Savory Chicken Cobbler with Corn & Fennel

With a thick, stew-like base and a biscuity topping, this casserole is chicken pot pie meets 
chicken and dumplings – plus a whole lot of fresh veggies.

Prep Time
60 min
Cook Time
25 min
85 min


  • 6 tbsp cold organic unsalted butter, divided (TRY: Horizon Organic Unsalted Butter)
  • 1 cup + 6 tbsp white whole-wheat flour, divided
  • 1/2 tsp each curry powder and garlic powder
  • 2½ cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1/2-inch dice
  • 1 red onion, cut into 1/2-inch dice
  • 8 oz green beans, cut into 1/2-inch pieces
  • 1 bulb fennel, cored and cut into 1/2-inch dice + 2 tbsp chopped feathery fennel fronds, divided
  • 2 cups fresh corn kernels (from 2 to 3 ears)
  • 2 cups frozen unsalted baby lima beans, thawed
  • 1/4 tsp sea salt + additional to taste
  • Ground black pepper, to taste
  • 1¼ tsp baking powder
  • 1/2 tsp baking soda
  • 2/3 cup plain whole-milk yogurt
  • 2 tbsp chopped fresh chives


  1. Preheat oven to 450°F. Mist a 9 x 13-inch baking pan with cooking spray and set aside.
  2. In a medium saucepan on medium-high, melt 3 tbsp butter. Add 6 tbsp flour, curry powder and garlic powder and cook, whisking, for 30 seconds. Slowly add broth, whisking out any lumps, and bring to a boil. Cook until thickened, 1 to 2 minutes. Set aside.
  3. In a large saucepan or small stockpot on medium, heat oil. Add chicken and cook, stirring occasionally, for 1 minute. Add onion and cook, stirring occasionally, for 1 minute. Add green beans and fennel bulb and cook, stirring occasionally, until almost crisp-tender, about 4 minutes. Stir in corn and lima beans and cook until vegetables are crisp-tender, about 3 minutes. Stir in sauce, fennel fronds and salt and pepper to taste. Transfer to prepared baking pan and set aside.
  4. In a medium bowl, whisk together remaining 1 cup flour, baking powder, baking soda and remaining 1/4 tsp salt. Cut remaining 3 tbsp butter into 1/2-inch pieces, then use a pastry cutter or your fingertips to work into flour mixture, making a coarse meal. Add yogurt and chives, stirring until just combined. Drop dough over casserole in 1- to 2-tbsp mounds. Bake until biscuits are golden brown, about 15 minutes. Let stand 10 minutes before serving.

Nutrition Information

  • Serving Size 1 cup stew mixture and 2 1.5 to 2 inch biscuits
  • Calories 381
  • Carbohydrate Content 38 g
  • Cholesterol Content 67 mg
  • Fat Content 16 g
  • Fiber Content 7 g
  • Protein Content 23 g
  • Saturated Fat Content 7 g
  • Sodium Content 357 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 1.5 g