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.
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📊 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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