Creamy chicken, carrots and peas wrapped in Red Lobster Biscuit mix makes this easy Chicken Pot Pie Casserole recipe.
Bubble Up Chicken Pot Pie Casserole Recipe
Also known as Chicken Cobbler with cheddar bay biscuit mix this warm and creamy casserole is super popular on Tik Tok!
Using a rotisserie chicken, a bag of frozen veggies, butter, box of biscuit mix, milk, cream of chicken soup a fan 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.
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.
Why This Recipe Works:
- Only takes 10 minutes to mix up!
- Leftover chicken or turkey or a rotisserie chicken all taste great as the protein.
- 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 a simple dinner.
- Leftovers reheat well for lunch throughout the week.
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
Step By Step Instructions
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.
Spread frozen vegetables over chicken.
I typically use a whole bag, but a half or partial bag works fine too.
Stir biscuit mix and seasoning packet into milk. Mix until no clumps of flour remain.
Pour as evenly as possible over chicken.
Then mix can of cream of chicken soup into chicken broth or chicken stock.
Pour over top of casserole being careful not to make dish overflow.
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.
Serve 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.
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.
Easy Chicken Pot Pie Casserole
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 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
Equipment
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How much milk? How much chicken broth?
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 🙂
Hi Jennifer,
Was wondering if cream of mushroom soup would be okay to substitute for the cream of chicken.
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 🙂
I used cream of mushroom the first time I made it it was yummy but I prefer it with the cream of chicken
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
This is really simple to make!
Love how delicious & simple this recipe is!
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!
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.
I was wondering if we add the seasoning packet and butter at the end like you do for the biscuits?
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 🙂
Hi. Do you add cheese to the biscuit mix?
Hey There! We don’t add anything to the biscuit mix, just use the baking mix and seasoning packet. Hope you enjoy 🙂
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?
They make a gluten free red lobster biscuit mix so you absolutely could! That’s how I was planning to make this recipe!
Gluten free red lobster biscuit mix
Red lobster make gluten free biscuit mix.
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
This was quick, easy, and really good! I cooked and shredded up boneless chicken breasts. Better than chicken pot pie!
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?
Can you freeze this uncooked?
Hey There! I haven’t tested this, but I wonder if it would affect how the biscuit mixes rises while baking?
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.
Can you sub bisquick?
Hey There! We haven’t tested it, but I think that would work fine. Please let me know if you give it a try!
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❤️!!!
Made this tonight. Delicious. Will definitely make it again. Comfort food.
Best chicken pot pie I’ve had in a long time.
Made this for dinner tonight. YUMMMMMY! It’s creamy chicken pot pie deliciousness.
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.
Can this recipe be cut in half? It’s just me and my husband and the 9×13 is too much for us.
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 🙂
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.