Chicken Pot Pie Cobbler
Directions
- 1Pour a quarter cup of melted butter into a greased 9x13 casserole dish.
- 2Top with 4 cups of cooked and seasoned shredded chicken.
- 3Add 12 ounces of peas and carrots (frozen).
- 4Season with garlic powder, onion powder, and black pepper.
- 5In a separate bowl, mix one can of chicken soup with two cups of chicken broth.
- 6Pour the chicken soup mixture over the chicken and vegetables.
- 7Combine 2 cups of milk with one box of Cheddar Bay biscuit mix (use only half of the seasoning packet).
- 8Add half a cup of cheddar cheese to the biscuit mixture. Do not stir.
- 9Pour the biscuit mixture over the chicken and vegetable mixture.
- 10Bake uncovered at 350 degrees for 55 minutes.
- 11Mix the remaining seasoning packet with melted butter and brush over the warm crust.
- 12Let the casserole sit for 5 to 10 minutes to let it set up.
Ingredients
- 4 cups cooked and seasoned shredded chicken
- 0.25 cup melted butter
- 12 ounces peas and carrots
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp black pepper
- 1 can can of chicken soup
- 2 cups chicken broth
- 2 cups milk
- 1 box Cheddar Bay biscuit mix
- 0.5 cup cheddar cheese
Equipment
9x13 casserole dishforkscutting boardmeasuring cupwhiskovenpastry brush
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