Chicken Cobbler
A creamy, comforting meal featuring saucy chicken under a golden biscuit crust, perfect for busy weeknights or family dinners.
Servings: 6 servings
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 4 tablespoons Salted butter, melted Plus 2 tablespoons for topping
- 4 cups Shredded cooked chicken Rotisserie or leftover chicken works great
- 1 bag (12 oz) Frozen peas and carrots
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Black pepper
- 1 can (10.5 oz) Cream of chicken soup
- 2 cups Chicken broth
- 1 box (11.36 oz) Cheddar Bay Biscuit Mix Reserve the seasoning packet for later
- 2 cups Whole milk
- 1/2 cup Shredded cheddar cheese
- 1 packet Seasoning packet from biscuit mix
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish with non-stick spray or a little melted butter.
- Pour the melted butter into the bottom of the prepared baking dish, spreading it evenly.
- In a large bowl, layer the shredded chicken evenly over the butter. Next, sprinkle the frozen peas and carrots over the chicken.
- Sprinkle garlic powder, onion powder, and black pepper evenly over the top.
- In another bowl, whisk together the cream of chicken soup and chicken broth until smooth and combined.
- Pour the soup mixture evenly over the chicken and vegetables in the baking dish. Do not stir.
- In a separate bowl, whisk together the Cheddar Bay Biscuit Mix (dry mix only), milk, and shredded cheddar cheese until just combined. The mixture should be thick but pourable.
- Gently pour the biscuit batter over the soup layer, spreading it lightly to cover most of the surface. Again, do not mix.
- Drizzle the remaining 2 tablespoons melted butter over the top and sprinkle with the reserved biscuit seasoning packet for extra flavor.
- Bake uncovered for 45–50 minutes, until the biscuit topping is golden brown and the filling is bubbling at the edges.
- Remove from the oven, let rest for a few minutes, then serve piping hot. Enjoy!
Notes
For a lighter version, substitute half-and-half for milk or use a reduced-fat cream of chicken soup. You can also swap out peas and carrots for your favorite frozen veggie blend.