There’s something about a warm, bubbly casserole coming out of the oven that just feels like dinner is taken care of. This Chicken Cobbler is exactly that kind of recipe. It’s creamy, hearty, and topped with a buttery Bisquick layer that bakes up golden and delicious.
And this one is especially easy. Rotisserie chicken keeps the prep simple, frozen peas and carrots mean there’s barely any chopping, and a can of cream of chicken soup creates that creamy, savory filling without a lot of extra work. Everything comes together in one baking dish, then the oven does the rest.
If you love cozy chicken dinners but don’t want to spend all evening in the kitchen, this is a good one to keep in your back pocket. It has all those familiar chicken pot pie flavors, just in an easier cobbler-style dinner.
Ingredients You’ll Need
- ½ cup unsalted butter
- 3 cups shredded rotisserie chicken
- 1 12-ounce bag frozen peas and carrots
- 1 10.5-ounce can cream of chicken soup
- 2 cups chicken stock
- 2 cups Bisquick baking mix
- 2 cups whole milk
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How to Make Chicken Cobbler
1. Preheat the oven to 350°F. Place the butter in a 9×13-inch baking dish and place the dish in the oven just until the butter has melted.
2. Carefully remove the baking dish from the oven and swirl the melted butter to coat the bottom evenly.
3. Evenly scatter the shredded rotisserie chicken over the melted butter. Sprinkle the frozen peas and carrots evenly over the chicken.
4. Dollop the cream of chicken soup evenly over the vegetables. Slowly pour the chicken stock evenly over the top. Do not stir.
5. In a large mixing bowl, whisk together the Bisquick baking mix and milk until smooth. Carefully pour the Bisquick mixture evenly over the casserole. Do not stir.
6. Bake uncovered for 55–60 minutes, or until the topping is golden brown and cooked through and the filling is hot and bubbling around the edges.
7. Allow the cobbler to rest for 10 minutes before serving to help the filling set.
Chicken Cobbler
Ingredients
- ½ cup unsalted butter
- 3 cups shredded rotisserie chicken
- 1 12-ounce bag frozen peas and carrots
- 1 10.5-ounce can cream of chicken soup
- 2 cups chicken stock
- 2 cups Bisquick baking mix
- 2 cups whole milk
Instructions
- Preheat the oven to 350°F. Place the butter in a 9×13-inch baking dish and place the dish in the oven just until the butter has melted.
- Carefully remove the baking dish from the oven and swirl the melted butter to coat the bottom evenly.
- Evenly scatter the shredded rotisserie chicken over the melted butter.
- Sprinkle the frozen peas and carrots evenly over the chicken.
- Dollop the cream of chicken soup evenly over the vegetables.
- Slowly pour the chicken stock evenly over the top. Do not stir.
- In a large mixing bowl, whisk together the Bisquick baking mix and milk until smooth.
- Carefully pour the Bisquick mixture evenly over the casserole. Do not stir.
- Bake uncovered for 55–60 minutes, or until the topping is golden brown and cooked through and the filling is hot and bubbling around the edges.
- Allow the cobbler to rest for 10 minutes before serving to help the filling set.
Notes
- Resist the urge to stir the layers together. Keeping the layers separate helps create the signature cobbler texture as it bakes.
- Rotisserie chicken makes this recipe incredibly quick and adds plenty of flavor.
- Let the cobbler rest for a few minutes before serving so the filling thickens slightly.
- If the top begins browning too quickly, loosely tent with foil during the last 10–15 minutes of baking.
- Serve with a simple green salad or cranberry sauce for a comforting meal.
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