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.
Ingredients
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2 tablespoons unsalted butter, melted
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4 cups shredded rotisserie chicken
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1 (15 ounce) package frozen mixed vegetables
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1 teaspoon chopped fresh thyme, plus more for garnish
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3/4 teaspoon freshly ground black pepper
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1/4 teaspoon kosher salt, or to taste
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1 (10.5oz) can condensed cream of chicken soup
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1 ½ cups chicken broth
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½ cup heavy whipping cream
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1 package cheddar biscuit mix (such as Red Lobster Cheddar Bay Biscuit Mix)
Description
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Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 13x9-inch baking dish with melted butter.
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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.
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Prepare biscuit mix according to package instructions.
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Drop 8 (about 1/4 cup) biscuit dough portions onto chicken and vegetable mixture.
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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.
