Real Recipes From Real Home Cooks ®

comforting chicken cobbler (for 4)

Recipe by
Teresa G.
Here, KY

I have a new "favorite" chicken casserole! This warm, and comforting, yummy dish is similar to a chicken pot pie. The recipe evolved from an online recipe for "Viral Chicken Cobbler." The first change I made was, of course, the name. The next change was the quantity since I only cook for two these days. I tweaked the ingredients slightly, and it turned out perfectly delicious. Winner, winner, chicken dinner!

yield 4 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For comforting chicken cobbler (for 4)

  • 1/2 stick
    salted butter
  • 1 c
    shredded cooked chicken (or turkey)
  • 1/2 c
    frozen peas and carrots, thawed
  • some
    garlic salt and black pepper to taste
  • 1 c
    cheddar bay biscuit mix with seasoning mix (*see note)
  • 1 c
  • 1/4 c
    shredded cheddar cheese
  • 1/2 can
    cream of chicken soup
  • 1 scant c
    chicken broth

How To Make comforting chicken cobbler (for 4)

  • Box of Red Lobster Cheddar Bay Biscuit Mix on counter.
    *NOTE: You will need to purchase one box of Red Lobster Cheddar Bay Biscuit Mix. Empty the full bag of the biscuit mix into a bowl; add full packet of seasoning mix; stir together to combine well. Measure out one level cup to use for the cobbler. Save remainder of mixture in a zipper bag or tightly covered container for future use.
  • Some of the ingredients for chicken cobbler.
    Gather ingredients. Preheat oven to 350 degrees F.
  • 3
    Pour melted butter into a 1 1/2 quart casserole dish or 8"x8" baking dish. (I just put the 1/2 stick of butter in the baking dish, cover with wax paper and melt in the microwave for about 25-30 seconds, then swirl to coat the inside of the dish.)
  • 4
    Evenly distribute shredded chicken over the melted butter in dish.
  • 5
    Scatter peas and carrots over chicken.
  • 6
    Sprinkle with garlic salt and ground black pepper to taste. Set aside.
  • 7
    In a separate bowl, whisk together the one cup of prepared biscuit and seasoning mix with one cup of milk until no lumps remain. At this point you may think something is wrong because the batter will be very runny, but it's fine. It will be much thinner than pancake batter. It's OK. Stir in 1/4 cup shredded cheddar cheese.
  • 8
    Pour the batter over the chicken and vegetables in the dish. DO NOT STIR! Set aside.
  • 9
    Empty 1/2 can of cream of chicken soup into a medium size mixing bowl. Slowly pour and whisk into the soup, one scant cup of chicken broth (about 1/4 cup at a time.) Whisk until no lumps remain.
  • 10
    Slowly pour the soup mixture, fairly evenly, over the biscuit mixture. DO NOT STIR!
  • 11
    Bake in preheated 350 degree F oven for one hour, until top is golden brown (it will still seem "sloshy" but will firm up some as it cools.)
  • 12
    Remove from oven and, very importantly, allow to rest on counter for at least 10 minutes before serving.
  • 13
    Cover and refrigerate leftovers. Recipe may be doubled for a 9"x13" dish.