Ingredients
Method
Make the Chicken Filling
- Preheat the oven to 400°F. Blend the cottage cheese and milk until completely smooth; set aside.
- Heat the avocado oil in a large, deep oven-safe skillet over medium-high heat. Lightly season the chicken with salt and pepper. Sear until golden on the outside, then transfer to a plate. It will finish cooking in the oven.
- Add the onion and corn to the skillet. Cook for 4–5 minutes, until the onion softens and the corn picks up a little color. Add the garlic, thyme, and sage; cook for 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Pour in the apple cider, scraping up the browned bits. Simmer for 5–7 minutes, until noticeably reduced.
- Stir in the broth, Dijon, garlic powder, 3/4 teaspoon salt, and black pepper. Return the chicken and any juices to the skillet. Simmer until the sauce begins to thicken.
- Reduce the heat to low. Stir in the blended cottage cheese mixture and warm gently until creamy. Do not boil. Stir in the apple cider vinegar, then taste and adjust the salt and pepper. The filling should be saucy but thick enough to support the biscuits.
Make the Biscuits
- Whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter until irregular pea-sized pieces remain. Stir in the cheddar, chives, and thyme.
- Fold in the Greek yogurt and cold buttermilk just until a shaggy dough forms. Turn onto a lightly floured surface and gently press into a thick rectangle. Fold into thirds, rotate, and repeat twice more.
- Pat the dough about 1 inch thick and cut into 6 large biscuits. Handle the dough as little as possible so the biscuits stay tender.
Assemble and Bake
- Arrange the biscuits over the filling, leaving a little space between them. Brush with buttermilk and sprinkle with flaky salt.
- Bake for 22–27 minutes, until the filling is bubbling, the biscuit tops are deeply golden, and their centers are cooked through. Check that the chicken has reached 165°F. Rest for 10 minutes before serving.
- Finish with fresh thyme, chives, cracked black pepper, and flaky salt.
Nutrition
Notes
- Nutrition is an estimate for one-sixth of the filling and one biscuit. It excludes extra buttermilk used for brushing and optional finishing salt. Sodium varies considerably by broth, cottage cheese, and salt brand.
- Reduce the cider before adding the broth. This gives the filling apple flavor without making the gravy thin or overly sweet.
- Keep the butter and buttermilk cold, and stop mixing the biscuit dough as soon as it comes together.
- Use a deep oven-safe skillet so the filling has room to bubble beneath the biscuits. If your skillet is too shallow, transfer the filling to a baking dish before adding the biscuits.
- Leftovers keep in the refrigerator for up to 3 days. Reheat in a 350°F oven until the filling is hot and the biscuits are warmed through.
- You can make the filling a day ahead. Reheat it until hot, prepare the biscuits fresh, then assemble and bake. Because the filling starts hot, check the cobbler at the early end of the baking range.