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My chicken cobbler tastes like a really comforting chicken pot pie with Cheddar Bay biscuits baked right in. The filling is creamy and savory with tender chicken and vegetables, and the cheesy, garlicky biscuit gets golden around the edges while staying soft where it meets the filling.
In my house, this chicken cobbler is an easy family dinner, especially when I want something warm and filling without a lot of prep. Using rotisserie chicken and frozen vegetables makes it a great shortcut, and it usually comes out in the fall and winter.
I use a box of Red Lobster Cheddar Bay Biscuit mix for the biscuit layer, seasoning packet and all. Then I give the filling its own seasoning too, so this chicken cobbler is not relying on the biscuit mix alone.
If you love the pot pie flavor in this dinner, my chicken pot pie casserole is a close cousin, and my turkey biscuit stew is another biscuit dinner I love. For more dinners that bake in one dish, browse my easy casserole recipes.
FAMILY FAVORITE
Why This Chicken Dinner Is So Easy to Pull Together
I keep a box of Cheddar Bay Biscuit mix in my pantry, because it has basically everything I need for the biscuit layer, and all I add is milk. The chicken stock, the can of cream of chicken soup and the seasonings live in my pantry too, and the vegetables come straight from the freezer. So the only thing I have to grab at the grocery store is a rotisserie chicken, and dinner is handled.
I did try a couple of other ways to layer this chicken cobbler so the top looked more like a traditional cobbler. I was giving up the simplicity of the recipe to make it prettier, and this layering worked better.
What Goes In and Why It Matters
- Red Lobster Cheddar Bay Biscuit mix: Use the whole box, including the seasoning packet inside. I am pretty confident a regular biscuit mix will work here, but I have not tested it, and without those extra spices it is going to taste more like a regular biscuit casserole. If Cheddar Bay biscuits are your favorite part, my copycat Red Lobster biscuits are what I make when I want the biscuits on their own.
- Rotisserie chicken: I use both the white and dark meat from one large rotisserie chicken. If you would rather cook your own, you can cook and shred skinless, boneless chicken breasts, thighs or a mix of both instead.
- Frozen mixed vegetables: They go into the dish frozen, so there is no need to thaw them first. I use bags of corn, peas and carrots, but if your family does not like all three, switch to a combination like peas and carrots or green beans and corn.
- Chicken stock: If you use low-sodium chicken stock, increase the seasoned salt to 1 to 1½ teaspoons.
How to Make Chicken Cobbler
Step 1: Layer the Base With the oven preheating, swirl the melted butter around a 9×13 baking dish, then spread the shredded chicken over it and the frozen vegetables over the chicken. If you want a head start, you can put the butter and chicken in the dish the day before and keep it in the fridge, then add everything else when you are ready to bake.
Step 2: Pour the Biscuit Batter Whisk the biscuit mix, its seasoning packet and the milk in a large bowl only until combined. Pour it over the vegetables so it covers the whole layer.
Step 3: Pour the Soup Mixture In the same bowl, whisk the chicken stock, cream of chicken soup, seasoned salt, garlic powder and pepper until no lumps of soup remain. Carefully pour it over the biscuit batter without stirring.
Step 4: Bake and Rest Bake for 55 to 60 minutes, until the crust has risen around the edges, is lightly golden brown and the liquids are bubbly. Give it the full rest on the counter before you scoop.
More Easy Casserole Recipes
Chicken Cobbler
Ingredients
- ½ cup unsalted butter melted
- 3½-4 cups shredded rotisserie chicken (white and dark meat from 1 large chicken)
- 20 ounces (10-ounce bags) frozen mixed vegetables (corn, peas, and carrots)
- 11.36 ounces box Red Lobster Cheddar Bay Biscuit mix (and enclosed seasoning packet)
- 2 cups whole milk
- 2 cups chicken stock
- 10.5 ounces can cream of chicken soup
- ½ teaspoon seasoned salt (Lawry’s brand)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Add the melted butter to a 9×13 baking dish and swirl around until the butter coats the entire bottom of the dish.½ cup unsalted butter
- Spread the shredded rotisserie chicken evenly over the butter in the baking dish.3½-4 cups shredded rotisserie chicken
- Top the shredded chicken with the frozen mixed vegetables in an even layer.20 ounces (10-ounce bags) frozen mixed vegetables
- In a large mixing bowl, whisk together the Red Lobster Cheddar Bay biscuit mix, the contents of the enclosed seasoning packet, and whole milk just until combined.11.36 ounces box Red Lobster Cheddar Bay Biscuit mix, 2 cups whole milk
- Pour the biscuit mixture over the entire layer of frozen mixed vegetables, being careful not to mix the layers.
- Add the chicken stock, can of cream of chicken soup, seasoned salt, garlic powder, and black pepper to the same bowl used to mix the biscuit mix. Whisk until fully combined and no lumps of cream of chicken soup remain. Carefully pour the soup mixture over the biscuit mixture, being sure not to stir the two mixtures together.2 cups chicken stock, 10.5 ounces can cream of chicken soup, ½ teaspoon seasoned salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper
- Bake the chicken cobbler for 55 to 60 minutes, or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly.
- Allow the chicken cobbler to rest on the counter for 10 to 15 minutes to allow the sauce to thicken slightly before serving.
Jenn’s Notes
- Do not stir the layers. Pour the biscuit batter and then the soup mixture over the top and leave them.
- You do not need to thaw the vegetables before adding them to the baking dish. Swap the mix for peas and carrots or green beans and corn if your family prefers.
- If you use low-sodium chicken stock, increase the seasoned salt to 1 to 1½ teaspoons.
- You can cook and shred your own skinless, boneless chicken breasts, thighs, or a mix of both instead of rotisserie chicken.
