This creamy chicken cobbler with Red Lobster Cheddar biscuit mix topping is the ultimate comfort food, especially if you're a fan of chicken pot pie like me. I've taken the idea of a traditional fruit cobbler with biscuit topping but made it into a savory cobbler instead.
Thanks to convenience items like rotisserie chicken, a box of Red Lobster Cheddar biscuit mix, and some frozen mixed vegetables, this complete meal is ready in less than an hour. That's a win in my book!
Cheesy biscuits top a frozen vegetable and creamy chicken filling for the ultimate chicken pot pie casserole the whole family will love. When I want a weeknight win (and no complaints) this chicken cobbler casserole is my go-to and everyone always gobbles it up.
And, it's the perfect meal to bring to a potluck or to prepare for new parents. If I have leftover chicken (or turkey from Thanksgiving), it's also a great way to reinvent my leftovers.
Reasons to Love This Red Lobster Biscuit Chicken Casserole
- Dinner in under an hour - Rotisserie chicken, frozen peas and carrots, and a box of biscuit mix do most of the heavy lifting. You get all the cozy flavor of a from-scratch pot pie without rolling out a single crust.
- One-skillet comfort - Everything cooks right in the same oven-proof skillet, so there's just one pan to wash when supper's over.
- Those Cheddar Bay biscuits - Let's be real, the cheesy, garlicky biscuit topping is the star here. I could put those on a shoe and be a happy camper. Every bite gets a little bit of fluffy biscuit soaked in that creamy chicken filling.
Looking for other easy weeknight recipes that take advantage of grocery store convenience products? Be sure to check out my Butternut Squash Ravioli with Sage Browned Butter Sauce and Trader Joe's Holiday Vegetable Hash and Sausage Stew that use some of my favorite Trader Joe's items.
My Cast Iron Chicken Parm and One-Pan Lebanese Freekeh with Chicken and Apricots are also family favorite recipes great for busy nights. So is my poppyseed chicken casserole. For a comfort food recipe to make on the weekend when you have more time, my Meat Lovers' Lasagna will satisfy your Italian food craving.
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Ingredients
Before we get started, let's gather the ingredients we need for this cheddar bay chicken cobbler recipe:
- rotisserie chicken
- salted butter
- yellow onion
- celery
- chicken broth
- all-purpose flour
- dry white wine
- whole milk
- kosher salt and freshly ground pepper
- frozen peas and carrots
- Red Lobster Cheddar Bay biscuit mix
- sharp Cheddar cheese
- cold water
- fresh parsley
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the onion and celery in butter until tender. Sprinkle in the flour and cook until a paste forms.
2. Next, add the wine and cook until the flour dissolves. Add the broth and milk and bring to a boil. Stir in the cooked chicken and frozen vegetables and cook until it creates a creamy sauce.
3. Then, make the biscuit topping. Use a cookie scoop to distribute the biscuit dough in an even layer. Bake for 20 to 25 minutes.
4. Finally, stir together the melted butter and seasoning mix and brush over the cooked biscuit topping. Sprinkle with parsley and serve.
Hint: The size of the rotisserie chicken you buy will determine how much shredded chicken you get. I tested this recipe with a standard-size rotisserie chicken which yielded about 3½ cups.
If you get a chicken from Costco, you'll likely have much more than that so save any extra for another use like chicken salad, chicken quesadillas, or chicken noodle soup.
Substitutions
Here are some suggestions for ingredient swaps:
- Frozen Vegetables - instead of a bag of peas and carrots, use mixed vegetables (lima beans, corn, peas, carrots, and green beans) or different vegetables that you prefer.
- Cheese - use shredded Parmesan cheese, Gouda cheese, or another favorite hard cheese instead of Cheddar.
- Turkey - when the holidays are over and you've got tons of turkey leftovers, use shredded turkey in place of the rotisserie chicken.
Variations
Need some more ideas for how to change up this recipe? I've got you covered:
- Spicy - add some crushed red pepper flakes or chipotle chile powder to the chicken filling or the biscuit dough to give this dish a little heat.
- Dairy-free - use a dairy-free biscuit mix, such as Bob's Red Mill, omit the cheese in the biscuits, and substitute more broth for the milk or use a dairy-free milk instead.
- Herb Biscuits - stir a little chopped fresh thyme, rosemary, or oregano into the biscuit dough for an extra herby flavor.
- Homemade Biscuits - my 3-ingredient drop biscuits work great as another topping option if you don't have a box of biscuit mix on hand.
Equipment
Here's what you'll need to make this hearty dish:
- measuring spoons
- dry measuring cups
- liquid measuring cup
- large oven-proof skillet
- mixing bowl set
- cookie scoop
- pastry brush
Storage
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Good news! This dish freezes well. Transfer any leftovers to a freezer-safe container and freeze for up to 6 months.
Tasty tip
Want to know my secret to quickly shredding rotisserie chicken? Remove the skin and bones and shred the chicken while it's still warm. It's so much easier! And here's a bonus tip: place skinned and boned chicken in a bowl and use a mixer to shred it super fast.
Frequently asked questions
I love the simplicity of the box instructions for these Cheddar Bay biscuits and this recipe is rich enough for me, but for an over-the-top biscuit, increase the shredded cheese to 1 cup and use milk instead of water.
You'll need ¾ cup cold water for the biscuit mix.
Yep! If you want to add a flavor replacement for the cheese, stir a little onion powder or garlic powder into the biscuit mix.
You don't! The veggies will cook once they're added to the hot filling and in the oven.
Nope! Any leftover cooked chicken will work great. Or, cook about 1½ to 2 pounds of chicken breasts to equal the same amount of shredded chicken you'd get from a rotisserie.
I do have several recipes with cheddar bay biscuit mix as a swap option. You could top the turkey pot pie (using leftover holiday turkey) with the biscuits instead of puff pastry. You can also use the biscuit mix as a type of dumpling instead of Anne's dumplings in my chicken and dumplings recipe.
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🍽Get the recipe
Chicken Cobbler with Red Lobster Cheddar Biscuit Topping
Equipment
- measuring spoons
- dry measuring cups
- liquid measuring cup
- large oven-proof skillet
- mixing bowl set
- cookie scoop
- pastry brush
Ingredients
For the creamy chicken filling
- ¼ cup salted butter (½ stick of butter)
- 1 small yellow onion, diced
- 2 stalks celery, diced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 2 cups chicken broth
- 1 cup whole milk
- 1 (12-ounce) package frozen peas and carrots
- 1 whole rotisserie chicken, skinned and shredded (about 3½ cups shredded chicken)
For the biscuit topping:
- 1 (11.36-ounce) box Red Lobster Cheddar Bay biscuit mix
- ½ cup shredded sharp Cheddar cheese
- ¾ cup cold water
- ¼ cup salted butter, melted
- Seasoning mix (from the box)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F. Make the creamy chicken filling: Melt the butter in a large oven-proof skillet over medium-high heat. Add the onion and celery and cook until tender, about 5 minutes, seasoning with the salt and pepper as the vegetables cook.
- Sprinkle in the flour, and stir until thickened. Add the wine and cook until flour begins to dissolve. Add the chicken broth and milk and bring to a boil.
- Add the frozen vegetables and shredded chicken and simmer until the sauce is thickened (like gravy consistency). Remove the pan from the heat.
- Make the cobbler topping: Stir together the biscuit mix, cheese, and cold water in a medium bowl just until a dough forms. Use a cookie scoop to distribute the biscuit dough in an even layer over the top of the chicken filling. Bake for 20 to 25 minutes or until the biscuits are golden brown and cooked through.
- Stir together the melted butter and seasoning mix in a small bowl. Brush the butter evenly over the biscuit layer and sprinkle with parsley. Serve hot.
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Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Cook the cobbler to a minimum temperature of 165°F.
- Don't eat raw biscuit dough.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Chelle says
So good and nice presentation - made it for weeknight dinner and got rave reviews from family! Definitely making again! Thank You! 🙂
AshleyFreeman says
Yay! Thank you so much for sharing. I'm so happy it was a hit!
AshleyFreeman says
When I'm craving comfort food on a weeknight--this is the recipe I turn to. It always hits the spot!
Lisa M. says
Can you prep this ahead of time and bake later?
AshleyFreeman says
Hi Lisa! Yes, you can make the filling ahead of time. Then, when you're ready to bake, mix up the topping right beforehand. (That's the only part you can't make ahead since the leavener in the biscuits would go flat.
Shana says
SO GOOD! This may easily be the best chicken pot pie remake I've made! Thank you for an easy & delicious recipe!!
AshleyFreeman says
Yay! I'm so happy you loved it Shana! Thanks for your note 🙂