Buffalo chicken usually comes with blue cheese on the side, but this cobbler moves it into the biscuit topping. Crumbled blue cheese and fresh chives are mixed into homemade drop biscuits, then baked right over a creamy buffalo chicken filling.
The recipe from Lemons for Lulu starts with pieces of chicken cooked with poultry seasoning before celery, chicken broth, milk, buffalo wing sauce, and frozen mixed vegetables join the filling.
Everything goes into an 8-by-8-inch baking dish, where scoops of biscuit dough cover the chicken instead of a pie crust or casserole topping.
Blue Cheese Goes Straight Into the Biscuit Dough
The biscuits start with flour, baking powder, and salt before cold butter is cut into the mixture until coarse crumbs form.
Crumbled blue cheese and fresh chives are mixed directly into those crumbs, followed by heavy cream. The dough is supposed to remain somewhat crumbly rather than becoming a smooth, rolled biscuit dough.
Individual scoops are placed across the buffalo chicken filling, and more heavy cream is brushed over their tops before baking.
Buffalo Wing Sauce Turns the Filling Into More Than Chicken Pot Pie
The chicken filling uses a flour-thickened combination of broth and milk, but buffalo wing sauce changes the direction of the dish.
Cooked chicken and frozen mixed vegetables go back into the sauce before everything is transferred to the baking dish. Rotisserie or leftover chicken can also replace chicken cooked specifically for the recipe.
The cobbler bakes at 375°F for 30 to 40 minutes. By the time the biscuits are browned, the buffalo sauce underneath is bubbling around them, allowing the bottoms of the biscuits to absorb some of the filling while their tops remain exposed to the oven.
Blue cheese can also be replaced with shredded cheddar for a different version of the same biscuit-topped bake.
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