Chicken Cobbler
Chicken Cobbler is an easy comfort meal that will definitely go into your regular dinner rotation! With simple ingredients and just a little bit of prep, this dinner is sure to be a family favorite!
A VIRAL TIKTOK CHICKEN CASSEROLE
Chicken Cobbler is a meal that’s gone crazy viral on TikTok, and for good reason! It uses simple ingredients and it has all the things that people love in a casserole: chicken, gravy and a buttery biscuit topping! I took this recipe and gave it a few twists. First of all, it definitely needed more seasoning. We all thought the original was a bit bland so I added a little bit of onion powder and garlic powder and I used cream of chicken with herbs rather than just the regular cream of chicken. Secondly, the biscuit topping was good but we thought it would be better with some cheese in it and that really made the flavor pop! Also, I saved the garlic butter topping to spread on top of the biscuit topping (rather than just mixing it all in) after it was baked to really bring out that garlic butter flavor and give a pretty golden color. Let’s dig in!
I hadn’t known about the Tiktok original version. I just stumbled upon your recipe. Glad I found yours, because it was delicious and flavorful. I do not feel the need to change it up or add anything else next time I make this. you made some great changes to the original recipe, now that I have seen the original viral video. This will be a go to if I need to come up with something quick for dinner for guests.
– Kay
FREQUENTLY ASKED QUESTIONS:
Sure. If you have a metal baking dish you want to use, you can. You’ll need to use cooking spray or grease the pan first and keep in mind that a metal dish will need a different cooking time as it can sometimes cook faster in metal than in Pyrex or ceramic. I have not tested it with a metal pan so you’ll just need to keep an eye on it; the timing shouldn’t be too far off.
Absolutely. This was made with rotisserie chicken, but you can use any leftover chicken or even leftover turkey meat. In fact, it would be a great dish to make with your leftovers from Thanksgiving! You can even make it with ground beef. Be sure to see my Ground Beef Cobbler recipe on how to do that!
It’s your casserole so free to use whatever vegetables you like. If you use potatoes, I would recommend you parboil them first as they may not become tender enough after this is finished cooking (unless maybe you cut them up really small.) Also, keep in mind that potatoes love to soak up whatever they are cooked in so if you are a person who loves a lot of gravy, just know the potatoes will soak up about half of it as it cooks. Frozen mixed vegetables and broccoli could also work. Heck, if you don’t like vegetables and don’t want to use them, just leave them out altogether.
You will just want to use a similar amount that is in the recipe. It may alter the flavoring of the recipe but would still work. However, I have only tested this with the Cheddar Bay Biscuit Mix so can’t give you instructions on using another kind.
This really is a meal in itself, but if you really want some sides, here are some ideas to serve alongside this main course. Serve with green beans, steamed broccoli, carrots, cauliflower, sweet potatoes or a nice, big green salad.
Leftovers should be transferred to an airtight container once they’ve cooled off. Then keep them in the fridge for up to 3-4 days. You can freeze leftovers but the texture of the topping may change once thawed. Unfortunately, this cannot be frozen before being baked.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – Use real butter here and not margarine.
- rotisserie chicken – using a store-bought rotisserie chicken is such a time savor. I just got the regular sized one but I think if you want more meat, try to find the ‘family size’ rotisserie chickens like at Sam’s Club or Costco. They are larger and have more meat.
- frozen peas and carrots – as I stated above, you can use other frozen vegetables or just leave them out. I have not tested this with anything other than peas and carrots.
- cream of chicken soup with herbs – if you can’t find this kind, just get the regular cream of chicken soup. You can also make it from scratch if you prefer by using my Homemade Cream of Chicken Soup recipe.
- chicken broth – if you are sensitive to salt or on a low sodium diet, I would suggest using low or no sodium options here.
- garlic powder, onion powder and pepper – feel free to use your own combination of seasonings. It really does need some type of seasoning though or it can come across as rather bland. Any seasonings you generally use for chicken can probably be used here.
- Cheddar bay Biscuit Mix – I have only tested this recipe using this mix. I am sure you could use a different biscuit mix, I just have not tried it. If you do, please let me know how it goes for you!
- shredded cheddar cheese – I would suggest freshly shredded cheddar cheese but if you are in a time crunch, just use the pre shredded cheese.
HOW TO MAKE CHICKEN COBBLER
Preheat the oven to 350° F. In a 9×13-inch baking dish, pour in the melted butter evenly into the bottom. You may need to tilt the baking dish a few ways to get it to spread out. Layer the chopped chicken evenly on top of the melted butter. Do not stir. Then evenly sprinkle the frozen peas and carrots on top of the chicken layer. Do not stir.
In a separate bowl, whisk together cream of chicken soup with herbs, chicken broth, garlic powder, onion powder and black pepper. Pour this mixture over the chicken and peas and carrot layers (do not stir.) At this point, I rinse and dry that same bowl out so I don’t make more dirty dishes and continue with the next step.
Rinse and dry that same bowl so as not to make extra dirty dishes. Then in that same bowl, stir together the biscuit mix with the milk and shredded cheese until combined well. Do not add the seasoning packet from the biscuit mix, we’re going to use that for the topping later. Spread this biscuit mix layer evenly on top of the other layers in the baking dish (do not stir.)
Bake uncovered for about 50-60 minutes until bubbly and top is golden brown. Note: oven times do vary so it could take longer (or shorter) in your oven. You want the crust to be golden brown. So cook until you get that light golden brown color. Remove from the oven and make butter topping. In a small bowl combine melted butter and the contents of the seasoning packet that came with the biscuit mix. Brush this over the top of the cobbler. Note: I sprinkled a little dried parsley on top to give it a bit of color but this is not necessary for flavor.
Allow the cobbler to rest for at least 10 minutes. If you dig into it too soon after removing from the oven, it will be too runny. Allowing it to rest for a few minutes will help to thicken up the filling a bit and will make it easier to serve. Note: this filling is still on the thin side so when you serve it, scoop up a serving then spoon any filling left behind on top.
CRAVING MORE RECIPES?
Chicken Cobbler
Ingredients
For the Cobbler
- 4 Tablespoons salted butter, melted
- rotisserie chicken, meat removed and chopped (about 3-4 cups)
- 12 ounce bag frozen peas and carrots (or mixed vegetables)
- 10.5 ounce can cream of chicken soup with herbs (or regular cream of chicken)
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 11.36 ounce Cheddar Bay Biscuit Mix (reserve seasoning packet for later)
- 2 cups milk (2% or higher)
- ½ cup shredded cheddar cheese
For the Butter Topping
- 2 Tablespoons salted butter, melted
- seasoning packet from box of biscuit mix
Instructions
- Preheat the oven to 350° F. In a 9×13-inch baking dish, pour in the melted butter evenly into the bottom. You may need to tilt the baking dish a few ways to get it to spread out.
- Layer the chopped chicken evenly on top of the melted butter (do not stir.)
- Then evenly sprinkle the frozen peas and carrots on top of the chicken layer (do not stir).
- In a separate bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder and black pepper.
- Pour this mixture over the chicken and peas and carrot layers (do not stir.) At this point I rinse and dry that same bowl out so I don’t make more dirty dishes and continue with the next step.
- In that same bowl, stir together the biscuit mix with the milk and shredded cheese until combined well. (Do not add the seasoning packet from the biscuit mix, we’re going to use that for the topping later.)
- Pour this biscuit mix layer as evenly possible on top of the other layers in the baking dish (do not stir.)
- Bake uncovered for about 50-60 minutes until bubbly and top is golden brown. Note: oven times do vary so it could take longer (or shorter) in your oven. You want the crust to be golden brown. So cook until you get that light golden brown color.
- Remove from the oven and make butter topping. In a small bowl combine melted butter and the contents of the seasoning packet that came with the biscuit mix.
- Brush this evenly over the top of the cobbler. Note: I also sprinkled a little dried parsley on top to give it a bit of color but this is not necessary for flavor.
- Allow the cobbler to rest for at least 10 minutes. If you dig into it too soon after removing from the oven, it will be a bit too runny. Allowing it to rest for a few minutes will help to thicken up the filling a bit and will make it easier to serve. Note: this filling is still on the thin side so when you serve it, scoop up a serving then spoon any filling left behind on top.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- We preferred to chop the chicken rather than shred it. We found we liked the texture of the chopped chicken better. However, if you enjoy shredded chicken, then just shred it with two forks before using.
- I like to serve the individual servings on a plate with higher sides or in a shallow bowl.
- You can use low sodium options if desired.
- Leftovers should be kept in the fridge in an airtight container. Freezing them is possible but the texture of the topping may change. I do not recommend freezing before baking.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Recipe adapted from @yourbarefootneighbor
I have been reading other reviews about this from other sites. I came across your recipe and you made it with the revisions others put in their reviews. I did exactly how you wrote it and it was perfect. Ours was not runny, we waited the 10 minutes and I cooked it for 50 minutes. There is hardly any left all 3 (husband and college boys) loved it.
Thank you so very much Elise! I think that is the key, just waiting a few minutes to give it all time to thicken up. I really appreciate you taking the time to come back and comment!
I think we have made this several other times, but this was the best version so far. Tonight was my turn to make dinner, and this was a big hit. I was hoping for leftovers for tomorrows lunch, but no such luck!
Absolutely love hearing that Jon! Thanks so much for coming back to comment!
Delicious. This is a great recipe for using left-over Thanksgiving turkey.
I made this in oven and it turned out great. Thank you.
Do you have a slow cooker version?
Can I make a day ahead
Tried it, love it! I will be making this often. Thanks for sharing.
Tasted delicious, but a little runny!
Cannot wait to try this.
i really love your version of this chicken cobbler best with the biscuit mix on top. Since I live alone, I just made a half recipe of this in an 8×8 high sided pyrex baking dish. It’s easy to halve this recipe. It is in my oven baking right now, lol. I canned some chicken pot pie mix with cubed chicken and the veggies I like in broth, so it’s very quick to put this all together. I have made this casserole many times and it never fails to be delicious. Thanks so much.
I enjoy this recipe & so does my family. It’s delicious & takes very little time to prepare. We usually eat it by itself or with a fruit. It’s tasty cranberry sauce or applesauce.
This was pretty good. I will probably make it again but I will add poultry seasoning or sage.
I made it with 2 cups of bisquick because i didn’t have reD lobster one one. It was the same .
I hadn’t known about the Tiktok original version. I just stumbled upon your recipe. Glad I found yours, because it was delicious and flavorful. I do not feel the need to change it up or add anything else next time I make this. you made some great changes to the original recipe, now that I have seen the original viral video. This will be a go to if I need to come up with something quick for dinner for guests.
Thank you SO much Kay! That really means a lot and I appreciate you taking the time to come back and comment.
Delicious! I did add about 2 tbsp of self rising flour to the soup mix to thicken it. Also one diced, cooked potato. It was perfect! Make sure you let it sit for at least 15 minutes so I can set up.
I made this casserole today. I made a few changes in the recipe. I added 2 tablespoons of flour with the chicken broth/cream soup mixture. I read from other reviews that it was slightly loose/runny. Also reduced the milk in the biscuit mix to 1 and 1/2 cups. I used chunks of chicken rather than shredded. Other than those minor changes, the recipe is great as is. Mine turned out thickened gravy like on the bottom, just like a pot pie.
This was very tasty. The husband says he’d eat it again! I was a little worried when I saw just how much liquid was going into this dish, but trusted the process. It worked great! Thanks for the new dinner idea!
Am excited to try this recipe! Can it be prepared (but not baked) ahead of time (i.e. prepare in the morning and bake closer to dinner time?) Thank you!
Unfortunately no. Once you prepare the batter, the baking soda in that mix is activated. If it sits too long, it won’t puff up when baked.
I think you could prepare it in advance up to the point of mixing the biscuit topping. Refrigerate the chicken/vegetables/soup mixture, then when ready to bake, mix the biscuit mix and milk and proceed as directed. It might take a few extra minutes in the oven,, just be sure it’s bubbly around the edges and brown.
I have made this several times and always turns out great. Thanks so much for this
and many other recipes.
Delicious. Definitely making this cobbler again.
My husband asks for this once a week! It’s a tasty dish our family loves. I tried it first with shredded chicken and quickly learned that was not a good texture for this dish. Chopping the chicken is much better as you call for in the recipe.
This is one of the best casseroles I have ever made.It is so tasty and flavorful. I served it over mashed potatoes. I did not have a rotisserie chicken so I used all white canned chicken drained! Thank you for the recipe!
Thanks so very much Mary Kay! I sure do appreciate you coming back to comment!
I love the idea of using canned chicken since l have several. Do you like it as much?
Excellent meal and EASY!!! I will definitely make again!!!
This is a new fav, it’s absolutely delicious! The second go I did 2 cans of the soup and 1 cup of chicken broth. We also thawed the veggies first to make them a little more tender. It’s a new staple in the menu! Thank you for sharing.
Thanks so much Lynette!
can you use the rosemary biscuit mix for extra flavor?
The Cheddar Bay Biscuit option has a garlic flavor so it does have plenty of flavor but I suppose you could use a rosemary biscuit mix if you think the flavors would be something you enjoy!
We really enjoyed the chicken cobbler. I have a question, is the topping supposed to have a silky feel ,like a lot of the gravy like filling cooked into the bottom of the crust or topping?,
Hmmm not sure about silky feel. But it is a soft cobbler if that makes sense lol. So happy you enjoyed it!
This was amazing!!! Absolutely delicious, I ended up using a can of drained mixed vegetables and I did add cornstarch to the broth to make a thicker sauce. We ate it 3 days in a row and it was just as delicious on the 3rd day as it was the first!! Thank you for an awesome recipe, I have shared it with numerous family and friends!
This was really , really , good . I have tried several of your recipes but this tops
them all. Thanks Bill
I made this, and it’s really good. I found the soup mixture a bit thin, so I used my Grandma privilege and added 3-ish heaping Tablespoons of instant mashed potatoes when I mixed it up. Perfection. The cream soupy mixture came out the perfect thickness, and the slightest potato flavor added a certain velvety “Je ne sais quoi” lol. I used frozen mixed vegetables, and added only 1 and 3/4 cups of milk to the biscuit mixture. My grown baby boy and his fiancè ate it up like it was goin’ outta style, thoroughly enjoying it. Thanks so much for posting your version, it’s delicious.
Grandma privilege – LOL! I love it!
This was very tasty. I did make a slurry with some flour and some of the chicken broth before mixing everything together since I like a thicker sauce. Other than that I kept everything as written and there are no leftovers. I will add this to my dinner recipe collection for sure.
Very good. Better than regular pot pie. I added diced potatoes, that’s the only change. Very good flavor, a definite keeper.
I made this once before. Tonight I used your recipe. The minor tweaks in your recipe made a major difference. it was out of this world. thanks.
I cooked this today for a family Sunday dinner. They destroyed it. I used 1 cup and a half of broth instead of 2 cups. I also added a pinch of red pepper flakes. I also put in more cheese. Fantastic!!!
This is awesome! I was going to leave a pic but no option
I made this according to the recipe’s instructions and measurements. It is so good. I’m amazed at the mix of flavors and it tastes so home made.
Thanks for another really great recipe.
DELICIOUS!!! Would recommend for anyone that likes chicken pot pie and it is so easy to make.
Delicious casserole! We loved it. Going to make your chicken and stuffing casserole soon.
This is my second time making this tonight. My husband and I love it and you for providing such a wonder and easy recipe! we have leftovers for the following day. I just shared on Facebook and encouraged folks to try it! Thank you so much. Can’t wait to try more of you recipes!
You are so kind Barbara!! Thanks so very much – that really means a lot!!
Made this with the new GF Campbell’s Cream of Chicken. Added 2 cups frozen shredded hashbrowns and 1/2 frozen shoe-peg corn. This was the best chicken pot pie recipe I’ve had in a long time. It will be my go to recipe from now on.
This is a great recipe! I’ve been making homemade chicken pot pie from scratch for years, and this is just as good, and a lot less trouble. My husband put it together last week when I was sick, and we enjoyed every bit of it. He baked it in a 12×15 metal pan because he couldn’t find the right size, and I think it was still perfect. I would think you could add any vegetables you would like- next time we’ll add sliced celery and mushrooms. This would be a sure hit at a potluck, or make it in 2 9×9″ pans and give one away.
I haven’t made this yet but I’m definitely going to. I have a very picky eater at home that this should be perfect for. thanks for sharing.
I know ALL about those picky eaters so I totally understand! Hope everyone loves this one!
I made this the weekend and it is fantastic. Smells and tastes fantastic.
Thanks so much Jim! I really appreciate you coming back to comment!
How much milk and how much Bisquick do I use for chicken cobbler?
It’s in the recipe card above. You would’ve scrolled past it to get to the comment section here 🙂
Looks like a nice twist on chicken pot pie. I like potatoes in my pot pie, so I may try adding a small potato cut up into a dice similar to the frozen carrots, then reduce the amount of carrots and peas by about half. Like the idea of the cheddar biscuit topping too. With fall & winter coming, it would be a perfect chilly night dinner. And, for an older couple like us, I might make it in 2 8×8″ casserole dishes and share one with friends. Thanks, Brandie!
Great idea about the sharing! I, too, love potatoes with a dish like this but instead of adding them (which would be great, too!) I’m going to serve it with mashed potatoes. I can’t wait to make this!
I’m always down for potatoes! Ha!