Start by preheating your oven to 375°F (190°C). The right temperature ensures that your chicken cobbler bakes evenly and that the biscuit topping turns out perfectly golden and flaky.

In a large mixing bowl, combine shredded chicken (about 3 cups) with your choice of veggies—peas, carrots, and corn all work beautifully. You can also throw in some mushrooms for added depth of flavor if you like.

Stir in a can of cream of chicken soup (or a homemade version, if preferred) to give it that creamy, comforting base. Add garlic powder, onion powder, salt, and pepper to taste, and mix it all together until the chicken and vegetables are coated evenly.

For a little extra kick, feel free to add hot sauce or red pepper flakes. You can also sprinkle in some fresh herbs like thyme or parsley for a burst of flavor.

In a separate bowl, combine self-rising flour, baking powder, and a pinch of salt.

Add in cold butter, cut into cubes, and use your fingers or a pastry cutter to incorporate it until the mixture resembles coarse crumbs.

Gradually add milk and stir gently until the dough just comes together. Be careful not to overmix to keep the biscuits light and fluffy.

Pour the creamy chicken mixture into a greased 9x13-inch baking dish and spread it out evenly. This will form the rich, flavorful base of your Cobbler.

Next, drop spoonfuls of the biscuit dough over the chicken mixture. You want the dough to cover most of the filling, but don’t worry if there are a few gaps—it all adds to the rustic, homemade charm of the dish.

Place the dish in your preheated oven and bake for 30-35 minutes, or until the biscuit topping is golden brown and cooked through. If you’d like an extra crispy top, feel free to turn on the broiler for the last 2-3 minutes. Just keep an eye on it so it doesn’t burn!

Let the cobbler cool for a few minutes to allow the filling to set. This will make it easier to serve and ensure that each bite is perfectly hearty.