Chicken Cobbler Pot Pie

Why You’ll Love This Recipe

This recipe puts a delicious twist on classic chicken pot pie by swapping the traditional crust for a cobbler-style biscuit topping. It’s much easier to assemble and bake, yet still delivers all the creamy, savory goodness you expect from a pot pie. It’s rich, satisfying, and comes together with minimal effort, especially if you use rotisserie chicken and store-bought biscuit mix.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked, shredded chicken (such as rotisserie chicken)
• Frozen mixed vegetables (carrots, peas, corn, green beans)
• Cream of chicken soup
• Chicken broth
• Garlic powder
• Onion powder
• Salt and pepper
• Biscuit baking mix (like Bisquick)
• Milk
• Melted butter
• Optional: shredded cheddar cheese or herbs for added flavor

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Spread the shredded chicken evenly in the bottom of the dish.
3. Top with an even layer of frozen mixed vegetables.
4. In a medium bowl, whisk together cream of chicken soup and chicken broth. Stir in garlic powder, onion powder, salt, and pepper.
5. Pour the soup mixture evenly over the chicken and vegetables. Do not stir.
6. In a separate bowl, combine biscuit mix with milk. Stir until smooth and pour gently over the top of the casserole. Again, do not mix.
7. Drizzle melted butter over the biscuit batter.
8. Bake uncovered for 45–50 minutes, or until the top is golden and cooked through and the filling is bubbling.
9. Let cool for 5–10 minutes before serving.

Servings and timing

This recipe yields approximately 6–8 servings.
Prep time: 10 minutes
Bake time: 45–50 minutes
Total time: About 1 hour

Variations

• Add shredded cheese to the biscuit topping for extra richness.
• Use cream of mushroom or celery soup for a different flavor profile.
• Add sautéed onions or garlic to the filling for more depth.
• Use fresh herbs like thyme or rosemary for added aroma.
• Make it spicy with a dash of hot sauce or a pinch of red pepper flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 1–2 minutes, or reheat the whole dish in a 350°F oven for 15–20 minutes until heated through.
To freeze, assemble the casserole (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

FAQs

Can I use canned chicken?

Yes, canned chicken can be used in a pinch, though fresh or rotisserie chicken adds more flavor and texture.

Do I need to thaw the vegetables?

No, frozen vegetables can go in directly—just spread them evenly over the chicken.

Can I make this ahead of time?

Yes, assemble the entire casserole and refrigerate for up to 24 hours before baking.

What can I use instead of biscuit mix?

You can make your own with flour, baking powder, salt, and butter, or use refrigerated biscuit dough torn into pieces.

Can I add potatoes?

Yes, parboiled or diced cooked potatoes can be added with the vegetables for a heartier dish.

How do I know when it’s done?

The biscuit topping should be golden brown and cooked through, and the filling should be bubbling.

Is this dish freezer-friendly?

Yes, it freezes well before baking. Freeze the assembled casserole and bake later.

Can I use different proteins?

Yes, turkey, ham, or even cooked ground beef can be used instead of chicken.

What side dishes go well with this?

A simple green salad, steamed vegetables, or cranberry sauce pair well with this casserole.

Can I make it gluten-free?

Yes, use gluten-free biscuit mix and ensure your cream of chicken soup is gluten-free.

Conclusion

Chicken Cobbler Pot Pie is the ultimate cozy, one-dish meal that brings together creamy filling and golden biscuit topping in a fuss-free bake. It’s warm, flavorful, and deeply satisfying—perfect for busy nights, family gatherings, or whenever comfort food is calling. With easy shortcuts and lots of room for customization, this recipe is bound to become a go-to favorite in your home.

Chicken Cobbler Pot Pie

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Cobbler Pot Pie is a hearty and comforting casserole featuring layers of tender chicken, mixed vegetables, and creamy gravy topped with a golden biscuit cobbler crust. It’s an easy, one-pan meal perfect for weeknights or gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

1. 3 cups cooked, shredded chicken (such as rotisserie)
2. 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
3. 1 can (10.5 oz) cream of chicken soup
4. 1 cup chicken broth
5. 1/2 teaspoon garlic powder
6. 1/2 teaspoon onion powder
7. Salt and pepper to taste
8. 1 1/2 cups biscuit baking mix (like Bisquick)
9. 1 cup milk
10. 1/2 cup melted butter
11. Optional: 1/2 cup shredded cheddar cheese or 1 tablespoon chopped fresh herbs

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

1. Spread the shredded chicken evenly in the bottom of the dish.
2. Top with an even layer of frozen mixed vegetables.
3. In a medium bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
4. Pour the soup mixture evenly over the chicken and vegetables. Do not stir.
5. In a separate bowl, mix biscuit baking mix with milk until smooth. Pour gently over the top of the casserole. Do not stir.
6. Drizzle melted butter over the biscuit layer.
7. Bake uncovered for 45–50 minutes, until the top is golden and the filling is bubbling.
8. Let cool for 5–10 minutes before serving.

Notes

• Add cheese or herbs to the biscuit mix for extra flavor.
• Use cream of mushroom or celery for variation.
• Fresh sautéed onions or garlic can enhance the flavor of the filling.
• Freeze unbaked for up to 2 months—thaw before baking.
• To reheat leftovers, warm in microwave or oven until heated through.

Nutrition

• Serving Size: 1 serving
• Calories: 435
• Sugar: 4g
• Sodium: 820mg
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 85mg