Chicken cobbler is a savory casserole combining shredded chicken and vegetables in a creamy sauce, topped with a golden cheddar biscuit crust that bakes into a crispy, cheesy layer. It's a one-pan comfort meal that comes together quickly using boxed biscuit mix.
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Preheat your oven to 350°F (175°C).
Place the stick of butter in a 9x13 inch baking dish and put it in the preheating oven to melt.
While the butter melts, whisk together the whole milk and the cheddar bay biscuit mix (including the seasoning packet) in a separate bowl or large measuring cup.
Once the butter is melted, remove the baking dish from the oven. Spread the shredded chicken evenly over the melted butter.
Layer the frozen mixed vegetables over the chicken.
Season the vegetables with salt, pepper, and garlic powder to your liking.
Pour the biscuit batter mixture evenly over the vegetables. Do not stir.
In the same bowl you used for the batter, whisk together the chicken stock and the can of cream of chicken soup until smooth.
Gently pour the soup and stock mixture over the top of the biscuit batter. Again, do not stir the layers.
Bake at 350°F for about 60 minutes, or until the top is golden brown and bubbly.
Let the cobbler rest for 10-15 minutes before serving to allow it to set.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until heated through, or microwave individual portions for 1–2 minutes.
Yes, rotisserie chicken works perfectly. Shred 1 large rotisserie chicken (about 3 cups) to replace the cooked chicken called for.
Yes, assemble the filling in the baking dish up to 24 hours ahead, refrigerate, then add the biscuit topping and bake when ready. Add 5–10 minutes to the baking time if baking from cold.
A 9×13-inch baking dish is standard for this recipe. A 10×15-inch dish will spread the mixture thinner; adjust baking time as needed.
The crust should be golden brown on top and a toothpick inserted into the thickest part should come out clean or with just a few moist crumbs.
Yes, use 2 cups of fresh diced vegetables (carrots, peas, corn, green beans). Add them raw to the filling before topping with biscuits.
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