Chicken Cobbler

4.92 from 12 ratings

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.

Prep Time 15

Cook Time 1

Additional Time 15

Total Time 1 30

Servings

Author Crissy Page

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

Preheat the oven to 375 degrees.
Melt the butter in the microwave and pour into a 9x13 baking dish, spread evenly.
Add shredded chicken in a single layer over the butter. Layer evenly with the frozen vegetables. Do not stir.
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.
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.
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.
Optionally, garnish with fresh parsley.

Notes

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.
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