Chicken, Sauerkraut, & Biscuit Cobbler


We are officially putting on our sweaters, watching the Autumn leaves fall, lighting our pumpkin spice candles, and gearing up for all our Fall recipes that have been in the works for several weeks.

And starting off our Fall recipes the best way possible is our Chicken, Sauerkraut, & Biscuit Cobbler that is insanely easy to make and tastes like the ultimate comfort food while also being light on the stomach. The drop biscuits are fluffy, made with olive oil, and will have you coming back for seconds!

This is a sponsored post, but as always, opinions are my own. And a big thank you to Bubbies' for working with me!

Can I prep the chicken and biscuit casserole ahead of time?

Yes! I would recommend prepping up to the biscuits.

The drop biscuits are best made day of and eaten same day after baking. They still make delicious leftovers, but overtime the bottom of the biscuits become soft and not as fluffy.

What does sauerkraut taste like?

Sauerkraut tastes similar to kimchi, except without the fiery spices. It's slightly salty and adds the perfect little crunch to complement the stuffed quinoa portobello mushrooms!

What is different about Bubbies' Sauerkraut?

Bubbies’ Naturally-Fermented Sauerkraut is made with NO preservatives, NO added sugars, and NO Vinegar. Therefore, you aren’t going to have that sour, tangy taste in the soup like normal sauerkraut. Instead, theirs rides the fine line of subtle peppery notes with a salty aftertaste.

Why are naturally fermented foods healthy for your body?

From kefir to yogurt to sauerkraut, naturally fermented foods help feed the “good” bacteria in your stomach, which may help improve your digestion and boost your immune system.

In fact, naturally-fermented sauerkraut is rich in fiber, minerals, and vitamins. The fermentation process creates these ultra-nutritious probiotics that may help your body absorb other nutrients more easily. For example, the sauerkraut in this soup may help your body more fully absorb the nutrients in carrots (like potassium, beta carotene, and fiber) and wild rice (like vitamin A, vitamin K, and vitamin C).

Where can I find Bubbies’ Naturally-Fermented Sauerkraut?

The beautiful thing is that Bubbies' relishes, pickles, and sauerkraut can be found in most grocery stores across America! I usually buy mine at Whole Foods, but you can also find them at Publix, Harris Teeter, Fresh Market, and more. Find a location near you by clicking here.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Chicken, Sauerkraut, & Biscuit Cobbler



For the Chicken & Sauerkraut filling:

  • 1/2 cup Bubbies Naturally-Fermented Sauerkraut
  • 1 1/2 lbs. Chicken Breasts, boneless and skinless, cooked (about 4 cups)
  • 1 cup Carrots, finely chopped
  • 1 medium Sweet Onion, finely chopped
  • 1 cup Mushrooms, chopped
  • 1 tbsp. Extra Virgin Olive Oil
  • 2-3 Garlic Cloves, minced
  • 2 sprigs Rosemary, chopped
  • 2 cups Whole Milk
  • 1/3 cup Flour

For the Olive Oil Biscuits:

  • 2 cups All Purpose Flour
  • 1 1/4 cup Kefir, or Buttermilk
  • 1/4 cup Extra Virgin Olive Oil
  • 1 large Egg
  • 3 tsp. Baking Powder


  1. Preheat the oven to 400F.
  2. In a large pan over medium high heat, add the olive oil to heat up for 1 minute.
  3. Add in the onions, carrots, and garlic cloves to cook until fragrant and tender, about 2-3 minutes.
  4. Add in the sauerkraut, mushrooms and chopped (and cooked) chicken. Stir for 2-3 minutes, until mushrooms have shrunk in size.
  5. In the meantime, whisk together the flour, whole milk, and rosemary in separate bowl.
  6. Pour the milk mixture into the pan, then cook for 4-5 more minutes, or until thick and creamy. Season with salt and black pepper to taste.
  7. While the mixture is thickening, make the biscuits by whisking together the flour and baking powder.
  8. Add in the olive oil and use a fork to mix. Add in the kefir and egg to mix until well-combined.
  9. Transfer the chicken filling to a casserole dish, then drop 1/3 cup biscuit batter on top (1/2" apart).
  10. Bake on the middle rack for 20-25 minutes, or until biscuits are golden brown. Enjoy warm!

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