Chicken and Vegetable Cobbler


  • 2-3 cups cooked chicken
  • 2 leeks
  • 2 cups carrots (chopped)
  • 1 white onion
  • 2 green onions
  • 1 tsp. Nature’s Seasons
  • 4 oz. pancetta
  • 1 box biscuit mix
  • 2 cups milk
  • 1 can cream of mushroom soup
  • 1 cup vegetable broth (chicken would work too)
  • 1/2 cup water


In a large skillet, brown the pancetta. Set aside but leave the drippings. Chop the carrots and onions and add to the pan. Cook for 5 minutes, then add the leeks.

Season with Nature’s Seasons and cook for 8-10 minutes. Turn off heat, then add the cooked chicken and pancetta to the vegetable mixture. Stir to combine.

Butter a casserole dish and add the chicken and vegetable mixture. Mix two cups of biscuit mix – I used Red Lobster Gluten Free Biscuit mix, but your choice will work – with two cups of milk to create a batter. Pour over the chicken and vegetable mixture. DO NOT STIR.

Mix together vegetable broth, cream of mushroom soup, and water. Pour over the casserole. Again – DO NOT STIR. Bake at 350 degrees for an hour and 15 minutes until golden and bubbly.

Let cool for 15-20 minutes before serving. Garnish with parsley.

** Serves 6

Wine Pairing Suggestion

Spy Valley Sauvignon Blanc

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