Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes Cheddar Bay Biscuit Chicken Cobbler 4.2 (37) 35 Reviews 8 Photos This chicken cobbler takes the flavors of chicken pot pie but instead of encasing it in pie crust it's topped with Red Lobster's Cheddar Bay Biscuits. By Liv Dansky Liv Dansky Liv Dansky is a Recipe Tester/Developer in the Dotdash Meredith Test Kitchens. She grew up in Denver, Colorado where she struggled to breathe and bake at altitude. Liv left the Mile High City to earn a BA from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. When Liv is not cooking or eating at work, she can be found cooking and eating for fun. Between meals, she also enjoys playing tennis, short runs, long walks, and skiing. Allrecipes' editorial guidelines Updated on May 15, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Saved! View All Saved Items Rate Print Share Trending Videos Add Photo 8 8 8 8 Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins Servings: 8 Yield: 1 (13x9-inch) cobbler Jump to Nutrition Facts Ingredients 2 tablespoons unsalted butter, melted 4 cups shredded rotisserie chicken 1 (15 ounce) package frozen mixed vegetables 1 teaspoon chopped fresh thyme, plus more for garnish 3/4 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt, or to taste 1 (10.5oz) can condensed cream of chicken soup 1 ½ cups chicken broth ½ cup heavy whipping cream 1 package cheddar biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix) Directions Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 13x9-inch baking dish with melted butter. Place shredded chicken and vegetables into the dish; season with thyme, pepper, and salt. Pour over condensed soup, broth, and cream; stir until well combined. Prepare biscuit mix according to package instructions. Drop 8 (about 1/4 cup) biscuit dough portions onto chicken and vegetable mixture. Bake in the preheated oven, uncovered, until biscuits are golden brown on top and casserole is bubbling around the edges, about 40 minutes. Sprinkle with thyme. Test Kitchen Tips This recipe was recently tested in our test kitchen and adjusted from one complete mixture to layering biscuit dough portions on top of the creamy chicken and vegetables for better results. I Made It Print Nutrition Facts (per serving) 531 Calories 34g Fat 21g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 531 % Daily Value * Total Fat 34g 43% Saturated Fat 14g 72% Cholesterol 188mg 63% Sodium 1231mg 54% Total Carbohydrate 21g 8% Dietary Fiber 3g 10% Total Sugars 4g Protein 36g Vitamin C 2mg 11% Calcium 145mg 11% Iron 2mg 13% Potassium 506mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved