Sunday Gravy with yeah right: Viral Recipes – Chicken Cobbler!

Good morning everyone!

We’re back in the kitchen, baby!

I truly hope everyone enjoyed our detour to Paris. And before you start thinking I used the travelogue as a reason to not cook, rest assured I cooked every weekend during the DFO Paris extravaganza presentation.

Well, it’s back to your standard Sunday Gravy format and if you remember where we left off, we once again return to viral food recipes today.

Remember that shit? Few weeks ago? We were doing the viral recipes theme?

No?

Me either. Lot of shit has gone down since then.

We proceed anyway.

The origins of the recipe technique we’re using today are murky. Or maybe it’s just that my knowledge or interest in anything Tiktok related is non-existent. Estimates are some time in 2023 one of the resident “what-ever-the-fucks” on Tiktok came up with this recipe version and that’s about as close to accreditation as I’m gonna even fucking try to give.

Turns out that the original method came from your Grannies kitchen. Everyone has had a cobbler, yeah? Peach or apple or some such? This is the same idea. Research has shown that people really did make chicken cobbler because it’s easier to make than chicken pot pie yet the results are oddly similar.

With this version you don’t have to make or buy a pastry dough for the crust of the pot pie. The method we are using today is indeed cobbler-like where the filling and the gravy bubble up through a biscuit type topping giving us a dish that really is quite like a chicken pot pie.

It’s easy as shit and it’s really damn tasty. You can add your choice of veggies or you know what? Fuck it! You don’t want veggies? You don’t need ’em! Your call.

Add in some fresh herbs and definitely try to fuck around with your favorite spice/seasoning profiles. This bastard can take on all kinds of flavor.  You can cook your own chicken seasoned to your liking. Want to use just thighs instead of boring-ass chicken breast? Do it!

Oh shit, this would be an EXCEPTIONAL use of leftover Thanksgiving turkey!

I’m doing that this year!

Experiment a few times and make it your own.

The ease of prep and delivery of finished results are excellent. Think you’re gonna want to try this one.

This is another classic example of a “Dump some cans and boxes of shit into a casserole dish and bake” recipe. With a small difference.

This one is actually really good.

It turns out one of the closest to authentic pot pies you can get with almost no work. That’s something we can all appreciate yes?

Here we go!

Chicken Cobbler!

recipe inspiration from allrecipes.com again

1/2 cup butter

4 cups rotisserie chicken meat, shredded

1 (15 ounce) bag frozen mixed vegetables

1 (11.36 ounce) package Cheddar bay biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix)

2 cups milk

1 (10.5 ounce) can cream of chicken soup

2 cups chicken stock

2 tablespoons fresh chopped parsley (optional)

We’re going maximum simplicity here. You can bake your own chicken OR buy one of them precooked roast chickens that every grocery store out there now carries.

Only $8.99 too.

Sure, you’re going to want to let this cool before shredding and removing the bones before making the cobbler.

Yes, I did take into account the fact that you will more than likely rip off one of those chicken legs and gobble it down while leaning over the kitchen sink while nobody is watching.

That’s a given.

Let’s make a feeble effort at making our cobbler “Healthy.”

I read 3 different versions of this recipe and the veggie step was different for all three. I saw one where they used a bag of frozen mixed vegetables and I’m sure that would be great but since this mirrors chicken pot pie, why not use the same veggies that are used in my version of a pot pie?

Gather your other stuff.

Not gonna really hurt yourself with the meal prep today,

Anyone out there used the Cheddar Bay Red Lobster biscuit mix at home before? I have and they turned out OK. Not quite the same as I remember from having at the restaurant. When the fuck was that? 23 years ago?

I remember the biscuits being the only thing decent at the restaurant. All of their dishes while featuring what should be healthy seafood, were as fucking drowned in butter as a Paula Deen wet dream.

Shred the chicken. DO use caution here. I thought I had safely and efficiently cleaned the chicken only to find like 3 bones baked into the dish including one fucking thigh bone which is just the 3rd or so largest bone on the whole goddamn chicken. Use caution is what I’m saying here.

Preheat the oven to 375. Toss in the stick of butter to melt right in the baking dish while the oven pre-heats.

Cool shit. This will save yet another dirty dish or two.

Or will it?

When the oven is up to temp, you’ve got your melted butter.

Mix that shredded chicken with the butter.

I seasoned the chicken with some salt, pepper, garlic powder and onion powder. Jazz it up. Those rotisserie chickens ain’t exactly bursting with flavor.

Add on the veggies. Frozen is fine at this point.

Take a quick second to assess the size of the dish you’re using and compare that with the amount of ingredients you still have to add.

Say “Motherfucker” out loud.

Now wash the casserole dish that is obviously too small for the finished dish and break out the baking dish that is actually the proper size to work for this shit.  Shamefully dump your previously mixed ingredients in.

Goddammit.

Mix the biscuit mix with the two cups of milk and spread evenly over the top.

Don’t stir! This is how you get that biscuity “cobbler” thing with the finished product.

Next step, combine the cream of chicken soup with the chicken stock.

And gently pour the contents over the now proper sized cooking vessel. 

Bake in the preheated oven for 45-55 minutes. Some fresh thyme or sage over the top of this would be a clutch move.

I found that fifty minutes was the Goldilocks zone for the proper doneness.

Do everyone a favor and let this rest for at least 10 minutes won’t you?

The entire inside of your mouth will thank you.

Also it won’t be all runny and shit once it’s had a chance to set up.

Patience.

This is a really fantastic and extremely easy to produce version of a chicken pot pie.

It’s delicious.

Can you see how it could be boring as fuck if you didn’t adjust the seasonings?

Can you also see how easy it would be to customize to your specific liking?

Then you get the idea.

It eats just like a pot pie. Guess that means judge the weather outside accordingly. Maybe not THE best summertime meal but ideal for a cold maybe rainy day.

I officially declare that this recipe WORKS! It has been granted the Sunday Gravy Seal of Approval and shit.

So it was a mixed bag with the viral foods experimentation. A couple, like this one and that Mississippi Pot Roast were easy and goddamn delicious.

And that Marry Me Chicken (AND Marry Me Meatballs) stuff was fucking dynamite!

Oh shit, the baked feta and cherry tomato thing too. Loved that shit.

So some hits and some not so fantastic. All told it was fun sampling the viral recipes. If any new ones jump out at me I very well could try them out here in the future.

Next week though?

Think I’m going back to being a real cook.

Need to get back in the game.

This week’s “Fun” holidays courtesy of A Bit of Good News: “June 28 is Global Smurfs Day, International Cream Tea Day, National Ceviche Day, National Paul Bunyan Day, National Tapioca Day and Log Cabin Day”

Ceviche!

I can get behind that. And to be honest? I fucking love tapioca. Save the “Old” jokes, Junior, I’m used to it.

Enjoy the rest of your Sunday, all.

Be well and for god sake watch your ass on the freeways!

Until next week…