Chicken Cobbler

Preheat the oven to 375 °F. Melt 2 tbsp unsalted butter in a 9×13-inch baking dish in the oven while it preheats, about 5 minutes, then remove the dish.

In a skillet over medium heat, melt the remaining 2 tbsp unsalted butter. Add the 1 medium yellow onion and cook, stirring occasionally, until softened, about 4 minutes.

Add the 3 cloves garlic and cook for 1 minute until fragrant.

Stir in the 2 cups frozen peas and carrots, 2 tsp fresh thyme leaves, ½ tsp black pepper, and ½ tsp kosher salt. Cook for 2 minutes, then remove from heat.

Whisk together the 1 can cream of chicken soup and 1 ½ cups chicken broth in a large bowl until smooth.

Add the 3 cups cooked chicken and the skillet vegetable mixture to the soup mixture and stir to combine.

Pour the chicken filling evenly into the prepared baking dish over the melted butter — do not stir.

In a separate bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp garlic powder, and the remaining ½ tsp kosher salt.

Add the 1 ½ cups whole milk and ½ cup sour cream to the flour mixture and stir until just combined — a few lumps are fine. Do not overmix.

Spoon the biscuit batter in large dollops evenly over the top of the chicken filling, covering as much surface as possible.

Bake uncovered at 375 °F for 45–50 minutes, until the biscuit topping is deep golden brown and a toothpick inserted into the center comes out clean.

Let the cobbler rest for 10 minutes before serving so the filling can set slightly.