Chicken Pot Pie Cobbler

55 mins
Serves 6
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Directions

  1. 1Pour a quarter cup of melted butter into a greased 9x13 casserole dish.
  2. 2Pour a quarter cup of melted butter into a greased 9x13 casserole dish.
  3. 3Pour a quarter cup of melted butter into a greased 9x13 casserole dish.
  4. 4Top with 4 cups of cooked and seasoned shredded chicken.
  5. 5Top with 4 cups of cooked and seasoned shredded chicken.
  6. 6Top with 4 cups of cooked and seasoned shredded chicken.
  7. 7Add 12 ounces of peas and carrots (frozen).
  8. 8Add 12 ounces of peas and carrots (frozen).
  9. 9Add 12 ounces of peas and carrots (frozen).
  10. 10Season with garlic powder, onion powder, and black pepper.
  11. 11Season with garlic powder, onion powder, and black pepper.
  12. 12Season with garlic powder, onion powder, and black pepper.
  13. 13In a separate bowl, mix one can of chicken soup with two cups of chicken broth.
  14. 14In a separate bowl, mix one can of chicken soup with two cups of chicken broth.
  15. 15In a separate bowl, mix one can of chicken soup with two cups of chicken broth.
  16. 16Pour the chicken soup mixture over the chicken and vegetables.
  17. 17Pour the chicken soup mixture over the chicken and vegetables.
  18. 18Pour the chicken soup mixture over the chicken and vegetables.
  19. 19Combine 2 cups of milk with one box of Cheddar Bay biscuit mix (use only half of the seasoning packet).
  20. 20Combine 2 cups of milk with one box of Cheddar Bay biscuit mix (use only half of the seasoning packet).
  21. 21Combine 2 cups of milk with one box of Cheddar Bay biscuit mix (use only half of the seasoning packet).
  22. 22Add half a cup of cheddar cheese to the biscuit mixture. Do not stir.
  23. 23Add half a cup of cheddar cheese to the biscuit mixture. Do not stir.
  24. 24Add half a cup of cheddar cheese to the biscuit mixture. Do not stir.
  25. 25Pour the biscuit mixture over the chicken and vegetable mixture.
  26. 26Pour the biscuit mixture over the chicken and vegetable mixture.
  27. 27Pour the biscuit mixture over the chicken and vegetable mixture.
  28. 28Bake uncovered at 350 degrees for 55 minutes.
  29. 29Bake uncovered at 350 degrees for 55 minutes.
  30. 30Bake uncovered at 350 degrees for 55 minutes.
  31. 31Mix the remaining seasoning packet with melted butter and brush over the warm crust.
  32. 32Mix the remaining seasoning packet with melted butter and brush over the warm crust.
  33. 33Mix the remaining seasoning packet with melted butter and brush over the warm crust.
  34. 34Let the casserole sit for 5 to 10 minutes to let it set up.
  35. 35Let the casserole sit for 5 to 10 minutes to let it set up.
  36. 36Let the casserole sit for 5 to 10 minutes to let it set up.

Ingredients

  • 4 cups cooked and seasoned shredded chicken
  • 4 cups cooked and seasoned shredded chicken
  • 4 cups cooked and seasoned shredded chicken
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 12 ounces peas and carrots
  • 12 ounces peas and carrots
  • 12 ounces peas and carrots
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp onion powder
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 1 can can of chicken soup
  • 1 can can of chicken soup
  • 1 can can of chicken soup
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups milk
  • 2 cups milk
  • 2 cups milk
  • 1 box Cheddar Bay biscuit mix
  • 1 box Cheddar Bay biscuit mix
  • 1 box Cheddar Bay biscuit mix
  • 0.5 cup cheddar cheese
  • 0.5 cup cheddar cheese
  • 0.5 cup cheddar cheese

Equipment

9x13 casserole dishforkscutting boardmeasuring cupwhiskovenpastry brush