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CHICKEN COBBLER RECIPE centered hero view, clean and uncluttered
Thomas Baker

Chicken Cobbler Recipe: Easy Comforting Dish

This Chicken Cobbler Recipe is a delicious and easy comfort food dish that combines the warmth of a biscuit topped chicken pot pie with the irresistible flavor of Red Lobster biscuit casserole. Perfect for a quick weeknight meal, this biscuit topped chicken pot pie features shredded rotisserie chicken, creamy vegetables, and the iconic cheddar bay biscuits for a golden, cheesy crust. Everyone will love this cozy Red Lobster Biscuit Casserole inspired dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Ingredients Method Notes

Ingredients
  

  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 rotisserie chicken, meat removed and shredded
  • 12-ounce bag frozen peas and carrots
  • 1 can (10.5 ounces) cream of chicken soup with herbs
  • 1 cup chicken broth
  • 1/2 cup celery
  • 1/2 cup onions
  • 1 11oz box Biscuit Mix (some come with a little spice packet)
  • 2 cups milk
  • 1/2 cup shredded cheddar cheese

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Pour the melted butter into a greased baking dish.
  3. In a medium bowl, combine frozen peas and carrots with onions and celery.
  4. Spread the shredded chicken in an even layer in the casserole dish.
  5. Add the mixed vegetables evenly on top of the chicken.
  6. In a separate bowl, combine the biscuit mix, milk, seasoning packet if included, and 1/2 cup shredded cheddar cheese. Mix until well combined.
  7. In another bowl, mix chicken broth and cream of chicken soup until smooth and gravy-like.
  8. Pour the creamy chicken broth mixture over the vegetables in the casserole dish without mixing.
  9. Pour the biscuit mixture carefully over the broth mixture without mixing.
  10. Bake in the preheated oven for 45 minutes to 1 hour until the biscuit topping is golden brown and the casserole is bubbling.
  11. Remove from oven and let cool for a few minutes before serving.

Notes

  • Store leftovers in an airtight container in the fridge for 3-4 days. The casserole can be frozen unbaked for up to 3 months wrapped tightly in plastic and foil. Thaw overnight in the fridge before baking.