# Components:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low sodium chicken broth
10 - 1 cup whole milk
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Cheddar Bay Biscuit Topping
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon garlic powder
18 - 1/2 teaspoon salt
19 - 1/2 cup unsalted butter, cold and cubed
20 - 1 cup shredded sharp cheddar cheese
21 - 2 tablespoons chopped fresh parsley
22 - 3/4 cup cold buttermilk
→ Garlic Butter Topping
23 - 3 tablespoons unsalted butter, melted
24 - 1/2 teaspoon garlic powder
25 - 1 tablespoon chopped fresh parsley
# Method:
01 - Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Sauté onion, carrots, and celery for 5 to 6 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Sprinkle 1/3 cup all-purpose flour over the sautéed vegetables and stir constantly for 1 minute. Gradually whisk in 2 cups chicken broth and 1 cup whole milk. Add dried thyme, salt, and black pepper. Simmer for 3 to 4 minutes until sauce thickens.
04 - Incorporate shredded chicken and frozen peas into the sauce. Stir to combine and remove from heat. Transfer mixture evenly into the prepared baking dish.
05 - In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Add cold, cubed unsalted butter and cut in using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in shredded cheddar cheese and chopped parsley. Add cold buttermilk and gently mix until just combined; do not overwork the dough.
06 - Drop spoonfuls of biscuit dough evenly over the chicken filling, covering the surface completely.
07 - Place dish in oven and bake for 25 to 30 minutes until biscuits are golden brown and the filling is bubbling around the edges.
08 - While cobbler is baking, combine melted butter, garlic powder, and chopped parsley in a small bowl for garlic butter topping.
09 - Remove the casserole from the oven and immediately brush the biscuit tops with garlic butter. Garnish with extra chopped parsley if desired. Serve warm.
