Dinner

Savory Chicken and Biscuit Cobbler Recipe

ByJulian Dempsey January 22, 2026January 22, 2026

Introduction

This savory Chicken and Biscuit Cobbler is a warm, hearty dish perfect for comforting family dinners. Combining tender rotisserie chicken, mixed vegetables, and a fluffy cheddar biscuit topping, it’s a crowd-pleaser that’s easy to prepare and full of flavor.

The image shows a close-up of a white plate with a creamy casserole serving on a white marbled surface. The dish has a golden brown, slightly crispy top layer of baked mashed potatoes or cheese, covering thick, creamy white sauce underneath. Beneath the sauce, there are colorful pieces of vegetables: bright green peas and orange carrot cubes, mixed within the creamy sauce. There is a fork next to the serving, with a woman's hand reaching towards it. The textures look soft and creamy beneath the browned crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, melted
3 1/2 to 4 cups shredded rotisserie chicken
20 ounces frozen mixed vegetables (corn, peas, and carrots)
11.36 ounces Red Lobster Cheddar Bay Biscuit mix, with enclosed seasoning packet
2 cups whole milk
2 cups chicken stock
10.5 ounces cream of chicken soup
1/2 teaspoon seasoned salt (Lowry’s brand recommended)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Instructions

Step 1: Preheat your oven to 350°F. Pour the melted butter into a 9×13 baking dish and swirl to coat the bottom evenly.
Step 2: Spread the shredded rotisserie chicken evenly over the melted butter in the dish.
Step 3: Layer the frozen mixed vegetables evenly on top of the chicken.
Step 4: In a large mixing bowl, whisk together the Red Lobster Cheddar Bay Biscuit mix, the seasoning packet, and whole milk until just combined.
Step 5: Carefully pour the biscuit mixture over the layer of vegetables, taking care not to mix the layers.
Step 6: In the same bowl, whisk the chicken stock, cream of chicken soup, seasoned salt, garlic powder, and black pepper until smooth and lump-free.
Step 7: Gently pour the soup mixture over the biscuit mixture without stirring to keep the layers distinct.
Step 8: Bake uncovered for 55–60 minutes, until the biscuit crust has risen, turned lightly golden, and the liquids are bubbly.
Step 9: Let the cobbler rest at room temperature for 10–15 minutes to allow the sauce to thicken before serving.

Tips & Variations

To keep your biscuit topping tender and moist, avoid overmixing the batter.
Feel free to swap frozen mixed vegetables for fresh or other combinations like green beans or broccoli.
Use leftover cooked chicken or turkey as a great substitute for rotisserie chicken.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in a preheated oven at 350°F until heated through. Avoid reheating multiple times to maintain texture.

How to Serve

The image shows a creamy chicken pot pie slice on a white plate, with the crust on top golden brown and flaky. The top layer is a smooth, browned pastry, showing a slight crisp texture. Beneath the crust, there is a thick white creamy sauce mixed with peas, orange carrot cubes, and tender light brown chicken pieces. The sauce looks rich and glossy, spreading slightly onto the plate. A fork rests on the left side of the slice, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler ahead of time?

Yes, you can assemble the cobbler a few hours before baking. Keep it covered in the refrigerator until ready to bake, then proceed with the baking time as directed.

What if I don’t have Red Lobster Cheddar Bay Biscuit mix?

You can substitute with any cheddar biscuit mix or make a simple biscuit topping from scratch using cheddar cheese, flour, baking powder, butter, and milk. Adjust seasoning accordingly for similar flavor.