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 recipe bubbles up around the edges to make every bite warm and satisfying.

Course Main Course

Cuisine American

Keyword Chicken Cobbler, Red Lobster Chicken Pot Pie

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 374kcal

Author Jennifer Osterholt

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.

*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.