Chicken Pot Pie Cobbler
Directions
- 1Pour a stick of melted butter into a 9x13 baking dish.
- 2Add 3 cups of cooked, shredded chicken on top of the melted butter and spread it out evenly.
- 3Season the chicken with pepper, garlic powder, and onion powder.
- 4Add a bag of frozen mixed vegetables as a layer on top of the seasoned chicken.
- 5In a mixing bowl, add one box of Red Lobster biscuit mix, 2 cups of milk, and the seasoning packet.
- 6Whisk the biscuit mixture until beautifully combined.
- 7Add half a cup of shredded cheddar cheese to the biscuit mixture and mix it in.
- 8Pour the biscuit mixture on top of the vegetables without stirring the layers.
- 9In the same mixing bowl, add a can of cream of chicken soup and a cup of chicken broth.
- 10Whisk the soup and broth mixture until beautifully combined.
- 11Pour the soup mixture on top of the biscuit layer in a random pattern, without stirring.
- 12Bake in the oven at 375 degrees Fahrenheit for about 55 minutes until golden brown.
- 13Allow the cobbler to cool off after removing it from the oven.
- 14Sprinkle parsley on top to make it look fancy.
- 15Once cooled, cut a piece out with a spatula and serve on a plate.
Ingredients
- 4 oz melted butter
- 3 cups cooked shredded chicken
- pepper
- garlic powder
- onion powder
- 10 oz frozen mixed vegetables
- 1 box Red Lobster Cheddar Bay Biscuit Mix
- 2 cups milk
- 1 packet biscuit seasoning packet
- 0.5 cup cheddar cheese
- 1 can cream of chicken soup
- 1 cup chicken broth
- parsley
Equipment
9x13 baking dishmixing bowlwhiskovenoven mittsspatulaplatefork
Tips
- Do not stir the biscuit mixture after pouring it over the vegetables.
- Do not stir the soup and broth mixture after pouring it over the biscuit topping.
- Allow the cobbler to cool before serving.
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