Save This Recipe
We'll email this post to you, so you can come back to it later!
Comfort food that looks strange going in the oven but makes perfect sense coming out.
Okay, so here’s the deal. I wasn’t planning to like this recipe. I saw it on TikTok (probably the same video you did—the one where they’re just pouring layers of things into a dish without stirring) and thought, No way that turns out right. I mean, melted butter in the bottom of the pan, then raw biscuit mix poured over frozen veggies? It goes against everything my momma taught me about layering casseroles.
But… curiosity won. And I made it. And well—now my family asks for it once a week. Go figure.
Why I Think You’ll End Up Loving It
-
It’s ridiculously easy. Like, embarrassingly easy.
-
Feels like chicken pot pie’s laid-back cousin—same vibes, less work.
-
You don’t have to stir. In fact, you’re told not to stir. That’s my kind of recipe.
-
It tastes better than it has any right to.
What You’ll Need
Nothing fancy. Just a few pantry staples and that Red Lobster biscuit mix that makes you weak at the knees.
-
3 cups shredded chicken (rotisserie, leftover, whatever you’ve got)
-
1 bag (12 oz) frozen peas & carrots
-
½ tsp garlic powder
-
2 cups Cheddar Bay biscuit mix
-
2 cups milk
-
2 cups chicken stock
-
1 can (10.5 oz) cream of chicken soup
-
½ cup unsalted butter (yep, the whole stick)
-
Salt & black pepper
How To Make It (Step by Step, With Notes From My Kitchen)
Step 1: Butter Bath
Preheat your oven to 350°F. Stick a whole stick of butter in your 9×13 baking dish and let it melt while the oven heats. Don’t walk away too long or it’ll brown (unless you want a nutty flavor, which isn’t bad either).
Step 2: Chicken & Veggies
Pull the dish out once the butter’s melted. Scatter your chicken in an even layer. Pour the frozen peas and carrots on top. Season with salt, pepper, and garlic powder. It looks messy, but trust me—don’t overthink it.
Step 3: Biscuit Layer
Mix the biscuit mix with the milk in a bowl. Pour it over the chicken and veggies. And here’s the part that feels wrong: don’t stir it. Just leave it. Walk away if you’re tempted.
Step 4: Gravy Layer
Whisk together the chicken soup and stock in the same bowl. Pour that over the biscuit mix. Still don’t stir. You’re going to want to, but no.
Step 5: Bake
Pop it back in the oven and bake uncovered for 45–50 minutes. The top should look golden and crisp, like cheesy biscuits. Underneath will be bubbly and saucy.
Step 6: The Hardest Part—Waiting
When it comes out, it might look a little loose. That’s okay. Let it sit for 15 minutes before serving so the gravy sets up. That waiting is torture, but worth it.
A Few Personal Notes
-
I’ve tried it with turkey—works fine.
-
Someone told me they added corn and bacon. Honestly, I’m intrigued.
-
If you like heat, a few chopped jalapeños would wake it up nicely.
-
My son swears it tastes better the next day. I wouldn’t know. We never have leftovers.
Storing & Reheating
If by some miracle you do have leftovers, cover the dish and keep in the fridge up to 3 days. Reheat in the oven at 350°F until hot. Microwave works, but the biscuit topping softens.
Final Thought
This is one of those recipes where you’ll stand there thinking, This shouldn’t work. And then everyone at the table goes quiet because they’re too busy eating. That’s when you know it worked.
So if you’ve been scrolling past it on TikTok thinking, “Eh, not for me”—just try it once. Worst case, you spent ten minutes layering things in a pan. Best case? You just found your new comfort food.
TikTok Chicken Cobbler
Ingredients
- 1/2 cup unsalted butter
- 3 cups cooked and shredded chicken
- 12 oz frozen peas and carrots
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 cups Red Lobster Cheddar Bay biscuit mix
- 2 cups milk
- 10.5 oz can cream of chicken soup
- 2 cups chicken stock
Instructions
- Preheat oven to 350°F. Place butter in a 9x13-inch baking dish and allow it to melt in the oven.
- Remove dish from oven. Spread shredded chicken evenly over melted butter. Add peas and carrots. Season with garlic powder, salt, and pepper.
- Mix together biscuit mix and milk. Pour over chicken and veggies. Do not stir.
- Whisk together cream of chicken soup and chicken stock. Pour gently over biscuit layer. Do not stir.
- Bake uncovered for 45–50 minutes, until golden and bubbling.
- Let rest for 15 minutes before serving. Enjoy!
Notes