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Chicken Cobbler Pot Pie

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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.

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

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

Find it online: https://thefamilycooking.com/chicken-cobbler-pot-pie-2/