This Easy Chicken Cobbler Casserole is the perfect blend of creamy chicken pot pie and buttery biscuit cobbler. It’s quick, satisfying, and perfect for a cozy family dinner with minimal prep and cleanup.
Author:Touria Elkoudssi
Prep Time:10 minutes
Cook Time:35-40 minutes
Total Time:45-50 minutes
Yield:6-8 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
UnitsScale
3cups shredded cooked chicken (rotisserie works great)
2 tablespoons butter
2 tablespoons all-purpose flour
1cup milk
1cup chicken broth
1cup shredded cheddar cheese
2cups frozen mixed vegetables
1 1/2cups biscuit mix
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
Instructions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Spread the shredded chicken evenly in the baking dish. Top with frozen mixed vegetables.
In a saucepan, melt the butter, then stir in the flour to make a roux. Slowly whisk in the chicken broth and milk, cooking until thickened. Season with salt, pepper, and poultry seasoning. Pour over the chicken and veggies.
Mix biscuit mix with milk and shredded cheese. Gently spoon over the casserole, spreading evenly without stirring.
Bake for 35-40 minutes, or until the biscuit topping is golden brown.
Let the casserole cool for 5 minutes before serving.
Notes
Use rotisserie chicken for convenience.
Don’t stir the layers to preserve the cobbler texture.
Add a sprinkle of paprika or hot sauce for extra flavor.