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Chicken Cobbler Pot Pie

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Chicken Cobbler Pot Pie is a comforting casserole that combines tender chicken, mixed vegetables, and creamy gravy, all topped with a buttery, golden biscuit cobbler crust. It’s a hearty, one-pan dinner that’s easy to make and full of flavor.

Ingredients

  1. 3 cups cooked, shredded chicken (rotisserie recommended)
  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 shredded chicken evenly in the bottom of the dish.
  2. Top with frozen mixed vegetables, spreading into an even layer.
  3. In a medium bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
  4. Pour 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 casserole—again, do not mix.
  6. Drizzle melted butter over the biscuit batter.
  7. Bake uncovered for 45–50 minutes or until biscuit topping is golden brown and filling is bubbling.
  8. Let cool for 5–10 minutes before serving.

Notes

  • Add shredded cheese or herbs to biscuit topping for extra flavor.
  • Use cream of mushroom or celery for variation.
  • Assemble up to 24 hours ahead and refrigerate until ready to bake.
  • Store leftovers in the fridge for up to 4 days.
  • To freeze: assemble, wrap well, and freeze unbaked for up to 2 months.

Nutrition

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