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This filling chicken cobbler is my go-to when everyone's craving something cozy and I don't have hours to cook. Juicy chicken pairs with cheesy biscuits for a combo that disappears fast at my place.
I came up with this cobbler one hectic week when my energy to cook was gone. My kids say it actually beats my chicken pot pie now, and they beg for it at least a couple of times a month.
Essential Ingredients
- Rotisserie chicken: Shortens prep and packs lots of flavor and juiciness
- Cream of chicken soup: Gives the filling a creamy texture with zero fuss
- Garlic and onion powder: Let you skip chopping, but still pack a big flavor punch
- Frozen peas and carrots: Make things easy, colorful, and add a veggie boost
- Whole milk: Makes the top extra soft and tasty
- Cheddar Bay Biscuit Mix: Gives a cheesy golden top better than homemade for this kind of meal
- Shredded cheddar: Ramps up the cheesy layers in the topping
- Chicken broth: Loosens up the filling just right
Simple Steps
- Brush the biscuit topper:
- Once you pull it out hot from the oven, brush butter with the season packet over the biscuits so they’re super shiny and flavorful. Be generous with that butter!
- Bake until golden:
- Stick it in the oven at 55–65 minutes. You’re looking for a deep golden top and bubbling on the edges. Poke a toothpick in after 50 minutes to check if the dough is done—it should come out clean.
- Mix and add biscuit topping:
- Blend biscuit mix, cheese, and milk just until combined. Don’t overdo it or you’ll get tough biscuits. Spoon the batter on top of the casserole and gently spread it out, leaving a few gaps at the sides for steam to escape.
- Make the sauce:
- Stir together the chicken soup and broth really well so there’s no lumps. Pour it evenly over the chicken and veggies layers. It should just cover everything.
- Layer it up:
- Scatter chicken pieces all over the bottom, then sprinkle the frozen veggies right on top—don’t mix, just layer. Next, shake your seasonings over the whole thing.
- Melt and coat the dish:
- Melt butter and add it directly to your baking dish. Tilt the pan so it coats every inch, especially in the corners. This keeps things from sticking and adds a buttery taste to the bottom.
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The Cheddar Bay Biscuit mix makes the whole thing. I gave regular biscuit mix a go, and yeah, it was okay, just not the same flavor hit. My daughter honestly wouldn't even touch it till she saw me use the “red box” mix again.
Make-Ahead Moves
You can get this all set up ahead of time. Stack up everything except for the biscuits, cover with plastic, and keep it in the fridge for a full day. When it’s time to bake, stir up a fresh batch of the biscuit topping, spread it over, and bake—just tack on an extra 10 minutes. Handy for those super busy nights or if guests are dropping by.
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Swap Options
If you don’t have these exact ingredients, don’t sweat it. Leftover turkey after the holidays fits right in. You can switch the soup out for mushroom or celery and get a different but just as good flavor. Swap peas and carrots for a frozen veggie mix with corn and beans—everything still comes out tasty.
How To Serve
Try it with a crunchy green salad and some zingy vinaigrette to lighten things up. For extra flair (or on holidays), add a spoonful of cranberry sauce—the tang is a total game-changer with that cheesy, savory top. Let everything sit out of the oven for 15 minutes so the filling thickens and each portion scoops out nice and neat.
Keep It Fresh
Leftovers stay tasty for days. Just pop them in a lidded container and chill for up to 4 days. Warm up single servings in the microwave for a couple minutes or reheat a big batch covered with foil at 325°F for around 20 minutes. The biscuit topping gets fluffy again like new.
Common Recipe Questions
- → Is it okay to swap in fresh veggies instead of frozen ones?
Yep, fresh veggies work too. Just sauté them a bit so they get soft enough while it bakes.
- → What kind of chicken is best here?
Grabbing a rotisserie chicken is super handy, but any cooked chicken—like if you’ve got leftovers, baked or boiled—tastes great too.
- → How do I punch up the topping flavor?
When the biscuits come out all toasty, slather them with some buttery goodness mixed with spices for extra taste.
- → Can I make this ahead of time?
Definitely. Put it all together, stash it in the fridge, then bake when you’re ready. Just tack on another 10 minutes if it’s cold going in the oven.
- → How can I keep the extras?
Pop leftovers in a sealed container in the fridge for three days or so. They’re even better warmed up in the oven.