Cheddar-dill chicken cobbler from Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole

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Notes about this recipe

  • Melanie on May 26, 2014

    We also loved this. I poached a leftover chicken carcass and used the shredded meat for the dish. I made the biscuits by hand. Make 8 biscuits for the top of this if planning to serve 8, however this dish was the right amount for 6.

  • Cheri on December 12, 2013

    We loved this. Made a few changes, made in cast iron skillet, added a bit of diced parsnip and some frozen corn, edamame & red pepper. Had to sub dried dill, didn't have fresh on hand. Cut recipe in half for smaller size pan. Sautéed fresh boneless chicken breast chunks with the onion and garlic before adding veggies and sauce. Baked 30 min. Prep fairly quick, definitely weeknight comfort food on a very cold night. Served with spinach/arugula salad. Will certainly repeat. Leftovers were fine, topping a bit soggy, but flavor still full and satisfying.

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