|nutritional information (per serving)|
View full nutritional information
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|Servings: 8 to 12|
|amount per serving|
|% Daily Value*|
|Saturated Fat 11g||54%|
|dietary fiber 2g||8th %|
|total sugar 5g|
|Vitamin C 1 mg||7%|
|Calcium 154 mg||12%|
|Iron 2 mg||9%|
|Potassium 428 mg||9%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Fried chicken is possibly one of the most underrated ready meals. Or food in general. So when I scrolled down to TikTok's latest Chicken Cobbler cooking hack, I had to try it. This casserole takes the classic chicken pot pie and gives it a busy twist for weeknight dinner. It uses pre-prepared chicken, frozen veggies, pre-made chicken soup, biscuit mix, and pre-cooked fried onions to create a hearty 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, and only a few dishes end up needing cleaning. Roast chicken is layered on top of melted butter, followed by veggies straight from the freezer. We pour the cookie dough right on top, followed by the chicken broth and cream of chicken soup. Baking the cookies in the soup mixes creates a tender, creamy topping. However, if you prefer a crunchier cookie topping, you can simply reverse the order of steps four and five.
Cheddar Bay cookie mix recipe
Cheddar Bay Biscuit Mixture can be hard to find, but you can use a Bisquick Mixture instead along with some more cheese and garlic powder. Substitute:
- 2 cups Bisquick mix
- 1 additional cup shredded cheddar cheese
- 1 teaspoon garlic powder
Enhance the taste
The addition of Old Bay spices complements all of 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 cheese mix for even more oomph. It's all topped off with crispy fried onions for an umami-rich bite.
How to serve Chicken Cobbler
Serve it on its own, with a crunchy salad or a simple vegetable side dish. Leftovers reheat easily in the microwave or oven for an easy lunch or dinner the next day.
- To quickly shred the chicken, separate it from the bones and place in the bowl of a food processor fitted with the mixer attachment. Set the mixer on low for 15 to 20 seconds until the chicken is shredded.
- Reserve the chicken bones to prepare chicken broth. You can freeze them in a ziplock bag until you have enough to make a broth.
- To melt the butter without messing up another pan, place the stick of butter in the casserole dish and place in the oven for 5 minutes or until melted. Then continue with the recipe.
- This casserole is filled to the brim. Therefore, place the casserole dish on a baking sheet to prevent spilling in the oven.
- Once all the ingredients are in the casserole dish, it will look like a lot of liquid, but it will bond as it bakes. trust the process.
“Chicken Cobbler is a tasty, hearty and easy to make main dish. If you love chicken pot pie but don't want to mess with béchamel sauce, pie dough and lots of ground beef, this recipe is for you! If you have a fried chicken or leftover fried chicken on hand, all it takes is a few more ingredients from the pantry and freezer to put a delicious one-pan dinner on the table.” – Joan Velush
1/2 Cup (4 ounces; 1 stick) unsalted butter, melted
1 Roast chicken, shredded (about 4 cups)
1/2 teaspoon fine Salt
1 teaspoon fresh ground black pepper
16 ounces Bag frozen vegetable mix (carrots, peas, corn and green beans)
1 (11 ounces) Crate Mixture of Cheddar Bay biscuits
2 cups Milk (any kind, even plain non-dairy milk works)
1 tablespoon Italian spice
1 Cup Taco Cheese Mix or grated cheddar cheese
1 (10.5 ounce) can Cream of Chicken Soup
2 cups chicken broth
1 tablespoon Old bay leaf spice
2 cups crispy fried onions
Gather the ingredients. Preheat the oven to 350 F.
Pour the melted butter into a 9 x 13 inch casserole dish. Scatter the chicken over it.
Season all over with salt and pepper. Top with the frozen vegetables.
Mix the cookie mixture with the contents of the spice packet, milk, Italian seasoning, and cheese. Pour all over the chicken. Don't mix with each other.
Whisk together the chicken cream, chicken broth, and Old Bay seasoning. Pour the sponge cake completely over the pan. Don't mix with each other.
Place the casserole dish on a baking sheet and bake for 50 minutes, then top with fried onion pieces.
Continue baking until cake is golden brown and biscuit topping is set, about 10 more minutes. Let cool for 10 minutes before serving.
How to store it
- Store leftovers in an airtight container for up to 4 days. This dish is good for the microwave, or you can reheat it in a 350 F oven for a crispier finish.
- Freezing: You can assemble and bake the casserole ahead of time, then freeze for up to 3 months. Allow to thaw overnight in the refrigerator and reheat in a 350 F oven until warmed through.
- Use any type of cheese your heart desires, from sharp cheddar to pepper jack to mozzarella.
- Experiment with different spice blends or dried herbs in addition to or in place of those detailed in this recipe.
- If you like, you can omit the fried onions.
- If you prefer a crispier cookie surface, you can simply reverse the order of steps four and five.
- You can substitute any shredded cooked chicken or even turkey for the rotisserie chicken.
- I liked the vegetable ratio in this recipe, but you can easily reduce this amount without affecting the recipe. Feel free to use any veggies you like.