Golden Crusted Chicken Biscuit Cobbler Recipe Easy Comfort Bake

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
2. Prepare the filling base: In a medium saucepan, melt the 4 Tbsp of butter over medium heat. Add onions, carrots, and celery. Sauté until softened (about 7-8 minutes).
3. Sprinkle the 1/4 cup of flour over the vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste (creating the roux).
4. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring until the sauce thickens slightly. Stir in the heavy cream, thyme, salt, and pepper. Cook for 2 minutes until thickened enough to coat the back of a spoon.
5. Remove from heat. Fold in the cooked chicken and frozen peas. Pour the entire mixture into the prepared baking dish.
6. Make the biscuit topping: In a large bowl, whisk together the 2 cups of flour, baking powder, and salt for the topping. Cut in the 6 Tbsp of cold, cubed butter using a pastry blender or two knives until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
7. Stir in the cold milk and optional parsley quickly, just until a shaggy dough forms. Do not knead.
8. Drop spoonfuls (about 2 tablespoons each) of the biscuit dough randomly over the top of the chicken filling, leaving small gaps between them.
9. Lightly whisk the egg wash ingredients and brush lightly over the tops of the biscuits.
10. Bake for 35–40 minutes, or until the filling is bubbling vigorously and the biscuit tops are deeply golden brown and cooked through.
11. Let rest for 10 minutes before serving hot.