I stumbled upon this Red Lobster Chicken Cobbler recipe last winter when I was craving comfort food but couldn’t leave the house during a snowstorm. The combination of tender chicken, savory vegetables, and that heavenly biscuit topping creates a dish that tastes like it came straight from the restaurant kitchen.
My journey with this chicken cobbler began on a particularly cold Sunday evening when my family was hoping for something special for dinner. I had some leftover rotisserie chicken in the fridge and remembered how much we all loved the chicken cobbler from our visits to Red Lobster. The hearty combination of creamy chicken filling topped with those signature biscuits seemed like the perfect solution to our dinner dilemma.
What started as a desperate attempt to recreate a restaurant favorite has become one of our most requested family meals. There’s something magical about the way the biscuit topping bakes up golden and fluffy while soaking up just enough of that rich, savory filling beneath. My husband, who normally holds back compliments on my experimental recipes, took one bite and declared it even better than the restaurant version!
I’ve made this copycat Red Lobster Chicken Cobbler for everything from casual family dinners to potluck gatherings, just like we do with our Skirt Steak Tacos. and it never fails to impress. The best part? It’s surprisingly simple to make at home with ingredients you likely already have in your pantry. Ready to bring a taste of Red Lobster right to your dinner table?
Why You’ll Love This Homemade Chicken Cobbler
I’ve been making this Red Lobster-inspired chicken cobbler for years now, and it has become our go-to comfort food during the colder months. The combination of a savory chicken filling with that fluffy, golden biscuit topping creates a dish that somehow feels both restaurant-quality and homemade at the same time.
- Uses simple pantry ingredients that you likely already have on hand, making it perfect for those nights when you don’t want to run to the store
- Creates that perfect balance of creamy filling and fluffy biscuit topping that makes the original Red Lobster version so craveable
- Makes your kitchen smell absolutely amazing while baking, drawing everyone to the table before you even announce dinner
- Easily customizable with whatever vegetables you have in your freezer or leftover chicken from earlier meals
- Perfect for meal prep since it reheats beautifully and tastes even better the next day
The first time I made this chicken cobbler, my daughter helped me drop the biscuit dough over the filling, creating little peaks and valleys that browned beautifully in the oven. Now it’s become our special cooking project together, creating food memories that will last far longer than the cobbler itself (though it never lasts long in our house!).
Ingredient Note List
Shredded Chicken: I usually use leftover rotisserie chicken because it’s already perfectly seasoned and saves so much time, but any cooked chicken works beautifully in this Red Lobster chicken cobbler.
Frozen Mixed Vegetables: The combination of peas, carrots, and corn adds beautiful color and nutrition to the filling without requiring any chopping, making this recipe even more weeknight-friendly.
Chicken Broth: I always recommend using low-sodium broth so you can control the saltiness of the final dish—you can always add more seasoning, but you can’t take it away.
Milk: Whole milk creates the richest, creamiest sauce for the chicken filling, but I’ve used 2% in a pinch and it still turns out delicious.
All-Purpose Flour: This works as both a thickening agent in the creamy filling and as the base for those fluffy, Red Lobster-inspired biscuits that make this chicken cobbler so special.
Garlic and Onion Powder: These provide all the savory flavor of fresh garlic and onions without the chopping and sautéing, making this Red Lobster chicken cobbler recipe come together in half the time.
Butter: Cold, cubed butter is the secret to creating those flaky, tender biscuits that make this chicken cobbler reminiscent of Red Lobster’s famous biscuits—don’t substitute margarine here!
Baking Powder: This gives the biscuit topping its signature rise and fluffiness, creating that perfect contrast to the creamy chicken filling beneath.
How to Cook Red Lobster Chicken Cobbler
Step 1. I always start by heating my oven to 400°F while I prep the ingredients, giving it plenty of time to reach the perfect temperature for those golden-brown biscuits.
Step 2. In my largest skillet, I heat the olive oil until it shimmers, then add the frozen vegetables—I’ve found that there’s no need to thaw them first, they cook up perfectly straight from the freezer.
Step 3. For the sauce, I’ve learned that whisking the liquids and seasonings together before adding them to the pan prevents those frustrating flour lumps that can ruin the texture.
Step 4. My husband prefers when I simmer the sauce until it’s thick enough to coat the back of a spoon—this ensures the final cobbler will have that perfect consistency, not too runny and not too thick.
Step 5. When adding the chicken to the sauce, I gently fold it in rather than stirring vigorously, which helps keep the chicken pieces intact and prevents them from breaking down too much.
Step 6. For the biscuit topping, I’ve found that keeping everything cold is crucial—I even chill the flour in the freezer for 10 minutes if my kitchen is particularly warm.
Step 7. When cutting the butter into the flour, I use my fingertips and work quickly, stopping when the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible—these create those flaky pockets in the baked biscuits.
Step 8. My grandmother always said to handle biscuit dough as little as possible, and she was right—I stir the milk in just until the dough comes together, even if it looks a bit shaggy.
How to Store & Reheat
I usually store any leftover Red Lobster chicken cobbler in an airtight container in the refrigerator, where it stays delicious for up to 3 days. The flavors actually continue to develop overnight, making it even tastier the next day—sometimes I deliberately make extra just for the leftovers!
If you’d like to freeze this chicken cobbler, I recommend baking it first, then cooling completely before covering tightly with foil and freezing for up to 2 months. My experience has taught me that the unbaked biscuit topping doesn’t freeze as well as the baked version.
For best results, I prefer reheating individual portions in the microwave for 2-3 minutes, or until heated through. If reheating the entire cobbler from refrigerated, I cover it with foil and warm it in a 350°F oven for about 20 minutes. When reheating from frozen, I keep it covered and bake at 350°F for about 45 minutes, then uncover for the last 10 minutes to re-crisp the biscuit topping.
What to Serve with Chicken Cobbler
Simple Green Salad: The light, fresh crispness of a green salad with a tangy vinaigrette provides the perfect contrast to the rich, creamy chicken cobbler. Try our Vibrant Fresh Garden Salad for a refreshing side.
Cranberry Sauce: I discovered this pairing by accident one Thanksgiving, and now we can’t have chicken cobbler without it!
Roasted Brussels Sprouts: The slight bitterness and caramelized edges of roasted Brussels sprouts complement the savory flavors in the Red Lobster chicken cobbler.
Honey Glazed Carrots: Or switch it up with some Garlic Roasted Sweet Potatoes for a deeper savory-sweet profile.
Southern-Style Green Beans: In my kitchen, I often serve this cobbler with Green Bean Casserole—the creamy texture is a wonderful complement to the flaky biscuits.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! I actually prefer using rotisserie chicken in this Red Lobster copycat recipe because it’s already perfectly seasoned and saves so much prep time.
Can I make this chicken cobbler ahead of time?
Yes! I often prepare the filling up to a day ahead and refrigerate it, then make the biscuit topping fresh before baking for the best texture.
How do I know when the biscuit topping is fully cooked?
The biscuits should be golden brown on top and if you insert a toothpick into the center of a biscuit, it should come out clean without any wet dough.
Can I add other vegetables to the filling?
Definitely! I’ve added diced potatoes, mushrooms, and even asparagus depending on what’s in my fridge—just make sure any fresh vegetables are sautéed until tender before adding to the filling.
Why is my filling too runny?
Make sure to simmer the sauce until it’s noticeably thickened before adding the chicken—it should coat the back of a spoon and leave a clear path when you run your finger through it.
Can I use biscuit mix instead of making the topping from scratch?
You can, but in my experience, the homemade version produces a much more tender and flavorful result that really mimics the Red Lobster experience.
Chicken Cobbler from Red Lobster
Equipment
- large skillet
- mixing bowl
- Pastry cutter
Ingredients
Chicken Filling
- 2 cups Cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup Frozen mixed vegetables A mix of peas, carrots, and corn.
- 1 cup Chicken broth Adds flavor to the filling.
- 1 cup Milk For a creamy sauce.
- 1/4 cup All-purpose flour Thickens the sauce.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Onion powder Adds depth to the filling.
- to taste Salt and pepper For seasoning.
- 1 tablespoon Olive oil For sautéing the vegetables.
Biscuit Topping
- 2 cups All-purpose flour For the biscuit topping.
- 1 tablespoon Baking powder Leavening agent for biscuits.
- 1/2 teaspoon Salt For flavor.
- 1/4 cup Unsalted butter, cold and cubed Creates a flaky biscuit texture.
- 3/4 cup Milk To bind the biscuit dough.
Instructions
- In a large skillet, heat olive oil over medium heat. Add the frozen mixed vegetables and sauté for about 3-4 minutes until they are heated through.
- In a bowl, whisk together the chicken broth, milk, flour, garlic powder, onion powder, salt, and pepper until smooth. Pour this mixture into the skillet with the vegetables and bring to a simmer, stirring constantly until the sauce thickens.
- Stir in the shredded chicken and mix well. Remove from heat and set aside.
- In a large mixing bowl, combine the flour, baking powder, and salt. Mix well.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Do not overmix.
- Preheat your oven to 400°F (200°C).
- Pour the chicken filling into a greased baking dish. Drop spoonfuls of the biscuit dough over the chicken mixture, covering it as evenly as possible.
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
- Allow the chicken cobbler to cool for a few minutes before serving. Enjoy it warm as a comforting meal!
