Chicken Cobbler with Red Lobster biscuits is a comforting, quick-fix dish with a thick, cheesy crust, hearty filling, and a hint of nostalgia.

Easy chicken cobbler casserole features a delectably cheesy biscuit-like crust and a generous, satisfying filling made with leftover chicken and frozen veggies.

I’ve always loved dishes that feel like a warm hug—recipes that bring back Sunday dinners and family gatherings. This chicken cobbler fits that bill: rich, comforting, and simple to prepare.

It grew out of my fondness for chicken and dumplings and pot pie-style casseroles, but with a twist: a biscuit-like topping made from Red Lobster Cheddar Bay Biscuit mix. The result is a buttery, flaky crust atop a creamy, savory filling packed with chicken and vegetables.

What makes this recipe especially useful is how easy it is to adapt. Use leftover cooked chicken or a store-bought rotisserie bird, grab a bag of frozen mixed vegetables, and a few pantry staples, and you’ll have dinner on the table with minimal fuss. It’s an ideal weeknight meal or a cozy option for a relaxed weekend supper.

What Makes This Chicken Pot Pie Cobbler Stand Out

This chicken cobbler combines the comfort of chicken and dumplings with the convenience of a pot pie casserole. The standout feature is the biscuit-style topping: using Red Lobster Cheddar Bay Biscuit mix gives the crust a distinctive buttery, slightly savory flavor that complements the creamy filling.

The filling is straightforward and satisfying—more chicken, a good portion of vegetables, and a savory gravy made from chicken broth and cream-of-chicken soup (homemade or canned). The layered assembly means the biscuit topping bakes up golden while the filling thickens into a rich, scoopable consistency.

Because it relies on common ingredients and minimal prep, this cobbler is perfect for busy nights, for using up leftovers, or for turning inexpensive rotisserie chicken into a comforting family meal. It’s adaptable, forgiving, and widely loved for its familiar flavors.

More Easy Chicken Recipes You’ll Love:

• Chicken Hash Brown Casserole
• Chicken Bisquick Casserole
• Creamy Instant Pot Chicken and Rice
• Copycat Cracker Barrel Chicken and Dumplings
• No-Peek Chicken and Rice
• Easy Chicken and Rice with Cream of Chicken Soup
• Southern Style Chicken and Gravy
• Bisquick Chicken Pot Pie
• Chicken and Stuffing Casserole
• Recipes You Can Make with Rotisserie Chicken
• Chicken Pot Pie with Cornbread Topping

How to Make this Delicious Chicken Cobbler Casserole Recipe

This recipe is quick to assemble and makes a comforting meal the whole family will enjoy.

Ingredients You’ll Need:

• 1/4 cup unsalted butter
• 11.36-oz package Red Lobster Cheddar Bay Biscuit Mix (about 2 cups mix)
• 2 cups milk
• 3 cups shredded or chopped cooked chicken
• 1 1/2 cups frozen vegetables (peas and carrots recommended)
• 1 3/4 cup chicken broth
• 1 cup homemade cream of chicken soup (or a 10-oz can of cream of chicken soup)

How to Make It:

(Full printable recipe is available below)

Melt the butter. Place the 1/4 cup unsalted butter in a 9×13″ baking dish and put it in the oven. Preheat the oven to 400°F so the butter melts while the oven heats.

Prepare the biscuit mix. While the butter melts, combine the biscuit mix (include the seasoning packet) and milk in a small bowl. Whisk until smooth and set aside.

Build the casserole. When the butter has melted, remove the dish and tilt it so the butter coats the bottom. Spread the shredded chicken evenly over the butter, then sprinkle the frozen vegetables across the top.

Add the biscuit mix. Pour the prepared biscuit batter evenly over the chicken and vegetables. Do not stir; the layers should remain intact.

Add the soup mixture. Whisk the chicken broth and cream of chicken soup together until smooth, then pour this mixture over the biscuit layer. Again, do not stir.

Bake and serve. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown. Remove the dish and let it rest a few minutes; the filling will thicken as it cools to a gravy-like consistency. Scoop and serve warm.

This cobbler is a satisfying, complete meal on its own, but a simple green salad or steamed greens make nice, light accompaniments.

Notes and Adaptations:

• You can use 1 cup of homemade cream of chicken soup or a 10-oz can of canned cream of chicken soup. If using canned soup, do not add water.
• If you prefer a different biscuit mix, it will work—plan on about 2 cups of mix. The Red Lobster mix gives a distinct buttery, garlicky flavor.
• For extra cheesiness, stir shredded cheddar into the biscuit batter before pouring it over the filling.
• Store leftovers covered in the refrigerator in the baking dish or in an airtight container. Reheat until warmed through.
• Use any frozen vegetable blend you prefer; peas and carrots are traditional and add a nice color and sweetness.

Yield: 8 Servings

Chicken Cobbler

This easy chicken cobbler recipe is a hearty comfort food casserole everyone is sure to love.

Prep Time
10 minutes

Cook Time
40 minutes

Additional Time
5 minutes

Total Time
55 minutes

Ingredients

• 1/4 cup unsalted butter
• 11.36-oz package Red Lobster Cheddar Bay Biscuit Mix (approx. 2 cups mix)
• 2 cups milk
• 3 cups shredded or chopped cooked chicken
• 1 1/2 cups frozen vegetables (peas and carrots)
• 1 3/4 cup chicken broth
• 1 cup homemade cream of chicken soup (or 10-oz can)

Instructions

1. Add butter to a 9×13″ pan and place in the oven. Preheat oven to 400°F, allowing the butter to melt while the oven heats.
2. While the butter melts, add biscuit mix (including the seasoning packet) and milk to a small bowl and whisk to combine. Set aside.
3. Once the butter is melted, remove the dish and tilt it so the butter coats the bottom. Add chicken pieces evenly over the melted butter, then sprinkle frozen vegetables over the chicken.
4. Pour the biscuit mixture over the chicken and vegetables. Do not stir.
5. In another small bowl, whisk together chicken broth and cream of chicken soup until smooth. Pour this mixture over the biscuit mixture. Do not stir.
6. Transfer the dish to the preheated oven and bake 40–45 minutes, or until the crust is golden.
7. Remove from the oven and let rest for a few minutes before serving; the filling will thicken as it cools.

Notes

• If using canned cream of chicken soup, skip adding water. For homemade, use 1 cup (a half batch of the referenced homemade soup).
• About 2 cups of biscuit mix is needed. The Red Lobster mix provides a buttery, garlicky biscuit flavor.
• Optional: add shredded cheddar to the biscuit batter for extra cheese flavor.
• Leftovers should be stored refrigerated in an airtight container.
• Any frozen vegetable blend will work—peas and carrots are a classic choice.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 380
Total Fat: 20g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 111mg
Sodium: 784mg
Carbohydrates: 21g
Fiber: 2g
Sugar: 6g
Protein: 29g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

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