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.
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 :).
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 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!
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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