Chicken Cobbler

Gather and prep all ingredients and preheat your oven to 400°F.
Heat 1 Tbsp oil in a 10–12" cast-iron or oven-safe skillet over medium heat. Season chicken with salt and pepper. Cook until golden and nearly cooked through, about 6 minutes. Remove chicken and set aside.
Add remaining 1 Tbsp oil, mushrooms, onion, and garlic to the skillet. Cook for 5 minutes, until softened and most of the moisture has evaporated.
Pour in chicken stock, ½ cup milk, thyme, and poultry seasoning. Bring to a gentle simmer.
Whisk cornstarch with water until smooth, then stir it into the simmering sauce. Cook 2–3 minutes until thick and creamy. If too thick, add a splash of broth of water.
Return cooked chicken and frozen peas and carrots to the skillet. Stir to combine evenly.
In a bowl, whisk together flour and baking powder. Add 1 cup milk and 6 Tbsp melted butter, whisking just until smooth. Stir in cheese, garlic powder, Cajun seasoning, and parsley.
Pour the topping evenly over the hot filling in the skillet. Do not stir-the layers. This will create a beautiful cobbler texture as it bakes.**
Place the skillet in the oven and bake for 25-30 minutes, until the topping is golden and bubbly around the edges.
Let the cobbler rest for 10 minutes before serving. Brush the top lightly with last 2 Tbsp of melted butter for a glossy, flavorful finish.