This chicken cobbler takes the flavors of chicken pot pie but instead of encasing it in pie crust it's topped with Red Lobster's Cheddar Bay Biscuits.
Ingredients
- unsalted butter: 2 Tbsp (melted)
- rotisserie chicken: 4 cups (shredded)
- frozen mixed vegetables: 1 pack (15 ounce pack)
- fresh thyme: 1 tsp (for garnish, chopped)
- black pepper: 0.75 tsp (freshly ground)
- kosher salt: 0.25 tsp (to taste)
- (10.5oz) can condensed cream of chicken soup: 1 piece
- ½ cups chicken broth: 1 piece
- heavy whipping cream: 0.5 cup
- cheddar biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix): 1 pack
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 13x9-inch baking dish with melted butter.
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Place shredded chicken and vegetables into the dish; season with thyme, pepper, and salt. Pour over condensed soup, broth, and cream; stir until well combined.
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Prepare biscuit mix according to package instructions.
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Drop 8 (about 1/4 cup) biscuit dough portions onto chicken and vegetable mixture.
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Bake in the preheated oven, uncovered, until biscuits are golden brown on top and casserole is bubbling around the edges, about 40 minutes. Sprinkle with thyme.
