This cobbler is a version of chicken pot pie, a favorite in our kitchens for its versatility and open palette for incorporating many types of vegetables on hand. The Nashville Food Project’s Chef Bianca Morton might sub in peas or chopped asparagus stalks or zucchini for the mushrooms, for example.

Top this dish with biscuit dough from last week’s recipe to make a comforting cobbler. It has us thinking of Chef Tandy Wilson, a longtime friend of The Nashville Food Project and Nourish alum. While Tandy’s restaurant City House gives us some of the best food in town, he’s also apt to find inspiration from his family’s community cookbooks too incorporating the finest seasonal, farm-grown ingredients to highlight produce at its prime and reduce waste.

Chicken & Vegetable Cobbler

makes 8 servings

ingredients

3 tablespoons butter
1 cup sliced carrots
1 medium onion, chopped
2 (8-oz.) packages fresh mushrooms, quartered
2 garlic cloves, minced
1/2 cup dry white wine
1/3 cup all-purpose flour
3 cups reduced-sodium chicken broth
3/4 cup whipping cream
1 tbsp white wine vinegar
3 tbsp sliced chives
3 tbsp chopped parsley
2 tsp chopped rosemary
2 tsp chopped thyme leaves
8 cups shredded cooked chicken
Kosher salt
Freshly ground black pepper
Prepared biscuit dough (recipe here)
Garnishes: chopped fresh chives and parsley

Directions

Preheat oven to 400 degrees. Melt 3 tablespoons butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper.

Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Top with biscuits, about 1/4 to 1/2 inch apart, onto chicken mixture. Bake at 400 degrees for about 20 minutes or until browned and bubbly.

Recipe adapted from Southern Living.

This recipe is a part of our menu for our upcoming live dinner party, a part of our Nourishing our Community presented by Kroger Zero Hunger Zero Waste campaign.

We hope you can cook up your version and join us for dinner on Thursday, July 2nd!