Chicken Cobbler

Cookin with Brooke
Written By Jeremy Henry
 

It’s the space in between. The short time between summer and fall when you’re not quite ready for the CrockPot, but you don’t want to grill either.

This is the perfect recipe for that moment. It seriously reminds me of a Chicken Pot Pie situation…and it’s SO YUMMY!

Ingredients

  • ½ cup butter

  • 4 cups rotisserie chicken, shredded

  • 1 (15 oz) bag frozen mixed vegetables (I used peas and carrots)

  • 1 package Cheddar biscuit mix (i.e. Red Lobster Cheddar Bay Biscuit Mix)

  • 2 cups milk

  • 1 (10.5 ounce) can cream of chicken soup

  • 1 can (14.5 oz) of Chicken stock

Directions

  • Preheat the oven to 375 degrees.

  • Place butter in the bottom of a 9x13-inch baking dish and put in the oven to melt.

  • When butter is melted, add chicken in a single layer and top evenly with frozen veggies.

  • Stir together biscuit mix and milk in a bowl until well blended.

  • Pour over chicken and veggies, spread lightly and evenly but do not mix in .

  • Whisk together soup and stock until smooth, pour over biscuit mix but do not stir.

  • Sprinkle seasoning mix from the Cheddar Bay biscuit mix on top.

  • Bake uncovered until golden brown and set all the way through (45-55 mins).

  • Let stand for 10 minutes before serving.

  • ENJOY!

~Brooke

 
Jeremy Henry
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