Rotisserie chicken may be one of the most underrated prepared foods. Or, foods in general. So, when I scrolled upon TikTok’s latest cooking hack for chicken cobbler, I had to give it a go. This casserole takes the classic chicken pot pie and gives it a busy weeknight dinner makeover. It utilizes prepared chicken, frozen vegetables, pre-made chicken soup, biscuit mix, and precooked fried onions to create a rich meal that tastes like it took all day, but comes together in just an hour.
How to Make Chicken Cobbler
This recipe requires little to no prep with only a few dishes to clean in the end. Rotisserie chicken is layered on top of melted butter followed by straight-from-the-freezer veggies. We pour the biscuit batter right over top followed by chicken broth and cream of chicken soup. Allowing the biscuits to bake into the soup mixtures creates a tender, creamy topping, but if you prefer a crisper biscuit top then you can simply swap the order of steps four and five.
Cheddar Bay Biscuit Mix Recipe
Cheddar Bay Biscuit mix can be hard to find, but you can use Bisquick mix in its place along with a little extra cheese and garlic powder. Substitute:
- 2 cups Bisquick mix
- 1 additional cup shredded cheddar cheese
- 1 teaspoon garlic powder
Amping Up the Flavor
The addition of Old Bay seasoning complements all the flavors we love about traditional chicken pot pie with notes of celery salt, paprika, mustard, clove, and more. I used taco cheese because I like the blend of cheeses for even more pizazz. It’s all finished with crispy fried onions for an umami-packed bite.
How to Serve Chicken Cobbler
Serve this on its own, with a crisp salad, or a simple veggie side. Leftovers heat up well in the microwave or oven for an easy lunch or dinner the next day.
Tips for Making Chicken Cobbler
- Use a stand mixer to shred chicken—To quickly shred the chicken, separate the chicken from the bones and place it in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low for 15 to 20 seconds or until the chicken is shredded.
- Save the chicken bones to make chicken stock—You can freeze them in a zip-top bag until you have enough to make stock.
- Melt the butter in the baking dish—To melt the butter without dirtying another pan, place the stick of butter in the baking dish and place in the oven for 5 minutes or until melted. Then proceed with the recipe.
- Prevent drips—This casserole is filled right to the top, so place the baking dish on a baking sheet to prevent any spilling in the oven.
- Trust the process—Once all the ingredients are in the baking dish, it will look like a lot of liquid but it will come together during baking.
“Chicken Cobbler is a tasty, hearty, easy to assemble main course. If you love chicken pot pie but don’t feel like fussing with bechamel, pie dough and lots of chopping, this recipe is for you! With a rotisserie chicken on hand or just leftover roasted chicken all you’ll need additionally are a few pantry and freezer ingredients to get a delicious one pan dinner on the table.” —Joan Velush
A Note From Our Recipe Tester
Ingredients
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1/2 cup (4 ounces; 1 stick) unsalted butter, melted
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1 rotisserie chicken, shredded (about 4 cups)
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1/2 teaspoon fine salt
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1 teaspoon freshly ground black pepper
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16-ounce bag frozen vegetable blend (carrots, peas, corn, and green beans)
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1 (11-ounce) box Cheddar Bay Biscuit mix
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2 cups milk (any kind, even plain non-dairy milk works)
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1 tablespoon Italian seasoning
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1 cup taco cheese blend or shredded cheddar cheese
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1 (10.5 ounce) can cream of chicken soup
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2 cups chicken stock
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1 tablespoon Old Bay seasoning
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2 cups crispy fried onions
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F.
The Spruce Eats / Bahareh Niati
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Pour the melted butter into a 9-x 13-inch baking dish. Scatter the chicken over top.
The Spruce Eats / Bahareh Niati
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Season with salt and pepper all over. Top with the frozen vegetables.
The Spruce Eats / Bahareh Niati
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Whisk together the biscuit mix and the contents of the seasoning packet, milk, Italian seasoning, and cheese. Pour all over the chicken. Do not mix together.
The Spruce Eats / Bahareh Niati
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Whisk together the cream of chicken, chicken broth, and Old Bay seasoning. Pour all over the biscuit batter in the dish. Do not mix together.
The Spruce Eats / Bahareh Niati
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Place the casserole dish on a baking sheet and bake for 50 minutes, then top with fried onion pieces.
The Spruce Eats / Bahareh Niati
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Continue to bake until golden brown and the biscuit topping is set, about 10 more minutes. Let cool for 10 minutes before serving.
The Spruce Eats / Bahareh Niati
How to Store
- Store any leftovers in an airtight container for up to 4 days. This dish microwaves well or you can reheat in a 350 F oven for a crisper top.
- Freezing: You can assemble and bake the casserole ahead of time, then freeze for up to 3 months. Allow to thaw overnight in the fridge and reheat in a 350 F oven until warmed through.
Feeling Adventurous? Try This:
- Use another cheese—Use any kind of cheese that your heart desires from sharp cheddar to pepper jack to mozzarella.
- Use other spices—Experiment with different spice blends or dried herbs in addition to or in place of the ones in this recipe.
- Omit the fried onions—Leave out the fried onions if you prefer.
- For a crispier topping—If you prefer a crisper biscuit top then you can simply swap the order of steps four and five.
- Doesn't have to be rotisserie—You can swap the rotisserie chicken with any shredded cooked chicken or even turkey.
- Reduce or substitute the veggies—I liked the ratio of veggies in this recipe, but you can easily take this amount down without affecting the recipe. Feel free to use whatever veggies you like.
