This chicken cobbler recipe with red lobster biscuit mix is a showstopper for a weeknight meal. It's such a simple recipe with all the flavors of a chicken pot pie - it's the easiest family meal ever.
The flavor profile of this easy casserole is much like a chicken pot pie, or chicken and dumplings.
Deliciously soft and flavorful shredded rotisserie chicken paired with the golden brown biscuit topping, frozen vegetables and wonderful moist addition of the broth and chicken soup.
It's pure comfort food heaven.
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What makes this recipe so yummy
- It's super easy to whip this easy casserole up.
- The ingredients are mostly things you would have in your pantry. You'd just need to make a pitstop and pick up a rotisserie chicken.
- The whole family will love this easy weeknight meal.
- A creamy chicken dinner all in one dish.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the butter to a 13x9" Baking Dish and melt in a preheated oven.
- Step 2: Layer the shredded chicken in a single layer on top of the melted butter.
- Step 3: Sprinkle the frozen veggies on top of the chicken.
- Step 4: In a mixing jug, or mixing bowl, add the biscuit mix to the milk, along with the seasoning packet and stir with a whisk.
- Step 5: Pour evenly over the top of the chicken and veggies.
- Step 6: Mix together the chicken broth, chicken soup and black pepper.
- Step 7: Pour this over the top of everything else (do not mix) in an even layer.
- Step 8: Add that to the oven, as is, without mixing. Bake for 1 hour - 1 hour 10 minutes.
- Remove from the oven and allow to rest for about 15-20 minutes.
Hint: You could make this even easier and purchase the shredded chicken - without having to shred it yourself. Or maybe you have some chicken leftovers at home you could use.
Recipe variations and substitute ideas
- Garlic Powder - there's already some garlic in the biscuit mix, but add more if you like that.
- Onion Powder - if you feel it needs it (I promise it gets a lot from the seasoning packet).
- Salt - there is already a good bit of sodium from the chicken broth, soup and the biscuit mix, but if you feel you need it...
- Chicken Stock - can also be used instead of broth (has better flavors).
- Frozen Mixed Vegetables - like green beans, carrots, broccoli etc.
- Cheddar Cheese - this would be good mixed through, lightly.
- Rice - make this a rice casserole instead.
- Biscuit Dough - top with a biscuit dough instead.
- Onions - add some chopped onions with the veggie mixture.
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Necessary gear: Equipment
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This chicken cobbler recipe fits perfectly in a 13x9" baking dish. I have an affiliate link in the recipe card below for all the equipment I used.
How to store leftovers
Once this chicken cobbler has cooled completely store in an airtight container (or if you don't feel like decanting it, wrap tightly in plastic wrap) and keep in the refrigerator for up to 4 days.
This recipe will freeze well. Store in a freezer safe container and freeze for up to 3 months.
Mel's kitchen notes
You could use Bisquick mix here, instead of the cheddar bay type - it's not as good and not as well seasoned though.
Frequently asked questions: FAQs
A pie uses pastry (usually) whereas a cobbler has a biscuit topping. This recipe is like a chicken pot pie (but using biscuit mix, so it turns into a cobbler).
Using milk adds a lot more richness. Yes, you can use water though if you have an issue with milk.
If you’ve tried this Chicken Cobber Recipe with Red Lobster Biscuit Mix or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Chicken Cobbler
Video
Ingredients
- ½ Cup Unsalted Butter Unsalted
- 1 Each Rotisserie Chicken Shredded
- 12 Ounces Peas and Carrots frozen
- 1 (11.3 Ounce) Package Red Lobster Cheddar Bay Biscuit Mix
- 2 Cups Milk
- 1 (15 Ounce) Can Cream of Chicken Soup 1 can
- 2 Cups Chicken Broth
- ½ teaspoon Black Pepper
Instructions
- Preheat oven to 375°F.
- Place the butter in a 13x9" Casserole Dish and melt in the oven.½ Cup Unsalted Butter
- Remove the chicken and shred - from the rotisserie chicken.1 Each Rotisserie Chicken
- Add the shredded chicken to the bottom of the casserole dish (in the melted butter).
- Sprinkle the frozen peas and carrots on top of the shredded chicken.12 Ounces Peas and Carrots
- Add the biscuit mix to the milk, with the seasoning that comes with the biscuit mix and mix well with a whisk.1 (11.3 Ounce) Package Red Lobster Cheddar Bay Biscuit Mix, 2 Cups Milk
- Pour over the top of the chicken and veggies, evenly.
- Mix together the chicken broth and cream of chicken soup, along with the black pepper.1 (15 Ounce) Can Cream of Chicken Soup, 2 Cups Chicken Broth, ½ teaspoon Black Pepper
- Pour over the top of everything. DO NOT MIX TOGETHER.
- Bake in the preheated oven for 1 hour to 1 hour 10 minutes.
- Remove from the oven and allow to continue setting up for 15 minutes before serving.
Notes
Nutrition
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