Maple Dijon Chicken Cobbler with Cheddar Biscuits.

This maple dijon chicken cobbler is the ultimate fall meal! Cozy and comforting, it’s like a stew and pot pie combined, with delicious cheddar biscuit clouds on top. Make it for someone you love!

I think I’ve found my new favorite comfort food. 

This maple dijon chicken cobbler has a base of a delicious autumn stew, with bacon, veggies and chicken. It’s topped off with homemade cheddar biscuits that are incredibly flakey and soft. It’s like a pot pie but BETTER.

And packed with a ton of fall flavor. It just tastes like the season! 

It’s one of those dishes that just tastes like the ultimate comfort food AND makes your whole house smell incredible. Cozy, fall-like, warm. I love it!

We have a silky chicken stew base with lots of veggies, bacon, some maple syrup and dijon mustard. It just sounds delicious! Then we go and top it with cheesy bread? I mean… give me all of it.

This is how I make it: 

First up, the bacon. We have to get it crispy and render the fat! 

Once there is enough of the bacon fat in the skillet, I toss in the chicken. This makes it so incredibly flavorful. It browns so well, gets super golden and stays juicy at the same time. Then I transfer both the bacon and chicken to a plate.

The veggies go in next. Carrots, celery, onions – you could add in mushrooms too. Or even butternut squash. Think of your favorite soup or stew veggies, plus things that sound fabulously ‘fall.” 

Once the veggies are soft, I stir in some flour to create a roux. I pour in chicken stock to help thicken the base and then add the chicken and bacon back into the pot too. This is where our maple and dijon come in too! And it’s going into the oven, so it’s important to use an oven-safe skillet or dutch oven. I love the le creuset braiser. I use all sizes for so many dishes. 

The filling should be nice and thick, but still a bit liquidy. It’s going to cook more in the oven. Now that it’s done, I make the biscuits real quick!

I used one of my biscuit recipes and modified it down a bit for a small batch. Not that extra biscuits are ever a problem. We’d gladly eat them. But I wanted to make sure that this made just enough to cover the top of a 12 inch skillet. 

For the biscuits, I cut in some sharp white cheddar with the butter. It doesn’t look like much, but it tastes like everything. (more…)

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