Wednesday, July 4, 2012

Chicken Cobbler (Homemade Chicken Pot Pie)


Hello, Love. Was I talking to this picture of Chicken Cobbler? Absolutely. My mom always called this Homemade Chicken Pot Pie when I was growing up. Imagine my dismay the first time I was served actual chicken pot pie...it had all kinds of extra "stuff" in it. One day it occured to me that this dish actually looks more like a cobbler, and it actually meets the requirements of a cobbler. One ingredient glorified into a gooey layer with a buttery crust on top in all its Southern glory. Here is my recipe card that I actually follow (I know it looks weird compared to my usual OCDness, but it is written the same way as my mom's card...so...enjoy!):


Step One: make Perfect Chicken, but season it with 1/2 t. salt and 1/2 t. pepper only. This dish is a simple one. It does not need garlic powder and onion powder clouding its simple deliciousness, and it does not need paprika to turn it red/pink.
Step Two: Shred chicken. Here's the easy way to do it. Then put all of the shredded chicken in the bottom of a 9 x 13 casserole dish. 




Please laugh. The ridiculousness of  what you will read in the next step is a testament to the Southern roots of this recipe. We use what we've got...and we don't always measure properly :).

Pictured to the left is "half a can of water." You literally take the cream of chicken soup can after you have emptied its contents and fill it half full with water. I hope this clears up any confusion.

Step Three: Mix together cream of chicken soup and half a can of water.

I would like to point out that I rarely ever use my Kitchenaid mixer for this step. I just use a bowl, but since it was there and all...I used it :).



Step Four: Pour the mixture over the chicken.





FYI: I usually melt butter in the microwave in a coffee mug. Just thought you should know.




Step Five: Mix together White Lily Self-Rising Flour (It does make a difference. I would even go so far as to say that it is inauthentic and non-Southern-like without it. Refer to previous posts for more claims to the same.), buttermilk, and melted butter.

Notice that I have used the same bowl three times, and I have not washed it once. That's enough to make anyone happy :).





Step Six: When it is well mixed,...







...spread the mixture over the chicken.





Step Seven: Pour chicken broth all over the top.





Step Eight: Bake at 375 degrees for 30 - 45 minutes or until golden brown and bubbly.





It's kind of like a baked, buttery bowl of chicken and dumpling goodness. The crust is dumpling-like, but has a crispness to it. It is so, so good!




Yummmm....Enjoy!













Chicken Cobbler
Click here for printable version
2 c. Perfect Chicken (seasoned with salt and pepper only), shredded
1 can cream of chicken soup
1 stick of butter
, melted
1 1/2 c. Self-Rising White Lily Flour
1 1/2 c. buttermilk
2 c. chicken broth


Spread chicken in the bottom of a 9 x 13 casserole dish. In a mixing bowl, mix together 1 can cream of chicken soup and 1/2 can of water. Evenly spread the mixture over the chicken. In the same mixing bowl, mix together flour, margarine, and buttermilk. Spread evenly over the chicken. Pour chicken broth over all. Bake at 375 degrees for 30 - 45 minutes or until golden brown and bubbly.
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18 comments:

  1. Found your blog from pinterest (perfect chicken!) and did some browsing... soooo excited to try this recipe out! Looks DELISH!

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  2. Amber,
    This sounds delish! I can't wait to try the recipe. I love your sense of humor too! I'm so glad you have been linking up your wonderful recipes to Creative Thursday lately. Please keep the yummy goodness coming :) Have a wonderful week.
    Michelle

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  3. This looks sooooo good! I am a new follower! Please stop by anytime! I can't wait to try this! I will post and link back to you when I do! Thank you for sharing!

    Annamaria

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  4. Replies
    1. Heck no! :) We always buy salted butter. I think that may be a Southern thing...I'm having Paula Deen episode deja vu...

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  5. Whacha think about adding some veggies? Maybe some peas or carrots or corn? Just a little bit? Or do you serve some on the side? This looks sooooo good. I'm making it tonight!

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    Replies
    1. Hahaha...actually, I would never. This is a nostalgic dish for me, so I like the pure form. You are more than welcome to try whatever way you would like, though :).

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    2. I stayed true to your recipe! I had it in my mind that it was Chicken Pot Pie and wondered where the veggies were. Then I re-read - duh, COBBLER. My kids, hubs and I SCARFED this down. You are the Goddess of Chicken Cobbler! I bow to thee. LOL Seriously good dish! Thank you! Ohh, the empanadas were delish too! I overheard my 7yr old tell his dad that "Mom makes the best dinners ever!" Booh-yaah! Touchdown me!

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    3. Awww....I am so glad! You made my day :)

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    4. I did add some veggies, just b/c we were low on chicken, and I needed to extend it. Turned out fine, though. I didn't overload it as much as pot pie, though.

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  6. Question please, Instead of water can you replace it with milk?

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  7. I see some one liked the empanadas too...what is that? I love your cobbler recipe but also wondered about adding milk instead of water...is this dish thick or runny when served?

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    Replies
    1. The filling is slightly runny. It kind of has the consistency of cream of chicken soup.

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  8. Mine did not form a crust on top after almost an hour! A couple of very thin spots of crust. I made my own buttermilk with milk and lemon juice and the batter was quite runny, and then the cup and a half of broth on top and there was just no chance for a crust. How sloppy is the batter part on top supposed to be before adding the broth? Mine just poured out of the mixing bowl. The flavor was great but the whole thing blended together instead of the yummy crust on top...

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  9. I made a Chicken Pie just yesterday, kind of just making up my recipe based on what I already knew. I decided to browse the web to see how others make them, even though mine turned out pretty dang good. What I did is pretty much exactly what I did, except for the Cream of Chicken Soup. I just made a gravy with the chicken broth instead...AND I did indeed use "White Lily" self rising flour. :) I think I'll try yours with the soup next time....Thanks for sharing!! :)

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    Replies
    1. I mean what "YOU" did is pretty much exactly as I did.

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  10. Made a pie using this recipe. I followed it exactly. The only thing I did differently was I used "I Can't Believe it's not Butter". I usually don't do that in recipes, but the original version is pretty good,compared to the light version. It turned out perfect, and didn't compromise flavor at all. This is a VERY good and easy recipe!!

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  11. I am from the south as well and was so excited to find this recipe from my past. Never thought of it as a cobbler we always called it a casserole.my aunt's recipe card looks just l yours thank you for posting this

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