My Chicken cobbler recipe is a cozy and comforting family dinner that has quickly earned a high rating with my family. It’s made using tender chicken, a rich and creamy sauce, and a Red Lobster Cheddar Bay Biscuits topping. It’s a one-dish meal made with simple ingredients. This hearty dish is a hit during the colder winter months, and it reminds me of a traditional chicken pot pie with a special twist.

Overhead view of chicken cobbler casserole with a golden baked top, in a glass pyrex dish.

What is Chicken Cobbler?

This viral chicken cobbler recipe was made popular by Matthew Bounds, and was shared across social media platforms. It’s is a savory take on traditional fruit cobbler. My recipe is different from the original recipe, and I think it’s way better!

My version uses rotisserie chicken (though shredded chicken breasts are fine), frozen mixed vegetables, and a creamy sauce, topped with a biscuit mixture. TikTok chicken cobbler is a new twist on a classic comfort food dish that has quickly become a family favorite. Seriously, I never thought I’d be sourcing recipes from TikTok, but here we are!

single serving of the food on a plate with a fork.

Why You’ll Love This Recipe

This unique chicken pot pie casserole is FULL of flavor! From the creamy chicken base to the golden, buttery biscuit crust. It’s an easy chicken recipe that works as a complete meal, making it perfect for busy weeknights. Plus, the use of the seasoning packet in the Red Lobster Cheddar Bay Biscuit dough adds tons of flavor. Who doesn’t love Cheddar Bay Biscuits? COME. ON!

How to Make Chicken Cobbler Casserole

Making this delicious chicken cobbler is simple, takes just a few steps and some basic kitchen tools, including a 9×13 baking dish. Simply follow the instructions for layering the ingredients into the casserole dish, and you’ll be enjoying this viral recipe in no time. First, grab these ingredients, and then follow our step-by-step instructions below.

chicken cobbler ingredients

Ingredients:

  • 1/2 cup (1 stick) butter, melted
  • 4 cups shredded cooked chicken (I like rotisserie chicken because it’s easy)
  • 1 12 oz. bag frozen mixed vegetables, including frozen peas and carrots for that traditional chicken pot pie vegetable filling vibe
  • 1 package Red Lobster Cheddar Bay Biscuit Mix (the powder and seasoning packet)
  • 2 cups whole milk
  • 1 can cream of chicken soup
  • 2 tsp. Better than Bouillon Roasted Chicken Base (this brings the flavor!)
  • 2 cups low-sodium chicken stock or chicken broth
  • 1/8 tsp black pepper
  • Optional: fresh chopped parsley for garnish

Step-by-Step Instructions:

Step One: Preheat your oven to 375 degrees. This will help ensure your chicken cobbler casserole dish will be cooked evenly and thoroughly.

Step Two: Spread melted butter in an even layer in a 9×13 inch casserole dish. Layer the shredded chicken on top, creating a base for your cobbler. There’s no stirring or mixing necessary in any of these steps. In fact, RESIST THE URGE! I repeat, do not mix or stir!

Illustrative step-by-step photos showing the layers of ingredients going into the casserole dish.

Step Three: Scatter your frozen vegetables over the chicken in a single layer. I love that this recipe features protein and vegetables to create a complete meal for your family.

illustration of the cheddar bay mix being combined in a measuring cup.

Step Four: In a separate bowl, prepare the biscuit batter by mixing the Red Lobster Cheddar Bay Biscuit Mix with milk. Don’t forget to add the seasoning packet. For this recipe, you are NOT following the box instructions. You are simply mixing the powder, season packet, and milk, per my instructions in the recipe card below.

photo of uncooked chicken cobbler recipe in a baking dish.

Step Five: Next, you’ll want to carefully pour the biscuit mixture over the chicken and vegetables in your baking dish, ensuring an even layer for a consistent biscuit-like crust. This won’t look perfect, but be sure you don’t stir. Just pour and move on.

image of soup mixture being made.

Step Six: In a bowl or large measuring cup, whisk together the cream of chicken soup, chicken stock, and seasonings until you achieve a gravy consistency. Be sure that the Better than Bouillon gets dissolved fully. Pour this broth mixture over the top of the biscuit layer, enriching the cobbler with a creamy chicken flavor.

image of casserole prior to going in oven.

Step Seven: Bake your easy chicken cobbler in the preheated oven until the top of the cobbler is golden brown and the cobbler has reached a thick, gravy-like consistency, typically about 50-65 minutes. For me, about 60 minutes is perfect. You want to hold off on taking it out until the top gets nice and deep golden brown around the edges and medium golden brown toward the middle. That golden top is so full of flavor.

closeup photo of baked chicken cobbler casserole with golden biscuit topping

Recipe Tips

  • Meat and Veggie Substitutions: You can easily adapt this recipe using leftover turkey or leftover ham. You can also choose different vegetables like green beans or corn to add to the vegetable layer. This dish is very versatile!
  • Good Butter: Choose a high-quality salted butter for this recipe. My favorite is Kerrygold Butter.
  • Add Some Cheese: For a cheesy flavor, add 1/2 cup shredded cheddar cheese to the biscuit mix for an added cheesy biscuits flavor. Many recipes call for shredded cheddar in the biscuit mix, but, I love the recipe exactly as written.
  • Don’t Stir The Layers: I’ll say it again, be sure that you don’t stir the layers of ingredients in this chicken cobbler. Trust me, let it work its magic and just follow the recipe instructions as written.
  • Be Patient During Cooking: In my oven, I cook this a full 65 minutes. You want the top very golden brown. You also want to let it rest to thicken up, about 15 minutes.

Frequently Asked Questions

Here are a few of the top questions you may have when creating this recipe.

Do I have to use the Better Than Bouillon?

No, you don’t have to use the Better Than Bouillon, but I highly recommend it. Better Than Bouillon is a concentrated paste that offers an intense and rich flavor. I absolutely love cooking with this product, and in my version of chicken cobbler, I think it adds a special punch of chicken-pot-pie flavor. If you choose not to use this in your recipe, you can add flavor to your dish by substituting with some garlic powder and onion powder, though I can’t recommend sticking with the recipe written as-is enough!

Can I make Chicken Cobbler with fresh vegetables?

Yes, you can make this casserole using fresh vegetables. Be sure to chop them in a small, uniform size to ensure they are cooked thoroughly. Any vegetables that you might typically find in a pot-pie recipe will work well here, including small-diced potatoes, diced carrots, green beans, and corn.

How can I make gluten-free Chicken Cobbler?

By using a different brand gluten-free biscuit mix and ensuring all other ingredients are gluten-free, you can enjoy this comforting dish without worry.

overhead photo with piece missing from casserole.

How can I ensure the cobbler topping is perfectly cooked?

Keep an eye on the chicken cobbler toward the end of the baking time, starting at about 45 minutes. I find that the dish needs to bake about an hour in order for the mixture to thicken and the top to get a nice golden brown. After baking, be sure to let it stand for 10-15 minutes after removing it from the oven. This allows the cobbler topping to achieve the perfect biscuit-like crust.

Can I use a different type of chicken?

Absolutely. I like using rotisserie chicken because it is tender and easy to work with. Plus, it saves a ton of time! However, I often use cooked shredded chicken breast. You can use any shredded or chopped chicken you like. For a low-cost meal, you could even use canned chicken breast.

How should I store Chicken Cobbler Casserole?

Keep your leftovers in an airtight container in the refrigerator or wrapped in aluminum foil in the freezer for a delicious leftover chicken cobbler meal up to 3 days later. As for freezing, I typically don’t like to freeze casseroles that are heavy on the dairy like this one, as it can change the texture. Also, I don’t think the texture of the biscuit topping would fare well during re-heating.

Can I use different milk?

For this recipe, I recommend sticking with whole milk as the recipe indicates. This is really necessary to help thicken the sauce, and I worry that using 2% might not get the job done.

Chicken Cobbler combines the best parts of a traditional chicken pot pie and a biscuit casserole into one easy recipe. Whether you’re looking for a comforting meal during the winter months or a simple dish that the whole family will love, this chicken cobbler casserole ticks all the boxes. Try it tonight and see!

More Easy Casserole Recipes

Chicken Cobbler

Chicken Cobbler

Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 30 minutes

Chicken cobbler is a savory dish that tastes a lot like chicken pot pie, but with a rich, buttery biscuit topping that will bring you back for seconds.

Ingredients

  • 1/2 cup (1 stick) butter, melted
  • 4 cups rotisserie chicken, shredded
  • 1 (12 ounce) bag frozen mixed vegetables
  • 1 (11.36 ounce) package Red Lobster Cheddar Bay Biscuit Mix
  • 2 cups whole milk
  • 1 (10.5 ounce) can cream of chicken soup
  • 2 cups low-sodium chicken broth
  • ⅛ tsp. black pepper
  • 2 tsp. Better Than Bouillon Roasted Chicken Base
  • 2 tbsp. fresh chopped parsley (optional)

Instructions

  1. Preheat the oven to 375 degrees.
  1. Melt the butter in the microwave and pour into a 9x13 baking dish, spread evenly. 
  2. Add shredded chicken in a single layer over the butter. Layer evenly with the frozen vegetables. Do not stir.
  3. In a medium bowl, stir together the Cheddar Bay Biscuit Mix, seasoning packet from the mix, and milk in a bowl until well blended; pour over the chicken and frozen vegetables. Spread carefully and evenly over the top of the mixture. Do not stir.  
  4. Whisk together the cream of chicken soup, chicken broth, black pepper, and the Better than Bouillon in a second bowl until smooth. Make sure the Better than Bouillon has fully dissolved into the mixture. Pour over the biscuit mix; do not stir.  
  5. Bake uncovered for 55-65 minutes (I cook a full 65 minutes), or until very golden brown. It will look runny in the middle, but remove from the oven and let it stand for 10 to 15 minutes before serving and the sauce will continue to thicken. 
  6. Optionally, garnish with fresh parsley. 

Notes

  1. Cook until top is VERY golden brown. About 65 minutes. Let the casserole rest about 15 minutes. It will have a gravy consistency that will continue to thicken as it cools.
  2. If you want to add a cheesy component to the topping, you can add 1/2 cup shredded cheddar cheese when mixing-up the biscuit component.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 168mgSodium: 967mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 41g