Chicken Pot Pie Cobbler Casserole
Ingredients
- 1/2 cup melted butter
, divided
- 4 cups cooked
shredded chicken
- 12 ounces frozen peas and carrots)
(no need to thaw first
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 2 cups low-sodium chicken broth
- 1 can low-sodium cream of chicken soup)
10.5 ounces
- 2 cups whole milk
- 1 box Cheddar Bay Biscuits Mix
11 ounces
- 1/2 cup freshly shredded cheddar cheese
Directions
- 1
Preheat oven to 350 degrees F.
- 2
Pour half the melted butter into a 9x13 casserole dish.
- 3
Put the chicken in the pan in an even layer, followed by the peas and carrots. Sprinkle with the garlic powder, onion powder, and pepper - do not stir.
- 4
In a medium mixing bowl, whisk together the chicken broth and cream of chicken soup. Pour the mixture over the chicken - do not stir.
- 5
In another bowl, whisk together the milk, biscuit mix and half of the seasoning packet that comes with it, and cheese. Evenly pour mixture over the soup mixture in casserole - do not stir.
- 6
Bake, uncovered, for 55 minutes until the top is golden brown.
- 7
Remove from oven. Let it sit for about 5 minutes to set up a bit. The inside will still be a bit loose - that’s ok!
- 8
Whisk the remaining butter and rest of the seasoning packet together in a small mixing bowl. Brush the seasoned butter over the biscuit topping.
- 9
Scoop portions into shallow bowls or plates and enjoy!
Chicken Pot Pie Cobbler Casserole
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Ratings & Reviews
Based on 34 ratings
Rating Breakdown
About this Recipe
Craving the ultimate comfort of chicken pot pie without the usual fuss? This Chicken Pot Pie Cobbler Casserole delivers all those beloved, cozy flavors in one super easy dish, guaranteed to go into your regular dinner rotation. This casserole is the perfect solution for a hearty, comforting meal any night of the week.
This recipe ingeniously transforms classic chicken pot pie into a streamlined casserole, making it perfect for busy evenings. The secret lies in using an 11-ounce box of Cheddar Bay Biscuits Mix, creating a savory, fluffy, and cheesy cobbler topping that bakes right on top of a creamy, flavorful filling. It’s a technique that elevates the dish with minimal effort.
What you'll experience is a truly satisfying meal: a rich, creamy filling packed with tender, shredded chicken and sweet peas and carrots, all seasoned perfectly with garlic powder, onion powder, and pepper. This savory base is crowned with a golden, cheesy biscuit topping that’s delightfully soft on the inside and slightly crisp on top. It offers a wonderful textural contrast to the smooth, comforting filling underneath, making every bite incredibly enjoyable.
This versatile dish allows for simple adjustments to suit your pantry or preferences. While the recipe uses cooked, shredded chicken, feel free to use leftover roasted chicken or even a store-bought rotisserie chicken for extra convenience. You can also experiment with other quick-cooking frozen mixed vegetables like corn or green beans in place of, or in addition to, the peas and carrots. Just ensure they are kept frozen until ready to use. For an extra cheesy kick, you could even add a different type of shredded cheese to the topping alongside the cheddar.
Perfect for a comforting family dinner, this hearty casserole needs little more than a simple green salad to complete the meal, making it an ideal choice for effortless entertaining or a cozy night in.