Go Back
–+ servings

Chicken Cobbler Recipe

This Chicken Cobbler is a comforting classic, combining tender chicken, vibrant vegetables, and a golden biscuit topping for the perfect family meal. Quick to prepare, it brings warmth and flavor to any dinner table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 10.5-ounce can cream of chicken soup
  • 4 cups of cooked chicken using rotisserie chicken is convenient
  • 1/2 cup melted butter
  • 1 14-ounce bag of frozen mixed vegetables
  • 2 cups of milk
  • 1 cup chicken broth refer to the note below
  • 1 11.4-ounce box of Cheddar Bay Biscuit mix
Optional:
  • 1 teaspoon garlic powder 1 teaspoon dried thyme
  • 1 1/2 cups shredded cheddar cheese for an additional cheesy layer

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Drizzle the melted butter into the base of a 9x13-inch baking dish, ensuring it's evenly spread.
  3. Layer the cooked chicken over the butter, followed by an even distribution of the frozen mixed vegetables on top.
  4. In a mixing bowl, whisk together the Cheddar Bay Biscuit mix (including the seasoning packet) and milk until the consistency is mostly smooth. A few small lumps are perfectly fine. Pour this mixture evenly over the vegetables.
  5. In the same bowl, whisk together the chicken broth and the cream of chicken soup until well combined. Pour this blend over the biscuit layer.
  6. Place the dish in the oven and bake for about 1 hour or until the top becomes golden and the center is just about set but still slightly jiggly. Avoid over-baking to retain a generous amount of gravy.
  7. Let the cobbler rest for 10-15 minutes before serving to allow it to set and for flavors to meld.

Notes

  • If you can’t find the Red Lobster biscuit mix, substitute with Bisquick and season it yourself. Add some salt, pepper, garlic powder, and a touch of Old Bay or seasoned salt for extra flavor.
  • Store in an airtight container in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!