This Chicken Cobbler is the kind of cozy, no-fuss dinner that feels like comfort food at its absolute best. Made with tender rotisserie chicken, frozen vegetables, and a buttery Cheddar Bay biscuit topping, this dish delivers rich flavor with minimal prep. Everything bakes together into layers of savory goodness, creating a golden, fluffy topping over a creamy, hearty filling.
Perfect for busy weeknights or casual family dinners, this recipe comes together quickly using pantry staples and store-bought shortcuts—without tasting like one. The biscuit layer soaks up just enough of the creamy sauce underneath while staying crisp and golden on top. Serve it on its own or with a simple side salad for a complete, satisfying meal.
Ingredients
- ½ cup butter
- 4 cups shredded rotisserie chicken
- 1 (15-ounce) bag frozen mixed vegetables
- 1 (11.36-ounce) package Cheddar Bay biscuit mix
- 2 cups milk
- 1 (10.5-ounce) can cream of chicken soup
- 2 cups chicken stock
- 2 tablespoons fresh parsley, chopped (optional)
Directions
- Preheat the oven to 375°F (190°C). Place the butter in a 9×13-inch baking dish and set it in the oven until completely melted.
- Carefully remove the dish from the oven. Spread the shredded chicken evenly over the melted butter, then sprinkle the frozen mixed vegetables evenly on top.
- In a bowl, mix together the biscuit mix, the included seasoning packet, and the milk until smooth. Pour the mixture evenly over the chicken and vegetables, spreading gently without stirring.
- In a separate bowl, whisk together the cream of chicken soup and chicken stock until well combined. Pour this mixture evenly over the biscuit layer without stirring.
- Bake uncovered for about 45 minutes, or until the top is deep golden brown and the center is just slightly jiggly.
- Sprinkle with chopped parsley if desired. Let the cobbler rest for 10 minutes before serving.