Cheddar Bay Biscuit Chicken Cobbler

Ingredients and Weight:

• 1 large onion, chopped (1 cup)
• 3 celery stalks, chopped (1 cup)
• 3 carrots, chopped (1 cup)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cooked and shredded (3 cups)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 Cheddar Bay biscuits, split in half

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2/5 (Simple to Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, melt butter.
3. Add onion, celery, and carrots; cook until softened about 5 minutes.
4. Stir in flour and cook for 1 minute.
5. Gradually whisk in chicken broth until smooth.
6. Add shredded chicken, thyme, salt, and pepper; bring to a simmer.
7. Transfer mixture to a 9x13 inch baking dish.
8. Top with split Cheddar Bay biscuits, pressing gently to seal.
9. Bake for 30-40 minutes, or until biscuits are golden brown and sauce is bubbling.

Nutritional Information:

• Calories: 350 per serving
• Fat: 18g
• Protein: 25g
• Carbohydrates: 30g

Dish Characteristics:

• Savory and comforting chicken pot pie filling
• Crispy and fluffy Cheddar Bay biscuit topping
• Perfect for a hearty meal on a cold winter night

User Comments:

• "This is the best chicken cobbler I've ever had! The combination of flavors is incredible."
• "The Cheddar Bay biscuit topping is genius. It adds a unique twist to the classic dish."
• "This recipe is a crowd-pleaser. Everyone who tried it loved it."

Special Precautions and Tips:

• To save time, use rotisserie chicken instead of cooking the chicken breasts yourself.
• If you don't have Cheddar Bay biscuits, you can use regular biscuits or crescent roll dough.
• Serve with a side salad or mashed potatoes for a complete meal.