cobbler
Tap a portion size. Watch the numbers move. That’s the whole book.
Macros: USDA FoodData Central + label data (cheddar bay biscuit mix, light soup) • baked-dish weight including topping • cheddar bay version as written — swapping the topping shifts numbers slightly, nothing to freak out about.
The Numbers Up Front
Total Cooked Yield: ~48 oz / 1360 g (one 9×13 pan)
That's: six 8 oz portions
Default Portion: 8 oz / 227 g
✂️ Trim Trim Trim
Use chicken breast, not thighs, for this one — the creamy filling and biscuit topping already carry plenty of richness. Breast keeps the base lean so the indulgent topping doesn't push it over the edge. Swapping to thighs adds real fat fast in a dish this rich.
Ingredients
Use-what-you’ve-got friendly.
Sorted by dish, with the spices you probably already own kept separate.
Filling
- ◆1½ lb chicken breast, cooked and shredded
- ◆2 cups mixed vegetables (carrots, peas, celery — frozen is fine)
- ◆1 can (10 oz) light cream of chicken soup
- ◆1 cup low-sodium chicken broth
- ◆½ cup nonfat Greek yogurt (stirred in off-heat, for creaminess)
- ◆1 tsp garlic powder • 1 tsp onion powder • salt + pepper
Topping
- ◆1 box cheddar bay biscuit mix, prepared per package
- ◆(Substitution options: whole-grain biscuit mix, or a store-bought pie crust — each shifts the numbers slightly; cheddar bay is the version calculated below)
Instructions
- 1
Preheat 375°F.
- 2
Build the filling — combine chicken, vegetables, soup, broth, seasonings in a 9×13 dish. Stir in yogurt last, off heat, so it doesn't break.
- 3
Top — drop spoonfuls of prepared biscuit dough evenly over the filling.
- 4
Bake — 25–30 min, until the topping is golden and the filling bubbles at the edges.
🧠 Why This Works
Greek yogurt stirred in at the end mimics the richness of heavy cream without curdling, since it's added off direct heat. The biscuit topping soaks up gravy from underneath while staying crisp on top — the textural contrast that makes cobbler cobbler.
🌶️ Flavor Boosters
Fresh thyme or rosemary in the filling • extra garlic powder in the biscuit dough • cracked pepper finish • hot sauce at the table
🔄 Use What You’ve Got
- —No light cream of chicken? Regular works (+15 cal per 8 oz)
- —No cheddar bay mix? Whole-grain biscuit mix — similar macros, less cheese punch
- —No Greek yogurt? Light sour cream, straight swap
- —Rotisserie chicken instead of cooking your own? Great shortcut — pull the skin off first
📦 Meal Prep Notes
Keeps 4 days refrigerated • The biscuit topping softens on reheat — that's normal, still delicious • Reheat covered at 350°F, 10–12 min to re-crisp the top
📊 Before & After(per 8 oz / 227 g)
| Calories | Protein | Fat | Carbs | |
|---|---|---|---|---|
| Traditional Chicken Pot Pie / Cobbler (double crust, cream-based filling) | 560 | 22g | 32g | 46g |
| ⭐ Lo-Cal Hi-Pro Version | 350 | 39g | 10g | 26g |
| You Saved / Gained | −210 cal | +17g protein | −22g fat | −20g carbs |
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