Chicken Pot Pie Cobbler Casserole
Chicken Pot Pie Cobbler has the flavors and similar ingredients of classic chicken pot pie, converted into a super easy casserole! This chicken pot pie casserole is guaranteed to go into your regular dinner rotation.
Ingredients
- ½ cupmelted butter (, divided)
- 4 cupscooked, shredded chicken
- 12 ouncesfrozen peas and carrots ((no need to thaw first))
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspoonpepper
- 2 cupslow-sodium chicken broth
- 1 canlow-sodium cream of chicken soup ((undiluted, do not add water))
- 2 cupswhole milk
- 1 boxcheddar bay biscuits mix (, seasoning packet divided)
- ½ cupfreshly 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!