This comforting one-dish meal combines tender shredded rotisserie chicken with a colorful medley of vegetables, all smothered in a savory, creamy sauce and topped with a fluffy, golden cheddar biscuit crust. It is a simplified take on a classic pot pie that brings everyone together for a nourishing, soul-warming weeknight dinner. With minimal effort required, this recipe delivers maximum flavor, making it a perfect go-to solution for busy evenings when you need a hearty, satisfying meal that feels just like home.
1 rotisserie chicken, shredded
12oz frozen peas and carrots
1/2 cup diced celery
1/2 cup diced onions
1 cup chicken broth
10.5oz cream of chicken soup with herbs
1 stick (1/2 cup) unsalted butter, melted
1 11oz box biscuit mix
2 cups milk
1/2 cup shredded cheddar cheese
Preheat your oven to 375°F (190°C).
Pour the melted butter into the bottom of a greased 9×13 baking dish.
Combine frozen peas and carrots with diced celery and onions in a medium bowl.
Spread the shredded chicken in an even layer in the baking dish and top with the vegetable mixture.
Whisk together the chicken stock and cream of chicken soup in a separate bowl until smooth.
Pour the creamy liquid over the chicken and vegetables without stirring.
Whisk together the biscuit mix, milk, and shredded cheddar cheese in a bowl.
Gently pour the biscuit batter over the broth layer without mixing.
Bake for 45 to 60 minutes until the top is puffed and golden brown.
Let the dish rest for a few minutes before serving to allow the sauce to set.
Ensure you do not stir the layers after pouring the broth and the batter, as the separation is key to the cobbler texture. You can substitute the rotisserie chicken with leftover roasted chicken if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://elitesrecipes.com/easy-chicken-cobbler-casserole-recipe/