Chicken Cobbler

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  Vegetable oil(30g)
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  Chicken Thigh, Boneless Skinless(454g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  ½ tsp salt ($0.01)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Mushrooms, White, Sliced(235g)
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  Yellow Onion(150g)
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  Garlic(10g)
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  Low Sodium Chicken Broth(360g)
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  Whole Milk(120g)
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  Thyme, Dried(3g)
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  Poultry seasoning blend(3g)
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  Cornstarch(45g)
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  ¼ cup cold water ($0.00)
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  Peas And Carrots, Frozen, Mixed(360g)
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  Flour, All-Purpose, White(300g)
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  Baking powder(10g)
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  Whole Milk(240g)
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  Unsalted Butter(112g)
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  Cheddar Cheese(56g)
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  Garlic powder(3g)
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  Cajun seasoning blend(1g)
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  ½ tsp dried parsley ($0.04)

Instructions

1. 1Preheat oven to 400°F. Pat the chicken thighs dry and season with salt and pepper. Heat 1 Tbsp vegetable oil in a 10–12" oven-safe skillet over medium-high heat, then add chicken and cook 6–8 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and set aside.
2. 2Add remaining 1 Tbsp vegetable oil to the skillet, then add the sliced mushrooms, diced onion, and minced garlic. Cook over medium heat for 5 minutes, stirring occasionally, until softened and most moisture has evaporated.
3. 3Pour the chicken broth, ½ cup whole milk, dried thyme, and poultry seasoning into the skillet. Bring to a gentle simmer over medium heat, stirring to combine.
4. 4Whisk the cornstarch with 2 Tbsp cold water until smooth, then stir into the simmering liquid. Cook 2–3 minutes over medium heat, stirring constantly, until thickened and creamy. Add a splash of broth if needed to reach desired consistency.
5. 5Return the cooked chicken to the skillet along with the frozen peas and carrots. Stir gently to distribute filling evenly and keep chicken submerged.
6. 6In a bowl, whisk together the flour and baking powder. Add 1 cup whole milk and 6 Tbsp melted butter, whisking until just combined. Fold in the shredded cheddar, garlic powder, and Cajun seasoning until no lumps remain.
7. 7Pour the cobbler topping evenly over the hot filling without stirring—the layers will create texture as it bakes. Transfer the skillet to the preheated 400°F oven and bake 25–30 minutes until the topping is golden brown and edges are bubbling.
8. 8Remove from oven and let rest 5 minutes, then divide evenly into 5 airtight containers while hot. Brush tops lightly with remaining 2 Tbsp melted butter for a glossy finish before sealing.