Save I stumbled onto this recipe on a rainy Tuesday when I had leftover rotisserie chicken and a box of Red Lobster biscuit mix staring at me from the pantry. My kids were restless, dinner needed to happen fast, and I was tired of the same old routine. I remembered my grandmother's chicken pot pie and thought, why not marry that cozy filling with those cheesy, garlicky biscuits? The result was so good that my youngest asked if we could have it every week.
The first time I served this at a potluck, I watched people go back for seconds and thirds without saying a word. One friend leaned over and whispered that she'd been trying to recreate her mom's chicken cobbler for years and this was finally it. I didn't have the heart to tell her I'd invented it by accident. Sometimes the best recipes come from throwing things together and hoping for the best.
Ingredients
- Cooked, shredded chicken: Rotisserie chicken is my go-to because it's already seasoned and saves so much time, but canned works beautifully in a pinch.
- Frozen mixed vegetables: I love the convenience of a good veggie blend, no chopping required, and they release just enough moisture to keep the filling silky.
- Condensed cream of chicken soup: This is the creamy backbone of the dish, if you want to make it from scratch, go ahead, but I'm all about efficiency here.
- Low-sodium chicken broth: It loosens the soup into a proper sauce and lets you control the salt level without things getting too salty.
- Garlic powder, dried thyme, black pepper, salt: Simple seasonings that build a warm, savory base without overpowering the biscuit topping.
- Red Lobster Cheddar Bay Biscuit Mix: The star of the show, that garlic herb seasoning packet is pure magic and makes this topping taste like you spent hours on it.
- Whole milk: Adds richness to the biscuit batter, you can use low-fat if you prefer, but whole milk gives the best texture.
- Sour cream: This is my secret for extra-tender, tangy biscuits that stay fluffy even after baking on top of a hot filling.
- Shredded cheddar cheese: Melts into the biscuit topping and creates little pockets of gooey, sharp flavor.
- Unsalted butter, melted: Mixed with the seasoning packet and brushed on top, it creates that golden, garlicky crust everyone fights over.
- Fresh parsley: Optional, but a sprinkle of green makes the whole dish look like you put in way more effort than you did.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and grease a 9x13-inch baking dish. This size is perfect for feeding a crowd and ensuring the biscuit topping has enough room to puff up without spilling over.
- Mix the Filling:
- In a large bowl, stir together the chicken, frozen veggies, soup, broth, and seasonings until everything is evenly coated. Spread this mixture into your prepared dish, it should look a little soupy, and that's exactly what you want.
- Prepare the Biscuit Topping:
- In another bowl, combine the biscuit mix (save that seasoning packet for later), milk, sour cream, and cheddar cheese. Stir gently until just combined, a few lumps are fine and actually help keep the biscuits tender.
- Top the Filling:
- Drop spoonfuls of the biscuit batter over the chicken mixture, spreading it gently to cover most of the surface but leaving a few small gaps. Those gaps let steam escape and prevent sogginess.
- Add the Garlic Butter:
- Melt the butter and whisk in the reserved seasoning packet, then drizzle this all over the biscuit topping. The aroma alone will make everyone come running to the kitchen.
- Bake:
- Slide the dish into the oven and bake uncovered for 35 to 40 minutes, until the top is golden brown and the filling is bubbling around the edges. If the top browns too quickly, tent it loosely with foil for the last few minutes.
- Rest and Serve:
- Let the cobbler sit for 5 to 10 minutes before serving so the filling can thicken up a bit. Sprinkle with fresh parsley if you're feeling fancy, then dig in.
Save One Sunday afternoon, my mom came over and I served this without telling her what was in it. She took one bite, closed her eyes, and said it reminded her of the chicken pies she used to make when I was little. I realized then that comfort food isn't about following someone else's recipe perfectly, it's about capturing a feeling and sharing it with the people you love.
How to Make It Your Own
This recipe is wonderfully forgiving and invites you to play around. If you have leftover turkey from the holidays, swap it in for the chicken. Sauté a diced onion and a couple of minced garlic cloves in butter and fold them into the filling for extra depth. I've also added cooked bacon bits to the biscuit topping when I'm feeling indulgent, and it never disappoints. You can even sneak in finely chopped fresh herbs like rosemary or sage if you want a more rustic, herby vibe.
Storage and Reheating
Leftovers keep beautifully in the fridge for up to three days, covered tightly with foil or in an airtight container. To reheat, I like to pop individual portions in the microwave for about two minutes, or you can warm the whole dish in a 350°F oven for 15 to 20 minutes until heated through. The biscuit topping won't be quite as crisp as fresh, but it's still delicious. If you want to freeze it, assemble the casserole but don't bake it, wrap it well and freeze for up to two months, then bake from frozen, adding an extra 15 to 20 minutes to the cooking time.
Serving Suggestions
I usually serve this cobbler straight from the baking dish with a simple green salad on the side and maybe some crusty bread to soak up any extra sauce. It's hearty enough to stand alone, but if you want to round out the meal, roasted Brussels sprouts or steamed green beans work beautifully. On busy nights, I've been known to set out the dish with a stack of plates and let everyone help themselves, and it always disappears fast.
- Pair it with a crisp white wine or a light beer if you're entertaining.
- For a lighter touch, serve with a tangy coleslaw or pickled vegetables.
- Don't forget the parsley, it adds a fresh pop that balances the richness.
Save This chicken cobbler has become one of those recipes I turn to when I need something reliable, warm, and guaranteed to make people happy. I hope it finds a place in your kitchen rotation, too.
Recipe Questions
- → What is the best type of chicken to use?
Shredded cooked chicken such as rotisserie or canned works well for ease and flavor.
- → Can I use fresh vegetables instead of frozen?
Yes, fresh diced vegetables can be substituted but may require slight adjustments in cooking time.
- → How do I ensure the biscuit topping is golden and cooked through?
Bake uncovered at 375°F for 35-40 minutes until topping is golden brown and filling is bubbling.
- → What can I add for extra flavor in the filling?
Sautéed onions and garlic or cooked bacon bits can enhance the savory depth of the filling.
- → Is it possible to make this dish lighter?
Use low-fat milk and reduced-fat cheese to reduce richness without sacrificing taste.
- → Can I prepare this in advance?
Yes, assemble the filling and topping separately, then cover and refrigerate before baking.