Chicken Cobbler with Biscuit (Print Version)

A cozy dish featuring tender chicken, mixed vegetables, and a fluffy cheddar biscuit topping.

# What You'll Need:

→ Chicken and Filling

01 - 2 cups cooked, shredded chicken (canned or rotisserie)
02 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) condensed cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried thyme
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt, adjust to taste

→ Biscuit Topping

09 - 1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
10 - 3/4 cup whole milk
11 - 1/2 cup sour cream (120 g)
12 - 1 cup shredded cheddar cheese (115 g)
13 - 4 tablespoons unsalted butter, melted (1/2 stick)

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# How to Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, mix chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, thyme, pepper, and salt until evenly combined. Spread mixture into prepared baking dish.
03 - In a separate bowl, combine biscuit mix (reserving seasoning packet), milk, sour cream, and cheddar cheese. Stir gently until just combined.
04 - Spoon biscuit mixture evenly over chicken filling, gently spreading to cover with some gaps for steam.
05 - Melt butter and stir in reserved seasoning packet from biscuit mix. Drizzle evenly over the biscuit topping.
06 - Bake uncovered for 35 to 40 minutes until biscuit topping is golden brown and filling is bubbling.
07 - Allow to rest for 5 to 10 minutes before serving. Garnish with parsley if desired.

# Expert Advice:

01 -
  • It tastes like you spent all afternoon in the kitchen when you really just stirred a few bowls and walked away.
  • That cheesy, garlicky biscuit topping turns golden and crispy on top while staying soft underneath, soaking up all the creamy filling.
  • You can use whatever cooked chicken you have on hand, rotisserie leftovers, canned, or even turkey from last night.
  • It reheats beautifully, so leftovers actually get fought over the next day.
02 -
  • Don't skip greasing the dish, I learned this the hard way when half the biscuit topping cemented itself to the pan.
  • If your biscuit batter looks too thick to spread, that's okay, just dollop it on and let the oven do the work.
  • Use low-sodium broth or you'll end up with a filling that tastes like a salt lick, especially if your soup and biscuit mix are already seasoned.
  • Let it rest before serving or you'll have a soupy mess on your plate instead of a scoopable, cohesive bite.
03 -
  • If the top is browning too fast, tent the dish loosely with foil for the last 10 minutes of baking.
  • For an even cheesier experience, sprinkle extra shredded cheddar on top halfway through baking.
  • Don't overmix the biscuit batter or it'll turn tough and dense instead of light and fluffy.
  • Taste your filling before it goes in the oven and adjust the salt, it's way easier to fix now than after it's baked.
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