Easy Chicken Cobbler

Creamy chicken, carrots and peas wrapped in Red Lobster Biscuit mix makes this easy recipe that’s become known as TikTok Chicken Cobbler.

Warm and creamy cheddar bay biscuits topping on a chicken cobbler

Chicken Cobbler Recipe

Also known as Chicken Cobbler with cheddar bay biscuit mix this warm and creamy casserole is super popular! It has been a trending recipe for an easy meal idea on Tik Tok for over a year.

Using a rotisserie chicken, a bag of frozen veggies, butter, box of biscuit mix, milk, cream of chicken soup and chicken broth is so simple. This chicken cobbler casserole recipe is a great way to get dinner on the table when life is busy. 

Just like our Chicken and Dumplings Casserole and Chicken, Bacon, Ranch Stromboli, leftover chicken or turkey works well in this recipe. 

Casserole dish of a warm and bubbly chicken cobbler recipe from Tik Tok with Red Lobster Biscuit mix

A box of Red Lobster biscuit mix has some herbs and extra cheesy flavoring that doesn’t disappoint. We love how this chicken pot pie casserole bubbles up around the edges to make every bite warm and satisfying.

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Using the dry ingredients in our Cheddar Bay Biscuit mix is also an option if you prefer the homemade approach over purchasing a box mix.

Why This Chicken Pot Pie Casserole Recipe Works:

  • Only takes 10 minutes to mix up!
  • Leftover chicken or turkey or a rotisserie chicken all taste great as the main protein.
  • Red Lobster chicken pot pie casserole is made with ingredients that are easy to keep on hand.
  • Bisquick baking mix can easily replace the slightly more expensive box of restaurant biscuit mix.
  • As a girl that only likes the center of brownies I was surprised that I just can’t resist the edges with the golden brown biscuit mix. Every single bite of this cobbler recipe is delicious!
  • When you don’t stir the ingredients together the liquid bubbles up as it bakes and makes a beautiful meal.
  • Serve with a simple green salad for an easy family dinner.
  • Leftovers reheat well for lunch throughout the week.
Box of Red Lobster Biscuit Mix in front of a delicious baked chicken pot pie casserole with a serving spoon

If you enjoy this recipe you may also enjoy our Chicken Pot Pie Tater Tot Casserole recipe.

Ingredients Needed:

Cooked chicken – I like to use a rotisserie  chicken from Sam’s Club that is nice and meaty. Any plain, precooked chicken that is shredded or chopped up works fine. 

Butter – not a requirement but fat equals flavor and that’s why people love real butter!

Peas and Carrots – a bag of frozen veggies works well. Green beans would be fine in the combo too.

Red Lobster Biscuit Mix – I love the unique blend of herbs and hint of cheesiness in every bite that makes it feel like you’re eating out. 

Milk – stir with the baking mix and pour over the chicken.

Chicken Broth – Use about a soup can full of purchased broth or use Better than Bouillon to make your own stock.

Ingredients to make easy chicken cobbler, cooked chicken, box of Red Lobster cheddar bay biscuit mix, milk, butter, cream of chicken soup, peas and carrots and chicken broth on a white counter

How To Make Chicken Cobbler with Red Lobster Biscuit Mix 

Shred a warm, freshly cooked rotisserie chicken into smaller than bite size pieces

Melt butter and pour in the bottom of a 9 x 13 pan. 

Sprinkle chicken on top of butter taking care to keep the butter in as even of a layer in the bottom of a pan as possible.

Shredded rotisserie chicken in melted butter in a glass dish on a white counter top

Spread frozen vegetables over chicken.

I typically use a whole bag, but a half or partial bag works fine too.

Frozen peas and carrots sprinkled over top of chicken in 9 x 13 casserole dish

Stir biscuit mix and seasoning packet into milk. Mix until no clumps of flour remain. 

Box of cheddar bay biscuit mix next to mixing bowl with biscuit mix poured over milk

Pour as evenly as possible over the chicken.

Biscuit mix to make crust poured over chicken and frozen veggies in a casserole

Then mix can of cream of chicken soup into chicken broth or chicken stock. 

Pour over top of cheddar bay biscuit casserole being careful not to make dish overflow.

Can of cream of chicken soup mixed with chicken broth and poured over a no stir chicken cobbler recipe from tik tok

Bake uncovered at 350°F for 45 – 60 minutes.

Check casserole about 45 minutes in and continue to cook until there is no more batter visible in the center and the edges are golden brown.

Cream of chicken soup bubbling up the edges of a casserole dish around red lobster biscuit mix with chicken and mixed veggies underneath.

Serve this chicken pot pie with red lobster biscuit mix warm and enjoy!

Recipe Tips & Tricks

  • Chicken or turkey is interchangeable in this recipe and leftovers works great.
  • Don’t add any extra or the pan might bake over. This makes a very full 9×13” dish so take care not to overfill
  • The box of biscuit mix has about 2 1/2 cups of baking mix. Use a minimum of two cups up to the entire package of biscuit mix. 
  • No stirring necessary – just let the layers bake and bubble together in the oven. 
  • Smaller pieces of chicken or Turkey  are better and allow more of the flavors to mix into every bite.
  • Baking time will vary based on how thick the casserole is.
Creamy chicken, vegetable and soupy mixture on a big silver spoon full in a casserole dish on a red and white plaid napkin

More Easy Casserole Recipes:

Tik Tok Spaghetti with Alfredo Sauce and spaghetti sauce and topped with a wonderful cheesy layer is so delicious!

Ham, Egg & Cheese Casserole is another great recipe to use up extra meat after the holidays.

Beef & Cream Cheese Stuffed Shells are another comfort food casserole we love making. The kids enjoy the shells and the leftovers freeze well.

Cheesy Sausage & Potato Casserole is easy to make in the oven or crock pot and adds a little something extra to delicious cheesy potatoes.

Thin layer of golden brown cheddar bay biscuits on top of creamy chicken, peas and carrots in a piece of chicken cobbler

Chicken Cobbler

Servings 9 servings
Author: Jennifer
Creamy chicken, carrots and peas wrapped in Red Lobster Biscuit mix makes this easy recipe that's become known as TikTok Chicken Cobbler.
4.82 from 44 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients
  

  • 4 cups chicken cooked and shredded
  • 1/2 cup butter
  • 12 ounces frozen carrots and peas
  • 2 cups milk
  • 11 ounce box cheddar bay biscuit mix
  • 10 ounce can cream of chicken soup
  • 1 1/2 cups chicken broth

Instructions
 

  • Preheat oven to 350°F. Melt butter and pour in bottom of 9 x 13 pan.
  • Sprinkle chicken evenly over the butter.
  • Layer frozen carrots and peas over chicken.
  • Stir together biscuit mix (including seasoning packet) and milk. Pour over chicken, do not stir.
  • Mix together cream of chicken soup and chicken broth. Pour over casserole do not stir.
  • Bake uncovered for 45 minutes. Continue to bake for additional 10 minute intervals until the biscuit mix across the top is baked and golden brown around the edges.

Notes

*Baking time may increase up to 90 minutes as amount of liquid to meat ratio may vary.
Continue baking until set, cover with foil to prevent browning too much on top if needed.

Nutrition

Calories: 374kcalCarbohydrates: 31gProtein: 11gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 56mgSodium: 957mgPotassium: 282mgFiber: 2gSugar: 7gVitamin A: 4086IUVitamin C: 5mgCalcium: 151mgIron: 2mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Originally shared on November 16, 2022 with updates made on August 24, 2023.

90 Comments

  1. Julie Newhouse says:

    How much milk? How much chicken broth?

    1. Jennifer @ Plowing Through Life says:

      Hey There! At the bottom of the article is the recipe card with exact measurements and details. At the very top of the page is a “jump to recipe” button that will take you there faster. Hope this helps and that you enjoy the recipe as much as we do 🙂

    2. 5 stars
      So easy and quick for company coming over.

  2. Hi Jennifer,

    Was wondering if cream of mushroom soup would be okay to substitute for the cream of chicken.

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested using cream of mushroom, but I think if you like the flavors it would be fine. Mushroom would certainly add a different flavor dynamic to this recipe. We love the smoothness and how complimentary the cream of chicken soup is. If you give it a try please let us know what you think. Hope you enjoy this recipe as much as we do 🙂

    2. I used cream of mushroom the first time I made it it was yummy but I prefer it with the cream of chicken

    3. I’ve used it with the cream of mushroom soup and I actually like it better but I really don’t like cream of chicken soup at all

    4. Do yiu make the biscuits with all the box ingredients listed plus the milk

    5. Jennifer @ Plowing Through Life says:

      Hey There! We do not use the ingredients on the box of biscuits, rather please use the ingredients in the recipe card at the bottom of the article. Hope you enjoy 🙂

  3. 4 stars
    Altered casserole using your Technique my 25 yr Military travels to many shores: protein subs. are; chopped shrimp, small scallops, crm. of shrimp or mushroom soup w/ bottled clam juice for broth & moire combo or carrot + corn vegee mix. It’s a sea food chowder Pot Pie Dream. Crm of celery works well in this flavor too as well as faux crab or pieces of cod. I did have to cut clam broth by 1/3c. as seafood releases their yummy juices & ✅ meats for flakiness to avoid too done! I used different vegees both attempts w/o altering anything else. Hope you’ll provide your options this cold Winter and a Seafood Enchilada w/o a red sauce? I had it 1x but cannot duplicate Acapulco’s recipeHelp! I took cooking classes every new Assignment arnd our World. . . Stir Fry’s my favorite ❤️ keep me posted plz

    1. This sounds delish!!! I’m going to try!!!

    2. This sounds amazing

  4. 5 stars
    This is really simple to make!

  5. 5 stars
    Love how delicious & simple this recipe is!

  6. 4 stars
    Made this today with leftover Thanksgiving turkey! Family loved not having the same leftovers for a 3rd day. BE WARNED: I had to bake mine for an additional 20-30 minutes for the middle to be set. The edges browned and cooked within the 45 but the center was very goopy. I covered it with foil and cranked the heat to 375 and it was fine!
    Next time I’ll include pepper in the broth/cream of chicken step and I may add more veggies.
    Very tasty as is though!

    1. I saw a lady on TikTok that said she put the chicken broth/cream of chicken on top of the veggies and then the biscuit mim on top. She said it was less moist that way and turned out much better. That is how I am going to try mine.

  7. Noela Howerton says:

    I was wondering if we add the seasoning packet and butter at the end like you do for the biscuits?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I melt the butter in the pan and then sprinkle the chicken on top. A couple steps later I mix the seasoning packet and biscuit mix into the milk and stir it up before pouring over the chicken. Hope this helps and hope you enjoy 🙂

    2. I’m making this right now, has been in the oven only 5 minutes when I read your comment about the seasoning packet…..which I didn’t see in the box!! Stood there saying “oh no, oh no”, pulled the box out of the trash, and sprinkled the seasoning packet on the top…..hoping it comes out ok!!

  8. Hi. Do you add cheese to the biscuit mix?

    1. Jennifer @ Plowing Through Life says:

      Hey There! We don’t add anything to the biscuit mix, just use the baking mix and seasoning packet. Hope you enjoy 🙂

  9. Can this be made gluten free? Can the biscuit part be replaced with gf pie crust placed on top at very end of recipe and baked accordingly?

    1. They make a gluten free red lobster biscuit mix so you absolutely could! That’s how I was planning to make this recipe!

    2. Gluten free red lobster biscuit mix

    3. Brandy Barnett says:

      Red lobster make gluten free biscuit mix.

    4. Make sure your cream of chicken and chicken broth is gluten free as well. Those were the only things other than the biscuit mix that I had to make sure of

  10. Girljoeytx says:

    5 stars
    This tastes great! My only problem was that it was too dry. I’m making it again today and tweaking the soup amount. Crossing my fingers I get the right consistency. I already know it’s going to taste great regardless

  11. Balihai73 says:

    5 stars
    This was quick, easy, and really good! I cooked and shredded up boneless chicken breasts. Better than chicken pot pie!

  12. K Whitaker says:

    4 stars
    Okay…first, this is like a warm hug to your belly. But- only going with 4 stars because it’s just a wee bit too carby. I made this using the GF cheddar bay mix, and I did add cheese because, well- cheese. It’s awesome that you get biscuit with every bite, but also it can be a bit much. 5 stars for ease of recipe, and it does truly taste very good. I like the layering of the recipe but may try less biscuit mix or maybe in dollops?

  13. Can you freeze this uncooked?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested this, but I wonder if it would affect how the biscuit mixes rises while baking?

  14. 5 stars
    DELICIOUS! This was so easy to make. I even had to use two cans of canned chicken and it was STILL delicious. It did take about 1 1/2 hours to cook.

  15. 9518709087 says:

    Can you sub bisquick?

    1. Jennifer @ Plowing Through Life says:

      Hey There! We haven’t tested it, but I think that would work fine. Please let me know if you give it a try!

  16. 5 stars
    Made this about a week ago and everyone loved it! Making it again tonight as requested by my family!! Best substitute pot pie ever and easy to make with gluten-free Red Lobster Biscuit mix❤️!!!

  17. 5 stars
    Made this tonight. Delicious. Will definitely make it again. Comfort food.
    Best chicken pot pie I’ve had in a long time.

  18. 5 stars
    Made this for dinner tonight. YUMMMMMY! It’s creamy chicken pot pie deliciousness.

  19. Cassie C. says:

    5 stars
    This was so delicious! The only thing I changed were the veggies. My husband and I don’t care for peas so I used a can of green beans, corn, and diced potatoes. It was so good! We both loved it and went back for seconds.

  20. Can this recipe be cut in half? It’s just me and my husband and the 9×13 is too much for us.

    1. Jennifer @ Plowing Through Life says:

      Hey There! Yes, I think it can. Just make sure the baking mix is stirred or shaken a bit before splitting it in half. I would still make the half batch in a 9×13 dish as it does take a while to bake, but shouldn’t take as long. Hope you enjoy 🙂

    2. Why not make it in 2 8×8 pans and freeze one for a month down the road? Chances are it’ll be enjoyed.

  21. 5 stars
    This was excellent but I did add a heaping spoon of sour cream in the biscuit mix and milk. Added a sprinkle of cheddar on top. Gave it just a little more pop. Definitely on the make again list.

  22. 5 stars
    This chicken pot pie recipe looks so delicious! I look forward to making this. I love that it’s quick and easy to make. most of these ingredients are already in my cupboard. Thanks for sharing. Shalom

  23. 5 stars
    This is really good! I was shocked. I highly recommend trying this dish. I love it. Thank you!

  24. 5 stars
    My this has become one of my son’s favorite dishes!

  25. 5 stars
    This recipe was easy to make and turned out great. Cooking time was longer than stated or expected. It was delicious. I am hoping that the leftovers freeze well, it is just me and a 9×13 is way more than I can eat.

  26. Betty Baker says:

    5 stars
    I love this recipe! I’ve made it multiple times and have also given it to my daughter and she has made it a few times. I have made a few adjustments to this recipe to make it more the way we like it. The number one change was the order of the layers. I layer it butter, chicken, vegetables, soup, biscuit mix. For the vegetables, I use half a bag of mixed veggies.(peas, corn, green beans, carrots) & half a bag of peas & carrots mix. Then also add either sliced fresh mushrooms or a can of mushrooms. After layering the vegetables on top of the chicken I add some pepper to taste. Soup layer I add a can of cream of chicken soup and a can of cream of mushroom soup along with the chicken broth, also add a generous amount of poultry seasoning to this as well. Pour this over the veg.layer.
    The biscuit mix & seasoning packet – I’m going to try something new and do one cup of milk and one cup of buttermilk. I have pretty much always had to bake this for close to two hours. After one hour I cover with foil and cook for another hour. Then let it cool. 15 minutes before serving. ENJOY! P.S. this was just how I made the recipe more to my family’s taste. But it was great just as is too.

  27. 4 stars
    Way too much butter. I will use 1/4 cup next time (especially if using a rotisserie chicken as they are somewhat greasy). Also add pepper and powdered garlic to the soup mix. Good,easy recipe!

  28. Marielan Fatula says:

    5 stars
    Easy to make and sooo good!
    Thanks for sharing

  29. Yvonne Still-Nichols says:

    Has anyone tried putting it all together and cooking the next day.

    Im thinking that it might need to sit out of fridge for at least 30 minutes minimum prior to cooking.

    1. Tammie Vannoord says:

      Hi Yvonne – how was it? You prepared it ahead of time and then cooked it later…..?

    2. Hi Yvonne. I was just wondering if you did prepare the night before, then cook the next day, and how it turned out? Thx. Julie Youngblood

      I’ve made it 2 times before, but just mixing/cooking all in one fell swoop. Thx again.

  30. Hi can I replace non dairy milk like oatmilk for the milk in the recipe? I can’t tolerate cow milk.

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested this, but I think it should be fine. Please let me know how it tastes. Hope you enjoy 🙂

  31. 5 stars
    I looked at many versions of this recipe, I could not understand why so much liquid was required. On TikTok, I saw they add 2 cups chicken “stock”, couldn’t understand why. I made your recipe with a couple of variations and it turned out absolutely delicious! My bag of frozen veggies was peas, carrots, corn and string beans (12 oz). I also peeled and finely chopped a gold potato, added about a 1/3 cup chopped onions. This was all on the frozen veggie layer. I added about a 1/2 c. freshly shredded cheddar cheese to the biscuit mixture also. I sprinkled with a little garlic powder. I was totally nervous about the fluid/dry ratio, but it came out amazing! I did bake an extra 45 minutes and did not cover it at any point. Thank you for your recipe!

  32. Karen Bowlby says:

    5 stars
    It the best. I made it for my husband , he’s love chicken pot pie’s. I’m not a fan of pot pie’s, but It look so good, so I decided too try some and wow it was so good I ate 2 pieces

  33. 5 stars
    I followed another’s suggestion and poured the soup and broth over veggies, then added the biscuit mix. Added some sour cream to biscuit, sprinkled Trader Joe’s Everything But the Stuffing over soup and added some to biscuit mix. It was finished baking in one hour. My husband and dad loved it! A keeper for sure!

  34. Terri Popma says:

    Can this be frozen before baking? Is it better to bake them freeze? It’s all put together but company now not coming for a week.

  35. 4 stars
    Made as directed, and wish I would’ve followed other folks’ advice about putting the biscuit mix on top of the soup mix. By the time my biscuit topping was browned, the rest of the casserole was rather dry. I will try it again with the modification of putting the biscuit mix on top. For leftovers, I took the top layer off, mixed in another can of soup and some milk, and put the top back on. All in all, a really tasty recipe worth trying again.

  36. 5 stars
    I didn’t realize there was a seasoning mix with the cheddar biscuit box, so I forgot to mix that in. It was still delicious! Are used cream of chicken soup with herbs.

  37. 5 stars
    Same recipe but made with cooked ground beef, mushrooms, cream of mushroom soup. Wonderful! I taught my 12 year old grandson the recipe and he couldn’t wait to try it for his mom and dad!

    1. Jennifer @ Plowing Through Life says:

      Love this idea! Thanks for sharing with us and your grandson!!

  38. 5 stars
    Love itThis recipe is so easy, we couldn’t believe how good it was. It was delicious. I will make it again. Thank you for sharing it.

  39. 5 stars
    Hi Jennifer Thank you for this recipe! I tried it and both my husband and I loved it! I was wondering if you have tried it in a crockpot?

    1. Jennifer @ Plowing Through Life says:

      Hey There! Thanks so much for sharing positive feedback 🙂 I haven’t tested this in a crock pot, but now I’m curious!

  40. 4 stars
    Gave it a 4-star review because it needs some seasoning. Made this recipe and I would suggest to add some salt, pepper, garlic powder and any other seasoning if you are using the chicken broth and cream of chicken. If you use Better Than Bouillon the seasoning in that would be enough. The recipe is easy to follow and easy to bake as is. It was tasty and yield exactly the whole 9-13 baking dish. Will be making this again.

  41. 5 stars
    Reading the contents on this and similar recipes, there seems to be controversy over whether to do the biscuit layer and then pour the soup layer over that, or have the biscuit layer be on top of the soup. I tried a compromise. I used 2/3 of the soup over the chicken/vegetables, then layered on the biscuit mixture, then drizzled the last 1/3 of the soup on the top. It turned out perfect! Would highly recommend trying this way.

  42. This recipe doesn’t get a single star. It was awful when compared to the chicken pot pie made as a true pie with Pillsbury pie crust on the bottom and top. This recipe is a runny mess with nowhere near enough biscuit/crust to it. Throwing this recipe in the trash! Red Lobster biscuits are MUCH BETTER when eaten as biscuits AT Red Lobster!

    1. true pot pie is made with home made pie dough not cheating with Pillsbury

  43. 5 stars
    Currently baking my second round for this GF Chicken Cobbler (to address the blazing pillsbury pie crust comment). We love the GF Cheddar Bay Biscuit mix and had a difficult time getting the biscuits to make it in the Chicken Cobbler. First run, I poured soup over veggies. The biscuit topping was crisp and very tasty. Today, I am having trouble cooking or ceiling the biscuits. I am almost at 2 hours. I pulled out dish and sliced through the dough under the soup. Hoping to crisp the cheddar bay (just added another 10 minutes). It is a favorite of our celiac family.

  44. Stephanie H says:

    4 stars
    I was out of milk so used a 12 oz. can evaporated milk plus 1/4 c. chix stock with the biscuit mix. I baked my own chicken (6 boneless/skinless thighs) in the pan beforehand and liberally seasoned it. There was a good amount of juices after baking the thighs so I only added 1/2 stick of butter to the pan after I chopped up the chicken. I only baked for 45 minutes, let rest for 20 minutes. It was tasty but a bit too “soft food” for me – definately needs texture or a salad, maybe cranberry walnut relish on the side. Will make again in 2 small pans.

  45. 5 stars
    I made this last night with some modifications, and my family loved it! Thought I would share my tweaks: I layered the butter, chicken, and vegetables. Then I mixed one can of chicken broth with the canned soup and poured it over top. Then I made the copycat cheddar bay biscuit recipe from pinterest and spread the batter over the chicken/vegetable mix. I baked the casserole for 30 minutes. Meanwhile, I made the garlic-parsley butter from the biscuit recipe and brushed it over top of the biscuits before baking the additional 15-20 minutes. Everything tasted great!

  46. 5 stars
    This recipe is vey delicious! After reading other reviews I added another can of cream of chicken soup, chopped onion and a diced pototo. I will definitely put the biscuit mix on top of the soup mixture again! Baked at 350 degrees on convection cook for 45 min and let it set for 15 min prior to eating.

  47. 4 stars
    Halved the recipe, but followed exactly. Cooked for 53 minutes and it was perfect, so not too much longer than the recipe. Was pretty tasty! The only change is that it desperately needed pepper.

  48. Shelby Garrett says:

    5 stars
    I loved this recipe. Prep was super easy, I used a garlic seasoned rotisserie chicken and it helped a ton. This will be a regular rotation for when we want comfort food. Sooo good!

  49. S Winfrey says:

    I used this recipe as a guide for a Swedish meatball / shepherds pie-ish recipe, because my chicken had gone bad & I had in improvise.

    Instead of the chicken I poured a 1 pound 10 oz bag of partially thawed Italian meatballs over the melted butter (that I melted in the oven while it was preheating).

    And then instead of the cream of chicken soup I used a cream of mushroom soup that I got from Trader Joe’s that has portobello mushrooms in it.
    Mixed with beef broth instead of chicken broth.

    And I used the rosemary Parmesan box mix, because that’s all my store had left.

    This was delicious!

    Thank you

  50. Does this freeze well after baking?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested this, but I think the moisture would probably affect the biscuit mix throughout the freezing and thawing process.

  51. 5 stars
    I used the cream of mushroom soup w/roasted garlic. It was great. I also used frozen mixed vegetables instead of just peas n carrots. Is was voted a new family favorite meal.

  52. Bonnie Crisp says:

    5 stars
    So easy! Big hit! I will be making again!

  53. Sondra J. says:

    I am an experienced cook and this appeared to be a little different. There was too much liquid, very runny. Possibly the frozen veggies held too much liquid. At least a cup less broth better outcome. First serving so liquid I made a pot of rice to serve over and hold liquid. Also needed more seasoning, very bland. Lifted biscuit layer off, then thickened the liquid “stew”. Would serve it over rice or noodles. Not likely to make it again.

  54. 5 stars
    I was very leary of making after reading all the comments about to much liquid. I followed the advice of one comment. I put about 2 cups of the soup/broth liquid on the veggies, then the biscuit mix then the remaining liquid on top. Baked about 50 minutes and all was good. Will make again!

  55. Can this be prepared and not baked a few hours iin advance?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested this, but I wonder if it would affect the consistency of the biscuit mix? If you give it a try please let us know how it turns out.

      Hope you enjoy! ~Jennifer

  56. 5 stars
    This was delicious! I took a couple of suggestions from other reviews and I added some poultry seasoning to the soup and broth mixture and I put the biscuit layer on top. I baked it for 50 minutes and the biscuits were baked perfectly on top! Thanks, I will definitely make this again.

  57. Becca Knight says:

    5 stars
    I made this tonight for supper and my family loved it. I put a teaspoon of garlic powder, a teaspoon of onion powder, a teaspoon of the Dan O’s (the one in the green bottle), and about a 1/4 of a teaspoon of Slap Ya Mama Cajun seasoning instead of salt and pepper in the soup broth mixture. I’m going to reduce the amount of chicken broth from 2 cups to 1 1/2 cups next time and increase the Slap Ya Mama to at least a 1/2 teaspoon or maybe a little more.

  58. 5 stars
    This was so delicious! I did add one ingredient, canned sliced potatoes (I drained them and added them on the same layer as the peas and carrots) and this gave me a similar taste to Ukrop’s (this is a local grocery store in my area) chicken cobbler and it’s so delicious. Will definitely keep this in my dinner rotation!

  59. Hi there! I’m making my second pan of this chicken recipe. The first one my family loved it. My question is I have the second pan put together and I was wondering if I put in the refrigerator overnight and bake it tomorrow. Would that work?

    1. Jennifer @ Plowing Through Life says:

      Hey There! So glad to hear you all like it! I think refrigerating could affect the consistency of the biscuit mix. I would recommend baking and reheating for best results. Hope you enjoy again 🙂

  60. 5 stars
    delicious – a big hit at our family gathering!

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