Chicken Pot Pie Cobbler has the flavors and similar ingredients of classic chicken pot pie, converted into a super easy casserole! This chicken pot pie casserole is guaranteed to go into your regular dinner rotation.
If you love all things chicken pot pie, don’t miss our other tasty variations like these Chicken Pot Pie Noodles, Chicken Pot Pie Soup, and Chicken Crescent Roll Ups.
Easy Chicken Pot Pie Casserole Recipe
If you’re on TikTok, you have surely seen this Chicken Pot Pie Cobbler recipe, which is viral for a reason! If you haven’t seen it, then you’re in for a real treat. Including a perfectly seasoned vegetable and chicken base, a creamy filling, and finished with a buttery biscuit topping, this is a super flavorful and easy casserole that is what weeknight dinner dreams are made of.
After reading so many comments on the original recipe, I made some updates to improve the texture of the cobbler, and this version is even better.
This easy casserole requires just 10 to 15 minutes of prep and then all the ingredients are simply layered in the casserole dish – no stirring. Into the oven it goes for about an hour and baked to comfort food perfection!
Ingredients Needed
This chicken pot pie casserole recipe is made with most of the same ingredients and flavors you’d find in a traditional frozen pot pie dinner.
(Scroll below to the printable recipe card for details and measurements.)
- Chicken – Shredded cooked and seasoned chicken. Make baked chicken breast or pick up a rotisserie chicken at the store.
- Frozen peas and carrots – No need to thaw first.
- Chicken broth – Use low-sodium to avoid making this dish too salty.
- Cream of chicken soup – This gets mixed with the chicken broth. We also use the low-sodium variety. Do not dilute with water.
- Whole milk – Part of the filling that makes it rich and creamy.
- Melted butter – Poured into the bottom of the casserole and also mixed with seasonings, which is basted onto the baked topping.
- Cheddar Bay Biscuits Mix – You’ll be using the entire box, plus the seasoning packet.
- Seasonings – A simple combination of black pepper, garlic powder, and onion powder season this easy chicken casserole.
- Cheddar cheese – The original didn’t include cheese, but…I added some. Because CHEESE. For optimal flavor, use fresh cheddar off the block, not pre-shredded.
Recipe Variations
Here are a few ways to change up this casserole.
- Add salt at the end. I chose not to add salt to this dish since there’s so much sodium in the cream of chicken soup and chicken stock even with low-sodium versions. If it’s not to your level of saltiness, you can always add some at the end.
- Swap out the chicken with turkey. You can easily turn this into a turkey pot pie casserole by swapping the chicken for leftover turkey. The perfect way to use up leftover Thanksgiving turkey!
- Add your favorite veggies. If you don’t like peas and carrots, no worries. You can add any type of vegetables you want to your chicken pot pie, like corn, broccoli, cauliflower, or green beans.
- Use Bisquick. We prefer the cheddar bay biscuit mix because it has more flavor, but the original chicken cobbler was made with Bisquick instead.
How to Make Chicken Pot Pie Cobbler
This chicken cobbler casserole gets its name because it’s reminiscent of a dessert cobbler, but savory instead. There is no need to stir this recipe when adding ingredients to the casserole pan. Everything will come out great if you add all the ingredients in an even layer. It’s so easy to make. Here’s a summary:
(Scroll below to the printable recipe card for details and measurements.)
- Place butter, chicken, and veggies in casserole dish. Pour half the melted butter into a 9×13 casserole dish. Put the chicken in the pan in an even layer, followed by the peas and carrots. Sprinkle with the seasonings – do not stir.
- Make the sauce. Whisk together the chicken broth and cream of chicken soup. Pour the mixture over the chicken – do not stir.
- Make the biscuit topping. Whisk together the milk, biscuit mix with half of the seasoning packet that comes with it, and cheese. Pour mixture over the soup mixture in casserole – do not stir.
- Bake. Bake, uncovered, at 350F for 55 minutes until the top is golden brown.
- Brush with seasoned butter. Mix the remaining butter and rest of the seasoning packet together. Brush over the biscuit topping. Serve and enjoy!
A Few Simple Changes – Better Results
Proper Storage
- Storing leftovers. Baked and cooled, this chicken pot pie casserole will keep for 3 to 4 days stored in an airtight container in the refrigerator..
- To freeze. This chicken pot pie cobbler is a great freezer meal. Assemble and bake as directed, then allow to cool completely. Wrap tightly with plastic wrap and again in foil. Freeze for up to 3 months. Allow it to thaw overnight in the fridge then reheat in the oven.
- Reheat. You can also reheat portions in the microwave, but note that the crust will be softer and maybe a bit soggy.
More Easy Casserole Recipes:
- Easy Chicken Tetrazzini
- Chicken Enchiladas
- Chicken Alfredo Lasagna Rolls
- Cheesy Chicken Spaghetti
- Chile Relleno Casserole
- Hash Brown Egg Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Chicken Pot Pie Cobbler Casserole
Ingredients
- 1/2 cup melted butter , divided
- 4 cups cooked, shredded chicken
- 12 ounces frozen peas and carrots (no need to thaw first)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 2 cups low-sodium chicken broth
- 1 can (10.5 ounces) low-sodium cream of chicken soup (undiluted, do not add water)
- 2 cups whole milk
- 1 box (11 ounces) Cheddar Bay Biscuits Mix , seasoning packet divided
- 1/2 cup freshly shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F.
- Pour half the melted butter into a 9×13 casserole dish.
- Put the chicken in the pan in an even layer, followed by the peas and carrots. Sprinkle with the garlic powder, onion powder, and pepper – do not stir.
- In a medium mixing bowl, whisk together the chicken broth and cream of chicken soup. Pour the mixture over the chicken – do not stir.
- In another bowl, whisk together the milk, biscuit mix and half of the seasoning packet that comes with it, and cheese. Evenly pour mixture over the soup mixture in casserole – do not stir.
- Bake, uncovered, for 55 minutes until the top is golden brown.
- Remove from oven. Let it sit for about 5 minutes to set up a bit. The inside will still be a bit loose – that’s ok!
- Whisk the remaining butter and rest of the seasoning packet together in a small mixing bowl. Brush the seasoned butter over the biscuit topping.
- Scoop portions into shallow bowls or plates and enjoy!
Family loved it! They were kicking their bowls clean. I made fairly close to the recipe. I didn’t use low sodium For with soups and the salt level was fine for us. I had 1/2 an onion and a bit of celery I needed to use so I chopped that and sautéed it for a few minutes then mixed it with the frozen peas and carrots. I used a whole rostissere chicken chopped up. I added a bit of celery salt and marjoram to the seasoning blend.
Bake time for me was an hour and 5 minutes then I bumped the temp up to 375 for another 10 min. I did have the pan on a cookie sheet in case it boiled over
This was so easy to make and delicious! I cooked it for 1 hour. Will definitely make it again!
Can I assemble this in the morning and cook it at dinner time or will the biscuit mix drop down into the rest of the dish?
Hi Amy – I haven’t ever tried prepping this earlier in the day, since it comes together so quickly, but I can’t see why not. Try it! Make sure to keep it well covered and stored in the fridge before baking.
This was really good. I made a few changes but in the end it was essentially the same recipe. I had chicken thighs to use up, so I seasoned and browned them in a pan. I added a can of chicken broth and added water until it measured 2 c. per the recipe. I added that to the pan with the seasonings, brought it to a simmer and covered until the chicken was falling apart when I stirred it. I diced leftover baby carrots and added them to the pan for the last few minutes to start them softening. I was left with 1 c of liquid at the end and added milk to make up the difference, then mixed in the can of soup to the chicken mixture instead of layering it. The rest of the recipe I made as directed. The only thing I’d change next time is to not add the butter to the bottom of the pan because it was a bit to greasy at the end, but it tasted amazing! It will definitely go into our rotation!
Ahhh-Mazing …. Cut the butter in half to save a little on the fat. His was so delicious that this is an auto add to my dinner rotations !!!!
This was fast and easy to make. The family finished the entire meal.
This is soooo good. I’m typically not a pot pie fan but wow. I used rotisserie chicken & mixed frozen veggies (peas, carrots, corn, green beans, lima beans) and it was absolutely delicious. I will be making this often! It makes a lot of food so plenty of left overs and left overs were just as great!
Fantastic recipe! Best chicken pot pie recipe either of us have eaten. The addition of garlic and onion powder really amps up the flavor. And such such an easy recipe too.
This was so easy to prepare. The flavor was fantastic.
I just made this recipe. It needed a bit more time baking in my oven than called for to get GBD (Golden Brown Delicious) and it is now my favorite casserole!
My husband said “I want this every other week”. That’s a sure sign that it was delicious. So quick and easy to make too
This was delicious – big hit with the family!!
My bunch is so picky but this recipe was a smash hit!!!
This was great!
This recipe is so good! It is going to be one of my family staples. It did boil over a little, so next time I will place some aluminum foil in the bottom of the oven to catch anything that bubbles over. Thank you , Amy!
My husband and I love this recipe. I would love to see one made using ground beef.
This was great! Made exactly as directed.
This was DELICIOUS & super easy
My guests absolutely enjoyed this recipe. They said it was the best pot pie they had ever eaten. Made my heart so happy. Only thing I added was a teaspoon of poultry seasoning. This recipe is a keeper!
This recipe was bomb. I added in some frozen corn with the peas and carrots but no other changes.
I’m not a fan of peas so I used corn instead. This was sooo good! Easy to make and a hit with the family.
So yummy and easy! I made this for dinner tonight and I used your Baked Chicken recipe for the chicken filling. Both recipes were easy to make and absolutely delicious! This will definitely be added to my recipe rotation!
Omg, I LOVE your changes! Reversing the soup mixture with the biscuit mixture is a game changer. And yes, cheese is not optional. LOL.