Quick, easy, creamy, and filled with plenty of chunks of tender chicken, Chicken Cobbler is a family favorite! With a biscuit-like topping and plenty of creamy gravy, this easy chicken recipe is always a dinner winner!
I’ve been making this Chicken Cobbler casserole for years, even before a recipe similar to this went viral on TikTok. And it’s one that my family often requests because it has all the things we love best: biscuits, chicken, gravy, and veggies. In fact, this is a one-dish meal that’s hearty and satisfying and always delicious.
I love making this easy chicken recipe, and you can make it with leftover rotisserie chicken to make it even easier!
Not quite a chicken pot pie, this layered dish has a cobbler topping made from Bisquick, and it’s so good! All you need with this meal are some of my homecooked biscuits to mop up all the sauce and a leafy green salad if you want more veggies.
Perfect for potlucks, family dinners, and whenever I want something quick and easy but still oh-so-tasty, this Chicken Cobbler tastes a lot like chicken and dumplings, and I know you’ll love this recipe!
What Is Chicken Cobbler?
Named after fruit cobblers – the tasty desserts with saucy fruit on the bottom and a crumbly layer on top – this Chicken Cobbler recipe is a layered dish, but instead of sweet ingredients, it has savory ones! With a chicken and vegetable layer on the bottom and a biscuit-like topping, this is sort of like chicken and dumplings meets chicken pot pie. It’s easy, delicious, and saucy – what’s not to love?
- Shredded chicken – Or the meat from a rotisserie chicken. Leftover chicken works too!
- Melted butter – One stick.
- Garlic powder – Powder, not salt.
- Onion powder – Powder, not salt.
- Frozen mixed vegetables – You’ll need a 1-pound bag, and keep it frozen.
- Milk – Whatever kind you have on hand.
- Chicken broth – I use low sodium to control the salt.
- Cream of chicken soup – 1 can; I also use low-sodium soup.
- Salt and pepper – To taste.
How To Make The Best Chicken Cobbler
- Preheat your oven to 400-F degrees.
- Pour the melted butter into the bottom of a 9×13 casserole dish and spread it around evenly.
- Add the shredded chicken in an even layer.
- Sprinkle the chicken with salt, pepper, garlic powder, and onion powder.
- Top with the bag of frozen mixed vegetables and give it a quick stir just to blend the chicken and veggies a bit.
- Mix the milk and Bisquick together in a bowl and pour it over the top of the chicken and vegetable mixture. Do NOT mix.
- Mix the chicken broth and cream of chicken soup in another bowl and pour this gently over the top of the Bisquick-milk layer. Do NOT mix it in.
- Bake at 400-F uncovered for about an hour. Let it stand for 10 minutes before serving.
- You can use a 3-quart baking dish instead of a 9×13 casserole pan.
- Switch up the mixed veggies! You can use any kind of frozen vegetable as long as you have a pound.
- Try this recipe with cream of mushroom soup for a slightly different flavor.
- You know your Chicken Cobbler is done when the top is golden brown, and the dish is bubbly all over.
With protein, veggies, and carbs all in one dish, this really is a 1-dish meal, and you don’t need anything else with it. Sometimes I’ll serve it with a tasty salad or buttered bread to sop up all that scrumptious gravy.
This is a great meal to take to potlucks, and I love to serve it at family gatherings. It’s also a great choice for buffet-type dinners, but it’s so easy to make that I’ll also serve it for my family on busy weeknights.
Store any leftover Chicken Cobbler in an air-tight container – or just cover the casserole dish with plastic wrap – and pop it into the fridge for 3-4 days. You can reheat it in the microwave or the oven and enjoy the leftovers for lunch or dinner the next night.
- 4 Cups shredded chicken or the meat from one rotisserie chicken
- 1 Stick melted butter
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1 Pound bag frozen mixed vegetables keep frozen
- 2 Cups milk
- 2 Cups bisquik
- 2 Cups Low sodium chicken broth
- 1 Can cream of chicken soup I use low sodium
- salt and pepper to taste
- Preheat the oven top 400 degrees.
- In a 9×13 casserole dish (or 3 quart baking dish), pour the melted butter. Layer on the shredded chicken. Season with salt, pepper, garlic powder, & onion powder. Pour in the frozen mixed vegetables and give the chicken & veggie mixture a light stir.
- Mix together the milk with the bisquick; set aside. Mix the chicken broth with the cream of chicken soup. Pour the bisquick/milk mixture over top of the chicken/veggie mixture. Do NOT mix. Now, pour the chicken broth/soup mixture over that. Again, do NOT mix.
- Bake, uncovered, for 1 hour. Let stand for 10 minutes before serving.