My take on the viral chicken cobbler recipe has turned into a family favorite that my kids still ask for over and over again. It’s all the best parts of a chicken pot pie, thrown together into a simple casserole that uses pantry staples, canned goods, frozen veggies, and leftover chicken. Finished with a golden biscuit layer on top, this comfort food dish comes out of the oven in just 1 hour!
Chicken Cobbler Casserole with Bisquick
Any dinner recipe that relies on convenient ingredients and minimal prep is worth trying in my busy household, so that chicken pot pie cobbler caught my eye immediately. I used a dry Bisquick-style mix for the biscuit topping, and I love the way it baked up into thick, fluffy bites that contrast perfectly with the creamy chicken and vegetable filling. Speaking of the filling, using frozen veggies and shredded chicken makes it so easy to throw together in minutes. Once prep is done, I just pop this casserole in the oven to bake, and next thing I know, it’s hot, bubbly, and ready to eat!
🏆
A viral recipe the whole family still enjoys!
Many Tik Tok recipes come and go, but this viral chicken cobbler recipe never gets old. It’s simple, cozy, and still makes for a comforting dinner night after night. Plus my kids love it, so I’m not letting this one go!
Chicken Cobbler Recipe
This easy chicken cobbler casserole combines a cozy pot pie filling with rotisserie chicken and a fluffy biscuit topping for the ultimate family-friendly comfort meal!
Print Pin
Remove Ads
Serves 6
-
Preheat the oven to 350°F.
-
Heat the butter in a large skillet over medium heat. Once heated, add in the onion, salt, and pepper. Sauté for a few minutes until softened. Then, add in the garlic and cook for a minute.
2 tablespoons unsalted butter, ½ large onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic
-
Stir in the frozen vegetables.
12 ounces frozen mixed vegetables
-
Add in the cream of chicken soup, chicken broth, and chicken seasoning. Stir to combine. Then, stir in the chicken.
10.5 ounces cream of chicken soup, 14.5 ounces chicken broth, 1½ teaspoons all-purpose chicken seasoning, 3 cups shredded cooked chicken
-
Add the chicken and vegetable mixture to a greased 9×13 casserole dish.
-
In a bowl, whisk together the biscuit mix and milk.
12 ounces biscuit mix, 1¾ cups milk
-
Pour dollops of the biscuit mixture over the chicken and vegetables.
-
Use a spatula to swirl the biscuit batter through the chicken and vegetables.
-
Bake for 35-40 minutes until bubbling and golden brown on top.
- It’s important to drop the biscuit batter in dollops and gently swirl it through the filling, rather than spreading it evenly. This creates a rustic, golden cobbler topping instead of a dense, doughy layer.
- I recommend letting the casserole rest for 5 minutes after pulling it from the oven so the biscuit topping can set and serve more easily.
Storage: Store chicken cobbler in an airtight container with a tight lid, in the refrigerator for 3 days, or in the freezer for 3 months.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Chicken Cobbler Recipe
Amount Per Serving
Calories 525
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 8g50%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 76mg25%
Sodium 1179mg51%
Potassium 532mg15%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 11g12%
Protein 28g56%
Vitamin A 3246IU65%
Vitamin C 7mg8%
Calcium 230mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
at @easychickenrecipes for a chance to be featured.
How to Make Chicken Pot Pie Cobbler Step by Step
Prep: Gather the list of ingredients for this easy chicken cobbler recipe. Chop your onion, mince your garlic, and preheat the oven to 350°F. Grease a 9×13 inch casserole dish.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
Sauté the Onion: In a large skillet, melt 2 tablespoons of butter over medium heat. Toss in ½ of a large chopped onion, ½ teaspoon of salt, and ¼ teaspoon of black pepper, and sauté for a few minutes until nice and soft. Then add the 2 minced cloves of garlic and cook for another minute, until fragrant.
Make the Filling: Next, stir in 12 ounces of frozen mixed vegetables (no need to thaw). Then pour in the 10.5-ounce can of cream of chicken soup, 14.5-ounce can of chicken broth, and 1 ½ teaspoons of all-purpose chicken seasoning, and give it all a good stir. Once everything’s nicely combined, go ahead and fold in the 3 cups of cooked shredded chicken. A store-bought rotisserie chicken works great here!
Transfer the filling: Pour the chicken and vegetable mixture into the prepared casserole dish, and spread it into an even layer.
Mix the Biscuit Batter: In a bowl, whisk together 12 ounces of dry biscuit mix and 1¾ cups of milk. Mix until fully combined into a smooth batter, with minimal dry spots.
Assemble the Casserole: Use a measuring cup or serving spoon to pour dollops of the biscuit mixture on top of the shredded chicken filling. This does not need to be an even layer. Use a spatula or butter knife to swirl the biscuit batter through the chicken and vegetables. The batter should remain mostly on top of the casserole filling, with some mixing, so the biscuit bakes up as a top layer.
Bake: Bake chicken cobbler casserole in the 350°F oven for 35-40 minutes; until the center is bubbling and the biscuit turns golden brown. Let it rest for 5-10 minutes before serving, because it will be hot.
Serve: The shredded chicken, veggies, and biscuit layer create a deliciously-filling meal in one. But I do like to serve this with some extra veggies on the side too.
How to Store, Freeze, and Reheat
Let chicken cobbler cool before storing portions in an airtight container; or cover the casserole dish tightly with plastic wrap or aluminum foil.
-
Fridge: Keep in the refrigerator for up to 3 days.
-
Freeze: To freeze unbaked, assemble in a freezer-safe dish and freeze for up to 2 months, then thaw overnight before baking. For baked portions, I freeze them in airtight containers for 1 to 2 months, though the biscuit topping may soften a little after thawing.
-
Reheat: To reheat, I usually place it in the oven at 350°F for 10 to 15 minutes to get that topping crispy again, or use the microwave if you’re short on time.
More Comfort Food Recipes to Try!