Summary of "Creamy Chicken Cobbler – The Easiest Comfort Bake You’ll Ever Make"

Creamy Chicken Cobbler — Backyard Chef Rick

Condensed cream of chicken soup (the base of the sauce) — condensed soup, not ready-to-eat soup
Chicken stock (used to rinse the soup can and add liquid) — amount not specified
Cooked shredded chicken (rotisserie, leftover chicken, or leftover turkey)
Oil for frying (olive oil or any oil)
Diced onion
Garlic (added after the onion)
Mushrooms
Frozen mixed vegetables (used as the veg mix)
Dried rosemary, dried thyme (or herbs of your choice)
Salt and black pepper (to taste)
Optional butter (used when cooking garlic/mushrooms; also used in the topping)
For the cobbler topping:
- Plain/all-purpose flour
- Baking powder
- A little salt and black pepper
- Butter (to rub in)
- Milk (to form a batter)
Optional finishing: grated cheese, parsley for garnish

Note: The video emphasizes using condensed soup (thicker) rather than ready-to-eat soup.

Specific measures are not provided in the subtitles. Use your usual casserole proportions:
- Typically one standard can of condensed soup plus enough stock (the video rinses the can with stock) works well.
- Make enough filling to fill a suitable ovenproof dish; make topping to be dropped in spoonfuls over the surface.
Video references “about that much” butter for the topping — use roughly a standard amount for a drop-scone style cobbler topping.

Frying pan / skillet
Ovenproof baking dish (size to suit the amount of filling)
Mixing bowl and spoon for the cobbler batter
Oven preheated to “200°” (stated in the video; unit not specified)
Prep vegetables (dice onions, slice mushrooms) and have cooked shredded chicken ready

Preheat oven to “200°” (per the video).
Heat a little oil in a pan. Add diced onion and sauté for about 5 minutes to remove rawness.
Add garlic and mushrooms (and optional butter). Season with a little salt and pepper — the salt will draw moisture from the mushrooms. Cook briefly so aromatics bloom.
Add dried rosemary and dried thyme so the herbs begin to bloom in the pan.
Add the condensed cream of chicken soup and chicken stock (video rinses the soup can with stock and uses that). Stir to combine — condensed soup will thicken the sauce.
Add the shredded cooked chicken and frozen mixed vegetables. Stir to fully incorporate; the veg will finish cooking in the oven.
Transfer the completed filling to a suitable ovenproof baking dish.
Make the cobbler topping: in a bowl, mix plain flour, baking powder, a bit of salt and black pepper. Rub in butter until crumbly, then add milk to form a drop batter.
Drop spoonfuls/lumps of the batter over the filling (it’s fine not to cover completely — the drops will puff and spread).
Bake in the preheated oven for about 25–30 minutes, until the topping puffs and develops color and a crispy top.
Optional: add grated cheese before or after baking, and garnish with parsley.

Sauté onions: ~5 minutes.
Bake cobbler: 25–30 minutes at “200°” (as stated in the video).
Note: the filling ingredients are already cooked; oven time is mainly to bake the topping and heat through.

Bloom dried herbs briefly in the hot pan before adding liquids to release their aromas.
Use condensed soup for a thicker sauce — the video stresses this.
Salt mushrooms early to draw out moisture and concentrate flavor.
Rub butter into the flour to make a crumbly cobbler dough; add milk to form a drop batter.
Drop lumps of batter on top rather than smoothing — they’ll puff and brown in the oven.

Watch salt levels — taste and be cautious if using salty chicken stock or salty leftover meat.
Regular (non-condensed) soup is not a substitute for condensed cream of chicken.
Frozen veg do not need to be fully cooked in the pan; they’ll finish in the oven.
Butter in the mushroom/garlic step is optional but recommended for richer flavor.
For a more mushroom-forward dish you can use cream of mushroom soup (Rick prefers cream of chicken when mushrooms are present).
Finish with grated cheese or parsley for extra flavor and visual appeal.