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.
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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.
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