Roast Chicken or Turkey Cobbler with Cheese Biscuits

Have I mentioned yet that one of my goals this year is to bring back Sunday dinner? I haven’t managed it yet, but I’m totally on it. (It’s the thought that counts, right?)

I do love the idea of a big bustling Sunday dinner. So when Good Bite and Campbell’s Kitchen asked 5 of us food blogging types to come up with a “Sunday Supper” idea using Campbell’s Condensed “Great for Cooking” soups, I agreed – if I win, I’ll be able to donate $1,000 to the Calgary Inter-faith Food Bank, who has seen a significant increase in demand this year. And of course for every $1 donated, the Food Bank can distribute $4 worth of food. (41% of their clients are children.) It’s a great cause, and I try to do whatever I can to support it.

So I came up with a simple pot pie recipe (and called it a cobbler because it’s topped with cheesy biscuits instead of mashed potatoes or pastry – it’s all in the branding, right?) made easy with any number of creamy soups – I like the lower fat, lower sodium ones. Total comfort food. This makes great use of leftover roast chicken or turkey (any meat roasted on the bone is more flavourful than, say, skinless, boneless chicken breasts cooked on their own) and any number of veg – load it up!

But I’d really love to give the food bank a cheque for $1000. So click here to cast your vote!

Roast Chicken or Turkey Cobbler with Cheese Biscuits

Recipe link


February 9, 2010

  • Makes: Serves 8.


canola or olive oil, for cooking

1 onion, chopped

1 carrot, peeled and chopped

2 celery stalks, chopped (keep the leaves, too!)

2 Tbsp. butter

2 cups sliced mushrooms

2 Tbsp. all-purpose flour

1 tsp. chopped fresh thyme, or 1/2 tsp. dried

1 can 98% Fat Free Campbells Cream of Chicken Soup

1 rotisserie chicken, meat pulled off and chopped or shredded, or about 4 cups chopped leftover turkey

1/2-1 cup frozen peas


2 cups flour

1 Tbsp. baking powder

1 Tbsp. sugar

1/4 tsp. salt

3/4 cup milk

1/4 cup canola oil

1 garlic clove, crushed

2 Tbsp. melted butter

1 cup grated old cheddar or Gouda or 1/2 cup grated Parmesan


1In a large, heavy skillet, heat a drizzle of oil over medium-high heat and saute the onion, carrot and celery for about 5 minutes, until soft. Add the butter and mushrooms and cook until the mushrooms release their liquid, then the vegetables start to turn golden. Sprinkle with flour and thyme and cook for another minute.

2Stir in the can of soup along with a can full of water, scraping up the browned bits on the bottom of the pan, and stirring until smooth. Bring to a simmer and cook for about 5 minutes, until thickened. (If it’s too thick, stir in another half or whole can of water.) Stir in the roasted chicken or turkey and peas and pour into a baking dish that will accommodate it.

3Preheat the oven to 400°F.

4To make the biscuits: In a large bowl, combine flour, baking powder, sugar and salt. Add the milk and canola oil and stir by hand just until you have a soft dough.

5On a lightly floured surface, pat or roll the dough into a 9” x 14” rectangle. Stir the garlic into the melted butter and spread over the dough, then sprinkle with cheese. Starting from a long side, roll tightly jelly-roll style into a log. Cut into 8-12 biscuits using dental floss or a serrated knife.

6Lay the biscuits on top of the chicken mixture, leaving a bit of space between them (they will rise in the oven), and bake for 30-40 minutes, until the the biscuits are puffed and golden brown and filling is bubbly. Let stand 10 minutes before serving.

Makes: Serves 8.

About Julie

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13 comments on “Roast Chicken or Turkey Cobbler with Cheese Biscuits

  1. sue.d
    February 9, 2010 at 3:28 pm

    LOVE the rolled biscuit with cheese idea!

  2. Donna
    February 9, 2010 at 5:16 pm

    Not only is this chicken cobbler super easy, but it uses familiar ingredients – no specialty onions or trips to the wine store. I might try the other great recipes too, but this one rates highest in my opinion.

  3. linda
    February 9, 2010 at 6:34 pm

    just voted 4 u! your generosity of spirit is grand!
    all the best!

  4. Betty
    February 9, 2010 at 6:46 pm

    Just voted for you….good luck Julie!

  5. Elaine
    February 9, 2010 at 8:34 pm

    Hello, cheesy biscuits. I’m trying to cut down on my carbs, but you’re looking so stellar. Chicago’s getting its blizzard on at the moment, and I’ve been faithfully eating my cabbage while lusting after pot pies like nobody’s business.

    This recipe might throw a wrench in the works, though.

  6. Laurie in Burnaby BC
    February 9, 2010 at 10:22 pm

    Elaine,you can send all of that cold and snow out here. We’re about to have the one and only Spring Olympics. Lovely to be able to have the heat off in February, but hard for the snowboards in Cypress Bowl.

    Julie, that is the best way of using left over turkey I’ve ever seen. Thanks again. I voted for you.

  7. Erica B.
    February 9, 2010 at 10:38 pm

    You’ve got my vote :)

  8. Elaine
    February 10, 2010 at 8:12 am

    Laurie: holy cow, I just checked out your weather forecast. 93% humidity? 9 degrees? Rainy? You ARE having spring.

  9. Laurie in Burnaby BC
    February 10, 2010 at 2:52 pm

    Definitely spring here. The crocuses have nearly finished, the snowdrops have been out for ages, the daffodils and cherry blossoms and forsythia are opening, the birds are singing, and it’s warm enough to turn the heat off during the day and open windows for fresh, pinescented, bird-song filled air. Wonderful for us – not so great for the snow-sports.

  10. Tammy
    February 10, 2010 at 7:26 pm

    I came across your blog today and once I saw this, I had to make it today! We just finished…it was a BIG hit!!! My entire family loved it! There isn’t even enough for leftovers! I made sure to vote for you! thank you for sharing this!!! super DELISH!!!

  11. Jennifer Jo
    February 11, 2010 at 5:04 pm

    Made this for supper tonight, but minus the can of soup (sorry, Campbells). I made a white sauce, added some sherry, and threw in some cauliflower. It was very comforting and simple.

  12. Jennifer Jo
    February 17, 2010 at 6:46 pm

    I made this again, with lots more adaptations, and just posted about it today. Thanks bunches!

  13. Michael [KyotoFoodie]
    February 20, 2010 at 11:08 pm

    Hello from Kyoto,

    I somehow only found your foodie blog just now. Wow, you are a chef!

    This recipe inspires me. Wow! I am making it next weekend.

    Keep on cookin!


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