Chicken Pot Pie Cobbler
A delightful take on the traditional chicken pot pie, this Chicken Pot Pie Cobbler combines shredded chicken and mixed vegetables with a fluffy biscuit topping, creating a comforting and delicious meal perfect for family gatherings.
Ingredients
Filling
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans) Feel free to customize with fresh vegetables.
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste Salt and pepper
Topping
- 1 package refrigerated biscuit dough You can experiment with different flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth.
- Add onion powder and garlic powder, then season with salt and pepper to taste.
- Pour the chicken mixture into a greased casserole dish and spread evenly.
- Tear off pieces of biscuit dough and distribute them over the chicken filling.
Baking
- Bake in the preheated oven for 30 to 35 minutes until the biscuit topping is golden brown and the filling is bubbling.
- Allow to cool for a few minutes before serving.
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Notes
Serve with a side salad or steamed vegetables. For flavors, consider adding fresh herbs or experimenting with the vegetable mix.