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Chicken Pot Pie Cobbler

By Amy Flanigan

Published Dec 17, 2022

Read 36 Reviews

Prep 15 minutes mins

Cook 55 minutes mins

Servings 8

By Amy Flanigan

Published Dec 17, 2022

Jump to RecipeShare

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.)

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!

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!

4.95 from 36

Chicken Pot Pie Cobbler Casserole

Prep: 15 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 8

Rate Pin Print

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 

1x2x3x

• ▢ 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!

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 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.

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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