Easy Chicken Cobbler
Creamy chicken, carrots and peas wrapped in Red Lobster Biscuit mix come together in an easy casserole that’s a tried and true family favorite meal!
We love how this chicken pot pie casserole recipe bubbles up around the edges to make every bite warm and satisfying.
Also Known As Red Lobster Chicken Pot Pie
The herbs and extra cheesy flavoring in cheddar bay biscuit mix makes this chicken casserole so memorable and popular! Add this recipe to the list of easy ways to get dinner on the table when life is busy.
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.
Just like our Chicken Noodle Casserole and Chicken, Bacon, Ranch Stromboli, leftover chicken or turkey works well in this recipe.
If you prefer the homemade approach over purchasing a box mix using the dry ingredients in our Cheddar Bay Biscuit mix is also an option.
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 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.
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.
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 taking care to keep the butter in as even of a layer in the bottom of a pan as possible.
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 the chicken.
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.
Bake uncovered at 350°F for 45 – 60 minutes.
Check casserole about 45 minutes in. 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 – some readers share it takes up to 1 1/2 hours to bake.
More Easy Casserole Recipes:
Tik Tok Spaghetti with Alfredo Sauce and spaghetti sauce and topped with a wonderful cheesy layer is so delicious!
Baked Feta Pasta with Chicken is another spin on a popular TikTok chicken meal.
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.
Chicken Cobbler
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.1/2 cup butter
- Sprinkle chicken evenly over the butter.4 cups chicken
- Layer frozen carrots and peas over chicken.12 ounces frozen carrots and peas
- Stir together biscuit mix (including seasoning packet) and milk. Pour over chicken, do not stir.11 ounce box cheddar bay biscuit mix, 2 cups milk
- Mix together cream of chicken soup and chicken broth. Pour over casserole do not stir.10 ounce can cream of chicken soup, 1 1/2 cups chicken broth
- 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
Did you make this recipe?
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Rate This Recipe Pin This RecipeOriginally shared on November 16, 2022 with updates made on August 24, 2023.
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.
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!
true pot pie is made with home made pie dough not cheating with Pillsbury
I beg to differ… if you follow the directions, the actual recipe, and not make any adjustments, It’s delicious. Maybe your rotisserie chicken was bad, but every time I make this, it’s the perfect warm comfort food I had hoped for.
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.
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.
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!
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.
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.
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!
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
Does this freeze well after baking?
Hey There! I haven’t tested this, but I think the moisture would probably affect the biscuit mix throughout the freezing and thawing process.
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.
So easy! Big hit! I will be making again!
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.
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!
Can this be prepared and not baked a few hours iin advance?
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
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.
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.
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!
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?
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 🙂
delicious – a big hit at our family gathering!