Chicken Cobbler (Savory)

Comfort food just leveled up! This Chicken Cobbler combines everything you love about a hearty chicken pot pie but with a game-changing cheddar bay biscuit topping that gets golden and crispy while the filling stays rich and saucy. It’s the ultimate one-pan wonder that’ll have everyone scraping the dish for seconds.

Think of this as the savory cousin to your favorite fruit cobbler – except instead of sweet berries, you’re getting tender chicken and vegetables swimming in a velvety sauce. The real magic happens when that cheesy biscuit topping bakes up with those signature Red Lobster-style herb flavors, creating the perfect contrast of textures. Best part? It’s mostly dump-and-go, making it perfect for busy weeknights when you need serious comfort food without serious effort.

Ingredients

For the Filling:

• 4 tablespoons salted butter, melted
• 4 cups shredded cooked chicken
• 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

For the Biscuit Topping:

• 1 box (11.36 oz) Cheddar Bay Biscuit Mix (reserve seasoning packet for later)
• 2 cups whole milk
• 1/2 cup shredded cheddar cheese

For the Seasoned Butter Topping:

• 2 tablespoons salted butter, melted
• Seasoning packet from box of biscuit mix

Steps

1. Preheat the oven to 350°F (175°C). Position your rack in the center of the oven to ensure even baking.
2. Pour the 4 tablespoons melted butter into the bottom of a 9×13 ceramic baking dish. Spread it evenly by gently tilting the dish in all directions until the entire bottom is coated. This creates a flavor base and helps prevent sticking.
3. Layer the 4 cups shredded cooked chicken evenly over the melted butter. Make sure to spread it into an even layer reaching all corners of the dish.

• Pro tip: Rotisserie chicken works perfectly here and saves prep time!
• No need to press down – a light, even layer allows the sauce to penetrate better.

1. Sprinkle the 12 oz frozen peas and carrots directly on top of the chicken. No need to thaw them first – they’ll cook perfectly during baking.

• Distribute the vegetables evenly across the entire surface for consistent flavor in every bite.

1. Season the layers by sprinkling 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper evenly across the top.

• Important: Do NOT stir the layers together! Each component should remain in its own distinct layer.

1. In a mixing bowl, combine the 10.5 oz can cream of chicken soup and 2 cups chicken broth. Whisk thoroughly until completely smooth with no lumps remaining, about 30-45 seconds.

• The mixture should have a pourable consistency similar to heavy cream.

1. Pour this soup mixture evenly over the chicken and vegetable layers, making sure to cover everything. The liquid should seep down through the layers, creating the base for your sauce.
2. In a separate large mixing bowl, combine the contents of the cheddar bay biscuit mix (remember to set aside the seasoning packet!), 2 cups whole milk, and 1/2 cup freshly shredded cheddar cheese.

• Mix with a wooden spoon until just combined – about 20-30 seconds of stirring.
• Stop mixing as soon as no dry spots remain. Overmixing will make the biscuit topping tough.

1. Carefully spread the biscuit mixture as the final layer on top. Use a rubber spatula to create an even layer without disturbing the ingredients below.

• Leave small gaps around the edges to allow steam to escape during baking.

1. Bake for 50-60 minutes until the top is golden brown and the filling is bubbling around the edges.
   • Check at 45 minutes – if the top is browning too quickly, loosely cover with foil for the remaining bake time.
   • The biscuit topping should be completely cooked through with no doughy spots when tested with a toothpick.
2. While the cobbler is still hot from the oven, mix together the 2 tablespoons melted butter and the reserved seasoning packet in a small bowl.
   • Stir quickly to incorporate all the herbs and spices evenly.
3. Immediately brush this seasoned butter mixture over the entire hot biscuit topping, making sure to cover all surfaces.
   • The heat from the freshly baked cobbler will help the butter and seasonings absorb for maximum flavor.
   • Let stand for 5 minutes before serving to allow the filling to set slightly.

Smart Swaps

• Use rotisserie chicken for an even quicker prep time
• Substitute 1 cup half-and-half plus 1 cup chicken broth instead of whole milk for an even richer topping
• Try 1 bag (12 oz) frozen mixed vegetables (corn, green beans, carrots, peas) for more variety
• Replace cheddar with 1/2 cup pepper jack cheese for a spicy kick

Make It Diabetes-Friendly

• Use reduced-sodium chicken broth to lower overall sodium content
• Substitute 1 cup unsweetened almond milk plus 1 cup half-and-half for the whole milk to reduce carbs by approximately 12g per serving
• Add 1/2 cup finely diced celery to the vegetable layer for extra fiber with minimal carb impact
• Serve with a side of steamed green vegetables to balance the meal’s glycemic load

Pro Tips

• Shred your own cheese from a block for better melting and flavor
• For maximum flavor, use a mixture of dark and white meat chicken
• Let the cobbler rest for 10 minutes before serving to allow the sauce to thicken slightly
• Store leftovers in the refrigerator for up to 5 days – the flavor actually improves overnight!
• For a make-ahead option, assemble everything except the biscuit topping, refrigerate, then add the topping just before baking (may need 5-10 minutes extra bake time)