Lazy Girl Chicken Pot Pie / Chicken Cobbler
Lazy Girl Chicken Pot Pie / Chicken Cobbler
Ingredients
- 1 stick butter
- 1 box Red Lobster Cheddar Bay Biscuit Mix, 11.36 ounce, including seasoning packet
- 2 cups milk
- 1 can Campbell's Cream of Chicken with Herbs Soup, or regular cream of chicken soup
- 1 rotisserie chicken, shredded, or 2 cups cooked chicken
- 1 bag frozen peas and diced carrots, 15 ounce, pre-cooked or thawed
- 2 cups chicken bone broth, or chicken broth
- 1 handful shredded cheddar cheese
- as needed fresh ground pepper, optional, for serving
Instructions
- 1
Preheat your oven to 400°F. Place the stick of butter into a baking dish and put it into the preheated oven to melt while you prepare the other ingredients.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, pour in 2 cups of milk. Add the entire contents of the Red Lobster Cheddar Bay Biscuit Mix box, including the small seasoning packet, to the milk. Whisk until well combined.
⏱️ 5 min
- 3
Carefully remove the baking dish with the melted butter from the oven. Spread the shredded rotisserie chicken evenly over the melted butter at the bottom of the dish.
⏱️ 2 min
- 4
Distribute the pre-cooked or thawed frozen peas and diced carrots over the chicken layer in the baking dish.
⏱️ 2 min
- 5
Pour the biscuit mixture evenly over the chicken and vegetables in the baking dish. Do not stir this layer.
⏱️ 2 min
- 6
Using the same large mixing bowl (no need to clean it), combine 2 cups of chicken broth and the can of cream of chicken soup. Add a handful of shredded cheddar cheese to this mixture and stir to combine.
⏱️ 3 min
- 7
Pour the soup, broth, and cheese mixture over the biscuit layer in the baking dish. Reduce oven temperature to 350°F.
⏱️ 1 min•🌡️ 350
- 8
Bake in the preheated oven at 350°F for 1 hour, or until the top is golden brown and bubbly.
⏱️ 60 min•🌡️ 350
- 9
Remove the dish from the oven and let it rest for a few minutes before serving. Optionally, garnish with fresh ground pepper.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Girl Chicken Pot Pie / Chicken Cobbler
- 1 stick butter
- 1 box Red Lobster Cheddar Bay Biscuit Mix, 11.36 ounce, including seasoning packet
- 2 cups milk
- 1 can Campbell's Cream of Chicken with Herbs Soup, or regular cream of chicken soup
- 1 rotisserie chicken, shredded, or 2 cups cooked chicken
- 1 bag frozen peas and diced carrots, 15 ounce, pre-cooked or thawed
- 2 cups chicken bone broth, or chicken broth
- 1 handful shredded cheddar cheese
- as needed fresh ground pepper, optional, for serving
Instructions
- 1
Preheat your oven to 400°F. Place the stick of butter into a baking dish and put it into the preheated oven to melt while you prepare the other ingredients.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, pour in 2 cups of milk. Add the entire contents of the Red Lobster Cheddar Bay Biscuit Mix box, including the small seasoning packet, to the milk. Whisk until well combined.
⏱️ 5 min - 3
Carefully remove the baking dish with the melted butter from the oven. Spread the shredded rotisserie chicken evenly over the melted butter at the bottom of the dish.
⏱️ 2 min - 4
Distribute the pre-cooked or thawed frozen peas and diced carrots over the chicken layer in the baking dish.
⏱️ 2 min - 5
Pour the biscuit mixture evenly over the chicken and vegetables in the baking dish. Do not stir this layer.
⏱️ 2 min - 6
Using the same large mixing bowl (no need to clean it), combine 2 cups of chicken broth and the can of cream of chicken soup. Add a handful of shredded cheddar cheese to this mixture and stir to combine.
⏱️ 3 min - 7
Pour the soup, broth, and cheese mixture over the biscuit layer in the baking dish. Reduce oven temperature to 350°F.
⏱️ 1 min•🌡️ 350 - 8
Bake in the preheated oven at 350°F for 1 hour, or until the top is golden brown and bubbly.
⏱️ 60 min•🌡️ 350 - 9
Remove the dish from the oven and let it rest for a few minutes before serving. Optionally, garnish with fresh ground pepper.
⏱️ 5 min