Chicken Pot Pie Cobbler
A comforting dish that combines classic chicken pot pie flavors with a delightful biscuit topping, perfect for weeknight meals and family gatherings.
Ingredients
Filling
- 2 cups cooked chicken, shredded Use leftover chicken or rotisserie chicken for convenience.
- 1 cup frozen mixed vegetables Feel free to use fresh vegetables if available.
- 1 can (10.5 oz) cream of chicken soup Can substitute with cream of mushroom soup for variation.
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
Biscuit Topping
- 1 cup biscuit mix Prepare according to package instructions.
- 1 cup shredded cheddar cheese Optional for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, thyme, salt, and pepper. Mix until well combined.
- Pour the chicken mixture into a greased casserole dish, spreading it evenly.
- In a separate bowl, prepare the biscuit mix according to package instructions. Spoon the dough over the chicken mixture, covering it generously.
- Sprinkle shredded cheddar cheese on top.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and a toothpick inserted comes out clean.
- Allow the dish to cool slightly before serving.
Notes
For extra flavor in the biscuit topping, consider adding herbs or cheese to the mix. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for 2-3 months.