savory cobbler

This savory Tomato Cobbler is a versatile side dish that pairs well with meaty main courses!

Tomato Cobbler

light butter (divided (I use Land O’Lakes))

onion

garlic

+ 1 teaspoon thinly sliced fresh basil (divided)

cayenne pepper

¾ lbs (28 ounces) large tomatoes, chopped into 1” cubes

brown sugar

salt

cherry tomatoes (sliced in half)

all purpose flour

Bisquick Heart Smart Baking Mix

dry mustard

black pepper (to taste)

skim milk

oz 50% reduced fat sharp cheddar cheese (shredded (I use Cabot))

Pre-heat the oven to 350 degrees.

Place 2 tablespoons of the butter in a large skillet over medium-high heat until melted. Add the onions and stir together. Cook for about 5 minutes until onions are softened and translucent. Add the garlic, a tablespoon of the basil and the cayenne pepper and stir together. Cook for an additional minute and then add the cubed large tomatoes, the brown sugar and the salt. Stir together until well combined. Wait until bubbling and then reduce heat to a simmer. Simmer for 4-5 minutes until tomatoes just begin to soften. Remove from heat and stir in the cherry tomatoes and the flour. Transfer the tomato mixture to a 2 QT baking dish. Cut the remaining tablespoon of butter into cubes and use them to dot the top of the tomatoes.

In a mixing bowl, combine the Bisquick mix, dry mustard, black pepper, the remaining teaspoon of basil, milk and shredded cheddar and stir until a soft dough forms. Use a spoon to drop pieces of the dough across the surface of the tomato mixture. Place the dish in the oven on the middle rack and bake for 35-45 minutes until the tomatoes are bubbly and the biscuit topping is golden brown. Let the dish rest and cool for 15-20 minutes before serving.

This creamy cheesy chicken cobbler recipe is similar to a chicken pot pie, but it comes with an ultra-rich, buttery biscuit topping instead.

Creamy Cheesy Chicken Cobbler Recipe

olive oil

unsalted butter

½ medium yellow onion, peeled and diced

carrots,

celery ribs, diced

garlic cloves,

all-purpose flour

chicken stock

half-and-half (or heavy cream)

rotisserie chicken, shredded (about 6 cups)

peas

thyme leaves

parsley leaves

black pepper

baking powder

unsalted butter, divided

cheddar cheese

chives

buttermilk (or half-and-half)

Prepare the cobbler filling: In a large skillet over medium heat, heat oil and butter until butter is melted.

Add onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes or until tender and just beginning to brown.

Stir in garlic and cook for an additional minute.

Stir in wine, if using, and cook until mostly evaporated.

Add flour and stir to coat veggies. Cook for an additional minute.

Slowly stir in stock and season with salt.

Cook, stirring occasionally, until slightly thickened.

Place chicken, peas, thyme, parsley, and pepper in a 2.4-quart baking dish and toss with the stock mixture to combine. Set aside.

Prepare the biscuit topping: In a large bowl, stir to combine the flour, baking powder, salt, and pepper.

Using a box grater, grate 6 tablespoons each of the cold butter and cheddar cheese.

Rub the butter into the flour mixture using your fingertips until only pea-sized bits remain visible.

Add the cheese and herbs and toss to combine.

Gently fold in the buttermilk until combined.

Pour the biscuit mixture evenly over the chicken mixture in the baking dish.

Melt remaining butter and drizzle over the biscuit topping.

Bake for 20 to 25 minutes, until golden brown and bubbly.

https://www.youtube.com/watch?v=i9dNmvOyn-0

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Tomato Cobbler

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Top 2 savory cobbler recipes from across the web

The most viewed savory cobbler recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tomato Cobbler

Creamy Cheesy Chicken Cobbler Recip...

The most viewed savory cobbler recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine