Chicken Cobbler

Creamy chicken pot pie filling topped with cheddar bay biscuit mix. This dump and bake cobbler is comforting and delicious. It's become one of our favorite go-to weeknight dinners.

Course: Entrée

Cuisine: American

Servings:

Ingredients

1/2 c. melted butter
1 rotisserie chicken shredded
1 (12 oz.) bag frozen veggies peas and carrots
1 (11.36 oz.) box Red Lobster cheddar bay biscuit mix with seasoning packet
1/2 c. sharp cheddar cheese
2 c. milk
2 c. chicken stock
1 (10.5 oz.) can cream of chicken
Salt and pepper to taste

Instructions

Preheat the oven to 375 degrees.
Add the melted butter to a 9x13-inch baking dish, then layer the shredded chicken and the frozen veggies.
In a medium bowl, whisk together the Red Lobster cheddar bay biscuit mix (including the seasoning packet) and the milk. Stir in cheddar cheese.
Pour the biscuit mixture on top of the chicken and frozen veggies. Do not stir or mix.
In a medium bowl, whisk together the cream of chicken soup and chicken stock until well combined. Pour the soup mixture on top of the chicken, veggies, and biscuit mix. Do not stir.
Bake uncovered for 45 minutes until the biscuit has risen to the top and it is golden brown.
Let it cool down for about 15 minutes and serve.