Description
A comforting, one-pan chicken cobbler recipe featuring a creamy chicken and vegetable filling topped with a golden, cheesy biscuit crust.
Ingredients
1/2 cup unsalted butter (1 stick)
2 cups shredded cooked chicken (rotisserie works best)
12 oz frozen peas and carrots
1 tsp garlic powder
1/2 tsp dried thyme
Salt and pepper to taste
2 cups Red Lobster Cheddar Bay Biscuit mix (or similar)
2 cups whole milk
2 cups chicken stock
1 can (10.5 oz) cream of chicken soup
Instructions
Step 1: Preheat your oven to 400°F (200°C). Place the stick of butter in a 9x13 inch baking dish and put it in the oven while it preheats until the butter is completely melted.
Step 2: Once the butter is melted, remove the dish from the oven. Spread the shredded chicken in an even layer over the butter.
Step 3: Pour the frozen peas and carrots over the chicken. Season with garlic powder, dried thyme, salt, and pepper. Do not stir.
Step 4: In a medium bowl, whisk together the biscuit mix and milk until combined. Pour this mixture evenly over the chicken and vegetables. Do not stir.
Step 5: In the same bowl, whisk together the chicken stock and cream of chicken soup until smooth. Carefully pour this mixture over the biscuit layer. Do not stir.
Step 6: Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling. Let the cobbler rest for 10 minutes before serving.
Notes
Crucial tip: Do not stir the layers! The magic happens as the biscuit mix rises through the liquid during baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
