Chicken Pot Pie Cobbler

4.94 from 33
Read 33 Reviews
Prep 15 minutes
Cook 55 minutes
Servings 8

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, donโ€™t miss our other tasty variations like these Chicken Pot Pie Noodles, Chicken Pot Pie Soup, and Chicken Crescent Roll Ups.

serving of chicken pot pie cobbler on white plate

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Easy Chicken Pot Pie Casserole Recipe

If youโ€™re on TikTok, you have surely seen this Chicken Pot Pie Cobbler recipe, which is viral for a reason! If you havenโ€™t seen it, then youโ€™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!

biscuit chicken casserole being scooped with serving spoon

Ingredients Needed

This chicken pot pie casserole recipe is made with most of the same ingredients and flavors youโ€™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 โ€“ 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 โ€“ Part of the filling that makes it rich and creamy.
  • Melted butter โ€“ 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 โ€“ A simple combination of black pepper, garlic powder, and onion powder season this easy chicken casserole.
  • Cheddar cheese – The original didn’t include cheese, butโ€ฆI added some. Because CHEESE. For optimal flavor, use fresh cheddar off the block, not pre-shredded.
portion of chicken pot pie on serving spoon

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 thereโ€™s so much sodium in the cream of chicken soup and chicken stock even with low-sodium versions. If itโ€™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 donโ€™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.
4 image collage how to make chicken pot pie cobbler

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.)

  1. 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.
  2. Make the sauce. Whisk together the chicken broth and cream of chicken soup. Pour the mixture over the chicken – do not stir.
  3. 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.
  4. Bake. Bake, uncovered, at 350F for 55 minutes until the top is golden brown.
  5. 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

serving of chicken pot pie casserole on white plate

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:

I hope you love this delicious and easy recipe โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

4.94 from 33

Chicken Pot Pie Cobbler Casserole

Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 8
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.

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 – thatโ€™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!

Notes

Use Bisquick. We prefer the cheddar bay biscuit mix because it has more flavor, but the original chicken cobbler was made with Bisquick instead.
Add salt at the end. I chose not to add salt to this dish since thereโ€™s so much sodium in the cream of chicken soup and chicken stock even with low-sodium versions. If itโ€™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 donโ€™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.

Nutrition

Calories: 496kcal | Carbohydrates: 37g | Protein: 31g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 1072mg | Potassium: 740mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4728IU | Vitamin C: 5mg | Calcium: 224mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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35 Comments

  1. NayBird Smith says:

    5 stars
    Thank You!! Yes, I like changing up the layers to having the Biscuit mix on top! Boiled 5 Thighs for 35 Minutes and used Chicken Broth. Also used 2 tsp of SteakHouse Seasoning in place of garlic and onion powders Yum!

  2. Kelly says:

    5 stars
    Loved this recipe, so easy

  3. Erin says:

    5 stars
    I keep making it i love it so much

  4. John Kirkpatrick says:

    5 stars
    Love Chicken Pot Pie, and the Cheddar Bay Crust is the Best!
    I’ve named the recipe in my file “Cheddar Bay Chicken Pot Pie”!

  5. Yvonne V. says:

    5 stars
    This was a great recipe! Not too salty. Delicious! I used puff pastry instead of cheddar bay biscuit. Turned out great!

  6. Marlene says:

    5 stars
    This recipe was easy and soooo delicious! I added a thin layer of shredded cheddar on top before the biscuit mix (with shredded cheddar mixed in) becauseโ€ฆ why not? Perfection. I did bake for 60min. Canโ€™t wait to make it again!

  7. S.S. says:

    5 stars
    So easy! So good! Family loved and book club loved! Thank you!

  8. Nancy R says:

    5 stars
    Delish! The cheddar bay biscuits definitely top it off nicely! Winner in my house for sure. Love that this can be also made with turkey… especially after Thanksgiving!

  9. Christine M Carini says:

    4 stars
    I really enjoyed this casserole. It was very good. The only thing I would suggest is cooking it longer. Just a personal thing. Otherwise everything was excellent

  10. Jeanne says:

    5 stars
    I’m guilty of trying a recipe and then not leaving a review. This is my favorite go to delicious quick recipe so I had to take the time to give it five stars! I haven’t served it to anyone who didn’t request the recipe!

    1. Jami. S. says:

      5 stars
      We loved this recipe l! My husband had thirds!

  11. Stacy Kelley says:

    5 stars
    Family loved it! They were kicking their bowls clean. I made fairly close to the recipe. I didnโ€™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 sautรฉed 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

  12. Kristie H says:

    5 stars
    This was so easy to make and delicious! I cooked it for 1 hour. Will definitely make it again!

  13. Amy says:

    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?

    1. Amy@BellyFull says:

      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.

  14. Sarah says:

    5 stars
    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 Iโ€™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!

  15. Stephanie says:

    5 stars
    Ahhh-Mazing โ€ฆ. 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 !!!!

  16. Doreen says:

    4 stars
    This was fast and easy to make. The family finished the entire meal.

  17. B. Cook says:

    5 stars
    This is soooo good. Iโ€™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!

  18. LJ says:

    5 stars
    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.

  19. Jan Swisher says:

    5 stars
    This was so easy to prepare. The flavor was fantastic.

  20. Gary Mills says:

    5 stars
    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!

  21. Stacey says:

    5 stars
    My husband said โ€œI want this every other weekโ€. Thatโ€™s a sure sign that it was delicious. So quick and easy to make too

  22. Mary says:

    5 stars
    This was delicious โ€“ big hit with the family!!

  23. The Reyes family says:

    5 stars
    My bunch is so picky but this recipe was a smash hit!!!

  24. Mandy says:

    5 stars
    This was great!

  25. Carol Hicks says:

    5 stars
    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!

  26. Cecile says:

    5 stars
    My husband and I love this recipe. I would love to see one made using ground beef.

  27. Julie v says:

    5 stars
    This was great! Made exactly as directed.

  28. Kim says:

    5 stars
    This was DELICIOUS & super easy

  29. Patty Collins says:

    5 stars
    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!

  30. Eric says:

    5 stars
    This recipe was bomb. I added in some frozen corn with the peas and carrots but no other changes.

  31. Casey says:

    5 stars
    Iโ€™m not a fan of peas so I used corn instead. This was sooo good! Easy to make and a hit with the family.

  32. Tracee P says:

    5 stars
    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!

  33. Kathy says:

    5 stars
    Omg, I LOVE your changes! Reversing the soup mixture with the biscuit mixture is a game changer. And yes, cheese is not optional. LOL.