Creamy Chicken Cobbler

Chicken pot pie is a classic comfort food for a reason; that it’s absolutely delicious!

So hearty, creamy, and rich. Talk about stick-to-your-ribs comfort food.

But then you typically have to deal with pie crust, which some folks aren’t huge fans of.

So this recipe isn’t called chicken pot pie, but rather a chicken cobbler, since the biscuits on top look like a cobbled street!

Instead of regular biscuits, I use cheddar bay biscuit mix, which up the “yum factor” quite a bit.

So let’s dig in and learn how to make it!

What do I need to make this recipe?

• Cream of mushroom soup – I like to use the reduced sodium version, but regular will also work well.
• Cream of chicken soup – same as above, I prefer reduced sodium, since these can be pretty salty.
• Chicken broth – not to sound like a broken record, but again, I like to use reduced sodium, so I can control the salt level.
• Garlic powder – if you’d prefer to use minced garlic, I would use about 4-5 cloves.
• Onion powder – if you’d like to use diced onion, I would use about half of a yellow one.
• Italian seasoning – you can use any blend you like, but I typically use McCormick.
• Black pepper – you can use freshly ground if you’d like, but for this recipe I find that it doesn’t make much difference.
• Chicken – you want cooked chicken for this recipe, so I usually grab a rotisserie chicken, or a container of shredded/cubed chicken from the grocery store deli. You could also cook and cube/shred your own chicken.
• Frozen vegetables – to make it easy, I grab a bag of frozen mixed vegetables, but you could also use any vegetables you like best.
• Biscuit mix – I love to use Red Lobster’s cheddar bay biscuit mix, but any biscuit mix will work (you just want to follow the ingredients and instructions on the package).
• Milk – this recipe was tested using whole milk, but other types of milk should work too.
• Butter – you can use salted or unsalted for this recipe.
• Cheddar cheese – pre-shredded cheese works just fine for this recipe, no need to grate your own (unless you want to of course).

How to make creamy chicken cobbler:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Mix soups. Mixing the filling in two stages helps it come together more fully. So start by combining the soups, broth, and seasonings.
2. Make filling. Add the chicken and vegetables and stir well.
3. Make biscuit dough. Any biscuit mix will do, but we love the cheddar bay version.
4. Assemble. Add the filling to a baking dish, spreading it into an even layer.
5. Top with biscuits. No need for anything fancy, just drop by spoonfuls over the top.
6. Bake. The biscuits should be golden brown and the filling should be hot and bubbly.

Variations of this recipe

• Condensed soups – if you don’t like the idea of using condensed soups, I have homemade versions of those linked in the “chef tips” section of the recipe card below.
• Seasonings – feel free to play around with different seasonings and flavors if you’d like.
• Chicken – I typically pick up a rotisserie chicken and shred the meat, but if you have leftover chicken, or other cooked chicken, that will work too. You could also cook chicken and shred/cube it if you’d prefer to control the flavor.
• Vegetables – instead of a bag of frozen mixed vegetables, you could use frozen peas, carrots, corn, green beans, broccoli, or your favorite ones! Fresh veggies would probably work too, I just haven’t tested it to say for certain.
• Biscuits – if you want to use a different biscuit mix, you’ll want to follow the package ingredients/directions (rather than the biscuit mix, milk, and cheese called for in this recipe). Canned biscuits will also work well, or even homemade if you prefer.

Making chicken cobbler ahead of time

I don’t recommend making this recipe 100% ahead of time, as the bottom of the biscuits can get too soggy.

However, you can make the filling ahead of time, then refrigerate it for a day or so.

Then just mix up the biscuits, drop the dough on top of the filling, and bake as directed (adding a few extra minutes to the bake time to account for the chilled filling).

Storage

Leftovers should be refrigerated in an airtight container and enjoyed within 3-4 days.