Ingredients
- ½ cup (1 stick) unsalted butter
- 4 cups shredded rotisserie chicken
- 2 cups milk
- 1 (11.36-ounce) box Red Lobster Cheddar Bay Biscuit Mix (including seasoning packet)
- 1 (12-ounce) bag frozen peas and carrots
- 2 cups chicken stock
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup shredded cheddar cheese (optional)
Instructions
1. Preheat the Oven and Prepare the Baking Dish
Set your oven to 350°F. Place the stick of butter in a 9×13-inch baking dish and let it melt in the oven while it preheats. Keep an eye on it to prevent burning. Once melted, carefully remove the dish and swirl the butter around to evenly coat the bottom.
2. Prepare the Biscuit Batter
In a medium mixing bowl, combine the milk, Cheddar Bay Biscuit Mix, and the included seasoning packet. Whisk the mixture until smooth, ensuring there are no lumps. Set the bowl aside to allow the batter to rest while you assemble the other ingredients.
3. Layer the Chicken and Vegetables
Spread the shredded rotisserie chicken evenly across the bottom of the buttered baking dish. Distribute the frozen peas and carrots over the chicken to ensure even coverage. If using shredded cheddar cheese, sprinkle it over the vegetables for an extra layer of flavor.
4. Add the Biscuit Batter
Pour the prepared biscuit batter evenly over the chicken and vegetable layer. It is important not to stir or mix the layers. Keeping the layers separate allows the biscuit topping to bake properly, creating a fluffy and golden crust.
5. Prepare and Add the Soup Mixture
In another bowl, whisk together the chicken stock and cream of chicken soup until smooth. Slowly pour this mixture over the biscuit batter, making sure it is evenly distributed. Again, do not stir—this layering technique ensures the cobbler bakes correctly, with a distinct biscuit topping and a creamy filling underneath.
6. Bake the Cobbler
Place the dish in the oven, uncovered, and bake for 45 minutes. The cobbler is done when the biscuit layer is golden brown and fully set. If needed, insert a toothpick into the biscuit topping—if it comes out clean, the dish is ready.
7. Let It Rest and Serve
Once baked, remove the dish from the oven and let it rest for about 15 minutes before serving. This allows the layers to settle and makes portioning easier. Serve warm and enjoy a dish that combines the heartiness of chicken pot pie with the rich, cheesy goodness of Cheddar Bay Biscuits.
Notes
1. Ensuring the Biscuit Layer Cooks Properly
Since this recipe uses a unique layering technique, it is important to resist the urge to stir the ingredients together. The batter may seem liquid at first, but it will bake into a soft, golden biscuit layer as the dish cooks. If you notice the top browning too quickly, loosely cover the dish with aluminum foil during the last 10 minutes of baking.
2. Preventing a Soggy Cobbler
To avoid excess moisture in the dish, make sure to drain any extra liquid from the rotisserie chicken before adding it to the baking dish. Additionally, if you are using fresh vegetables instead of frozen, lightly sauté them beforehand to remove some moisture.
3. Making It Ahead of Time
This cobbler can be prepared in advance for busy weeknights. Assemble the dish up to the point of baking, cover it with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 15 minutes before placing it in the oven.
4. Substituting Kitchen Tools
If you do not have a whisk, use a fork to mix the batter and soup mixture. For shredding rotisserie chicken, two forks work well, but you can also use a stand mixer with a paddle attachment for quicker results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes