This Super Easy Chicken Cobbler Requires Almost No Prep

This recipe is full of genius shortcuts that save on time and effort while still delivering on flavor.

By
Afton Cyrus
Afton Cyrus
Afton Cyrus
Afton Cyrus is a food writer and editor, recipe developer, and culinary instructor based in New England. Her work appears in print and online for America's Test Kitchen, Serious Eats, The Kitchn, King Arthur Baking Company, and cookbooks for Ten Speed Press, in addition to her work for Simply Recipes.
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Published January 29, 2025
Afton Cyrus
Angled view of a white plate of super easy chicken cobbler and fork on a speckled countertop

Simply Recipes / Ali Redmond

A traditional chicken pot pie or chicken cobbler made with lovingly-tended chicken and gravy, lots of chopped and sautéed vegetables, and from-scratch pie dough or biscuits is a work of art. It’s also the type of project I’m more inclined to save for the weekend or a cozy snow day.

But what if the craving for a cozy, creamy chicken dinner strikes on a weeknight? Enter this incredibly easy chicken cobbler recipe, full of genius shortcuts that still fully deliver flavor and texture. Here’s how to get this super cozy, super easy chicken casserole on the table fast.

Shortcuts That Make This Chicken Cobbler the Easiest Ever

  • The chicken: Rather than cooking chicken from scratch, you can use whatever leftover cooked chicken you have on hand (white or dark meat or a mix is all fine!), or grab a rotisserie chicken and shred it up.
  • The veggies: Frozen mixed vegetables ensure bite-size pieces with pops of color and flavor in the cobbler, with no need to peel, prep, or even defrost them first! 
  • The cornbread: Using packaged cornbread mix instead of homemade biscuits is a super-quick path to the “cobbles” in your cobbler, providing a fluffy, just-slightly-sweet contrast to the savory gravy with no measuring required.
  • The “gravy”: Okay, it’s not technically gravy, but a can of condensed soup provides the base for a sauce with the same luxurious, creamy texture you’d expect in a from-scratch chicken cobbler with none of the work. Using cream of chicken with herbs soup adds even more flavor to the mix! You can also use traditional cream of chicken soup and flavor it with fresh herbs or other seasonings if you prefer.
  • The one-dish method: This super easy cobbler is made all in one baking dish—right down to melting the butter! Just assemble all the layers (no stovetop cooking required) and pop the dish in the oven to cook all together, freeing you up for other tasks.
Overhead view of a green baking dish of super easy chicken cobbler and serving spoon on a speckled countertop

Simply Recipes / Ali Redmond

More Easy Shortcut Recipes

Easy Chicken Cobbler

Prep Time 15 mins
Cook Time 80 mins
Total Time 95 mins
Servings 6 to 8 servings

This recipe was developed by Julia Levy.

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Ingredients

  • 4 tablespoons unsalted butter

  • 3 cups shredded cooked chicken (about 12 ounces)

  • 1 (10-ounce) package frozen mixed vegetables (carrots, peas, corn, and green beans)

  • 1 (11.5-ounce) package Southern-style cornbread mix (such as Krusteaz)

  • 1 1/2 cups whole milk

  • 1/2 cup shredded smoked Gouda, Fontina, or Monterey Jack cheese (2 ounces)

  • 1 (10.5-ounce) can condensed cream of chicken soup with herbs

  • 2 cups low-sodium chicken broth

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon kosher salt

  • Fresh thyme leaves (optional)

Method

  1. Preheat the oven to 400°F.

    While the oven preheats, place the butter in a 9x13-inch baking dish. Place the dish on the middle rack and bake until the butter is melted, about 10 minutes.

  2. Add the chicken and vegetables:

    Once the butter has melted, carefully remove the baking dish from the oven. Brush the melted butter all over the bottom and up the sides of the dish.

    Arrange the shredded chicken and frozen vegetables in an even layer over the butter, but do not stir together.

  3. Add the cornbread layer:

    In a medium bowl, whisk together the cornbread mix, milk, and cheese until smooth. Pour the cornbread mixture over the chicken and vegetables, gently spreading it into an even layer, but do not stir it together.

  4. Top with the gravy:

    In the now-empty medium bowl, whisk the cream of chicken soup, broth, mustard, and salt until smooth. Pour it evenly over the cornbread mixture, spreading to cover as much of it as possible, but again, don't stir it together. Cover the dish with foil.

  5. Bake:

    Bake the cobbler until it’s bubbling around the edges, about 30 minutes. Remove the foil and continue baking until the top is golden brown, about 30 more minutes. Garnish with fresh thyme, if desired, and serve immediately.

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Nutrition Facts (per serving)
435 Calories
22g Fat
39g Carbs
19g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 435
% Daily Value*
Total Fat 22g 29%
Saturated Fat 9g 46%
Cholesterol 72mg 24%
Sodium 863mg 38%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 15%
Total Sugars 12g
Protein 19g
Vitamin C 1mg 7%
Calcium 150mg 12%
Iron 3mg 14%
Potassium 336mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.