Creamy Chicken Cobbler with Cheddar Bay Biscuit Topping Recipe

Introduction

Chicken cobbler is a comforting, hearty dish that combines tender shredded chicken with a cheesy biscuit topping. This easy recipe uses a classic biscuit mix for convenience, making it a perfect weeknight meal that feels special and satisfying.

Ingredients

• 1/2 Cup (1 stick) salted butter, melted
• 4 Cups cooked chicken, shredded (rotisserie chicken works well)
• 1 bag (12 oz) frozen peas and carrots (no need to thaw)
• 1 Teaspoon garlic powder
• 1 Teaspoon onion powder
• 1 Box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix (including seasoning packet)
• 2 Cups whole milk
• 1 can (10.5 oz) cream of chicken soup
• 2 Cups chicken broth

Instructions

1. Step 1: Preheat the oven to 350°F. Pour the melted butter into the bottom of a 9×13 baking pan, evenly coating the base.
2. Step 2: Spread the shredded chicken over the melted butter. Add the frozen peas and carrots on top, then sprinkle garlic powder and onion powder evenly over everything.
3. Step 3: In a bowl, mix the biscuit mix along with the seasoning packet and milk until combined. Pour this mixture slowly over the chicken and vegetables without stirring, letting it sit on top.
4. Step 4: Whisk together the cream of chicken soup and chicken broth in a separate bowl until smooth. Pour this mixture over the biscuit layer without stirring. The layers may look uneven but will bake nicely.
5. Step 5: Bake the dish uncovered for 45 to 60 minutes, until the top is golden and bubbly. Let it rest for about 15 minutes before serving to allow it to firm up.

Tips & Variations

• For extra flavor, add chopped fresh herbs like thyme or parsley to the biscuit batter.
• Use a rotisserie chicken for ease, or cook and shred your own chicken breast or thighs.
• Swap frozen peas and carrots for other veggies like corn or green beans based on preference.
• If you don’t have Red Lobster biscuit mix, use any cheddar biscuit or drop biscuit mix with added cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to keep the biscuit topping crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chicken cobbler ahead of time?

Yes, you can assemble the cobbler a few hours before baking. Keep it covered in the refrigerator until ready to bake, then increase baking time slightly to ensure it’s heated through.

Can I freeze chicken cobbler?

Chicken cobbler can be frozen before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding extra baking time if needed.

Creamy Chicken Cobbler with Cheddar Bay Biscuit Topping Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

This comforting Chicken Cobbler recipe combines tender shredded chicken, vibrant peas and carrots, and rich seasonings topped with a cheesy biscuit crust made from Red Lobster Cheddar Bay Biscuit Mix. Baked to a golden bubbly perfection, it’s a hearty family-friendly casserole perfect for cozy dinners.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 4 Cups cooked chicken, shredded (rotisserie chicken recommended)
• 1 bag (12 oz) frozen peas and carrots (no need to thaw)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Biscuit Topping

• 1 Box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix (include seasoning packet)
• 2 Cups whole milk
• 1/2 Cup (1 stick) salted butter, melted

Sauce

• 1 can (10.5 oz) cream of chicken soup
• 2 Cups chicken broth

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Pour the melted butter into the bottom of a 9×13 inch baking pan, making sure it evenly coats the base to add richness and prevent sticking.
2. Assemble chicken and veggies: Spread the shredded cooked chicken evenly over the butter layer. Sprinkle the frozen peas and carrots on top of the chicken. Then dust the entire mixture with garlic powder and onion powder for flavor.
3. Prepare biscuit batter: In a mixing bowl, combine the Red Lobster Cheddar Bay Biscuit Mix along with the included seasoning packet. Whisk in the whole milk until the batter is smooth. Pour this biscuit mixture carefully over the chicken and vegetable layer without stirring. Let it rest on top.
4. Make and add sauce: In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth and combined. Pour this sauce evenly over the biscuit layer. Do not stir; the mixture will look runny but will bake to a perfect consistency.
5. Bake to finish: Place the baking pan uncovered in the preheated oven. Bake for 45 to 60 minutes, or until the biscuit topping is golden brown and the casserole is bubbly around the edges. Remove from oven and allow to rest for about 15 minutes before serving, enabling the cobbler to set and firm up.

Notes

• Using rotisserie chicken saves time and adds flavor.
• Do not thaw frozen peas and carrots before adding; they cook perfectly during baking.
• Ensure the butter fully coats the pan bottom for a rich crust.
• Do not stir after adding biscuit batter and sauce layers; this creates the cobbler texture.
• Allow resting time after baking for easier slicing and serving.

Keywords: Chicken cobbler, Cheddar Bay Biscuit, comfort food, casserole, easy dinner