A cozy, one-dish wonder that tastes just like a chicken pot pie but is so much easier! A creamy chicken and veggie filling is baked with a golden, cheesy biscuit topping that’s impossibly fluffy. It’s pure comfort food.
Ingredients:
For the Base: 1/2 cup (1 stick) unsalted butter, melted 3-4 cups cooked shredded chicken (rotisserie chicken is perfect) 1 (12 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans), do not thaw 1 (10.5 oz) can cream of chicken soup 1 ½ cups chicken broth 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper
For the Biscuit Topping: 1 (11.36 oz) box Cheddar Bay biscuit mix (like Red Lobster), including the seasoning packet 1 ¼ cups whole milk 1/2 cup shredded cheddar cheese, plus more for topping 2 tbsp unsalted butter, melted (for finishing)
Instructions:
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Pour the 1/2 cup of melted butter into a 9×13-inch baking dish, swirling to coat the bottom [citation:1][citation:4][citation:8]. 2. Layer the Base: Spread the shredded chicken in an even layer over the melted butter. Scatter the frozen vegetables evenly over the chicken [citation:6][citation:8]. 3. Make the Gravy: In a medium bowl or large measuring cup, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, and pepper until smooth [citation:4][citation:8]. Pour this mixture evenly over the chicken and veggies. Do not stir [citation:1][citation:6]. 4. Prepare the Topping: In a separate bowl, stir the biscuit mix (just the dry mix, not the seasoning packet yet) and milk until just combined. The batter will be thick and a little lumpy—do not overmix. Gently fold in the 1/2 cup of shredded cheddar cheese [citation:2][citation:8]. 5. Assemble: Drop spoonfuls of the biscuit batter evenly over the top of the casserole. It won’t cover it completely, but will spread as it bakes [citation:5][citation:9]. 6. Bake: Place the dish in the oven and bake uncovered for 50-60 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly around the edges [citation:2][citation:8]. 7. Add Final Touch: While the cobbler bakes, stir the reserved seasoning packet from the biscuit mix into the 2 tablespoons of melted butter. As soon as you remove the cobbler from the oven, brush this seasoned butter over the hot biscuits [citation:8]. 8. Rest and Serve: Let the cobbler rest for at least 10-15 minutes before serving. This is a crucial step, as it allows the creamy filling to thicken to the perfect consistency [citation:1][citation:4]. Scoop into bowls and enjoy!
Prep Time: 15 minutes | Cook Time: 55 minutes | Rest Time: 10 minutes | Total Time: 1 hour 20 minutes | Yield: 6-8 servings