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.
What is Chicken Cobbler?
Thisviral chicken cobbler recipe was made popular by Matthew Bounds, and was shared acrosssocial mediaplatforms. It’s is a savory take on traditionalfruit cobbler. My recipe is different from the original recipe, and I think it’s way better!
My version usesrotisserie chicken (though shredded chicken breasts are fine),frozen mixed vegetables, and acreamy sauce, topped with a biscuit mixture. TikTok chicken cobbleris a new twist on a classiccomfort fooddish that has quickly become afamily favorite. Seriously, I never thought I’d be sourcing recipes from TikTok, but here we are!
Why You’ll Love This Recipe
This uniquechicken pot pie casseroleis FULL of flavor! From thecreamy chickenbase to the golden,buttery biscuitcrust. It’s aneasy chicken recipethat works as a complete meal, making it perfect for busy weeknights. Plus, the use of theseasoning packetin theRed Lobster Cheddar Bay Biscuit doughadds tons of flavor. Who doesn’t love Cheddar Bay Biscuits? COME. ON!
How to Make Chicken Cobbler Casserole
Making thisdelicious chicken cobbleris 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 thisviral recipein no time. First, grab these ingredients, and then follow our step-by-step instructions below.
Ingredients:
- 1/2 cup (1 stick) butter, melted
- 4 cups shreddedcooked chicken(I like rotisserie chicken because it’s easy)
- 1 12 oz. bag frozenmixed vegetables, including frozen peas and carrots for thattraditional chicken pot pievegetable filling vibe
- 1 packageRed Lobster Cheddar Bay Biscuit Mix (the powder and seasoning packet)
- 2 cups whole milk
- 1 cancream of chicken soup
- 2 tsp. Better than Bouillon Roasted Chicken Base (this brings the flavor!)
- 2 cups low-sodiumchicken stockorchicken 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 yourchicken cobbler casserole dishwill be cooked evenly and thoroughly.
Step Two:Spreadmelted butterin aneven layerin a 9×13 inchcasserole dish. Layer theshredded chickenon 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!
Step Three:Scatter yourfrozen vegetablesover the chicken in asingle layer. I love that this recipe features protein and vegetables to create a complete meal for your family.
Step Four:In aseparate bowl, prepare thebiscuit batterby mixing theRed Lobster Cheddar Bay Biscuit Mixwith 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.
Step Five:Next, you’ll want to carefully pour thebiscuit mixtureover the chicken and vegetables in yourbaking dish, ensuring aneven layerfor a consistentbiscuit-like crust. This won’t look perfect, but be sure you don’t stir. Just pour and move on.
Step Six:In a bowl or large measuring cup, whisk together thecream of chicken soup,chicken stock, and seasonings until you achieve agravy consistency. Be sure that the Better than Bouillon gets dissolved fully. Pour thisbroth mixtureover the top of the biscuit layer, enriching the cobbler with acreamy chickenflavor.
Step Seven:Bake your easy chicken cobbler in thepreheated ovenuntil thetop of the cobblerisgolden brownand 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.
Recipe Tips
- Meat and Veggie Substitutions:You can easily adapt this recipe usingleftover turkeyor leftover ham. You can also choose different vegetables likegreen beansor corn to add to thevegetable 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 shreddedcheddar cheeseto the biscuit mix for an addedcheesy biscuitsflavor. 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.
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.
How can I ensure thecobbler toppingis 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 thecobbler toppingto achieve the perfectbiscuit-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 anairtight containerin the refrigerator or wrapped inaluminum foilin the freezer for a deliciousleftover chicken cobblermeal 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 atraditional chicken pot pieand a biscuit casserole into oneeasy recipe. Whether you’re looking for a comforting meal during the winter months or a simple dish that thewhole familywill love, thischicken cobbler casseroleticks all the boxes. Try it tonight and see!
More Easy Casserole Recipes
- Doritos Chicken Casserole
- Mexican Tater Tot Casserole
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
- 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 50-65 minutes, 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
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: 8Serving Size: 1
Amount Per Serving:Calories: 428Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 168mgSodium: 967mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 41g
