If you've made chicken soup from scratch ever, this is an improv template. My attempt today "failed" in that it wasn't actually chicken cobbler. So here's what I did, and how I plan to fix it for next time... there will be a next time.
I roasted a kosher chicken for lunch a few days ago. As soon as the carcass was cool, I stripped it of the meat we had not eaten. I basically had just over one chicken breast's worth of meat. I plonked the bones into a large saucepan, and added water to cover. I simmered it gently, until I had a very clean stock, and stuffed it in the fridge.
Today, I fished out the meat and stock. I was pleased, because the stock was very gelatinous and thick, so it was just this side of pourable. Poured it out into a measuring cup, and found I had a touch over a pint. I mixed in the recommended amount of thickener, and then stirred in the vegetables. I used lima beans, peas, onion and a shallot, on the grounds that we like them and we have them on hand. I added a shot of sherry for flavor. I minced the roast chicken. I added pepper and thyme. Poured into a casserole dish, and and added cobbles. I baked it in about 35 minutes, with somewhat lower heat than I would ordinarily use.
The end result was the broth was too liquid, and a tad light on vegetables. I should have used more thickener, and a couple carrots, a celery stalk, or other vegetables would not have gone amiss. If you add vegetables that take long cooking, you probably want to par-cook them in the sauce. The quantity is about right for feeding 4 adults, with no leftovers. I would not want a whole lot more meat.
It definitely can stand to have a salad and biscuits on the side. If you do that, it might well feed 6. Pretty efficient way to make roast chicken last for a lot of meals. Means I might be able to regularly squeeze 12 servings out of a roast chicken.