This is chicken pot pie made easy. A creamy chicken and vegetable filling goes in a baking dish and gets topped with biscuits, then bakes until the biscuits are golden and the filling bubbles up around them. Cozy, filling and ready in under an hour.
Why You’ll Love It
- Pot pie, made easy.
- One baking dish.
- Fluffy golden biscuits.
What You Need
- 3 cups cooked shredded chicken
- 1 bag (12 oz) frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 tsp black pepper
- 1 can (16 oz) refrigerated biscuits (8 large)
How to Make Chicken Pot Pie Biscuit Cobbler
- Heat the oven to 375°F and grease a 9×13 dish.
- Stir the chicken, vegetables, soup, broth, milk and pepper together.
- Spread in the dish and bake 15 minutes until hot.
- Lay the biscuits on top.
- Bake 18 to 22 minutes until golden.
- Rest 5 minutes and serve.
Tips
- Heat the filling first so the biscuits cook through.
- Brush the biscuits with butter for color.
- Rotisserie chicken saves time.
Serving and Storing
Keeps 3 days in the fridge.
Frequently Asked Questions
Can I use homemade biscuits?
Yes.
Can I use turkey?
Yes, great for leftovers.
Can I make it ahead?
Make the filling a day ahead.
Chicken Pot Pie Biscuit Cobbler
Creamy chicken and vegetable filling baked under fluffy biscuits. All the comfort of pot pie with none of the fuss.
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 3 cups cooked shredded chicken
- 1 bag (12 oz) frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 tsp black pepper
- 1 can (16 oz) refrigerated biscuits 8 large
Instructions
- Heat the oven to 375°F and grease a 9x13 dish.
- Stir the chicken, vegetables, soup, broth, milk and pepper together.
- Spread in the dish and bake 15 minutes until hot.
- Lay the biscuits on top.
- Bake 18 to 22 minutes until golden.
- Rest 5 minutes and serve.
Made this recipe? Tap a star to rate it.
