I kept reading about Matthew Bounds’ chicken cobbler recipe on social media. I was a little skeptical because I don’t like pot pie made with biscuit dough in place of pie crust. However, this greatly exceeded my expectations.
The crust is satisfyingly crispy on the top, and the inside is less like a biscuit and more like a thick gravy. The flavors blend into the perfect rich and creamy comfort food.
I highly recommend chicken cobbler.Jump to Recipe
Easy Step-By-Step Instructions for Chicken Cobbler
Free Printable Recipe for Chicken Cobbler
- 2 cups cooked chicken shredded
- 2 cups 12 ounce bag of frozen peas and carrots
- Salt and pepper
- 3 cloves garlic minced
- 1 teaspoon olive oil
- 2 cups Red Lobster Cheddar Bay biscuit mix
- 2 cups milk
- 2 cups chicken stock
- 1 can 10.5 ounce cream of chicken soup
- 1 stick salted butter
- Heat oven to 350°F. Place butter in a 9-by-13-inch pan and place in the oven to melt the butter as it heats.
- Warm olive oil in a small pan over medium heat, and saute the garlic for 1-2 minutes.
- Once the butter is melted, spread the chicken in an even layer over it. Next, layer the peas, carrots, and sautéed garlic over the top. Season with salt and pepper, if desired, and any other spices or herbs.
- Whisk together the milk and biscuit mix, along with the seasoning packet that comes with Red Lobster Cheddar Bay mix. Pour the biscuit mixture over the chicken and vegetables, but do not mix together. Next, whisk together the chicken stock and cream of chicken soup, and pour over the biscuit mix. Once again, do not mix. It will be soupy.
- Bake uncovered for 50-55 minutes. It is going to look runny, but let it sit for at least 10 to 15 minutes. The sauce will thicken to a gravy consistency. Serve, and enjoy.