Cheddar Biscuit Chicken Cobbler

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Every now and then, you stumble upon a recipe that not only delights your taste buds but also warms your heart. This is the story of the Cheddar Biscuit Chicken Cobbler, a dish I discovered while visiting my dear neighbor, Laura. She invited me over for a casual Sunday brunch, and I was immediately taken by the aroma wafting from her kitchen.

As we sat down to eat, Laura shared how this recipe had been passed down through generations in her family. She remembered her grandmother preparing it on chilly evenings, and the tradition continued with her. The dish’s beautiful blend of flavors and textures made it clear why it was a cherished family favorite. Inspired, I set out to recreate this delightful cobbler in my own kitchen.

How to Prepare Cheddar Biscuit Chicken Cobbler

Ingredients for Cheddar Biscuit Chicken Cobbler

  • 1/4 cup of butter, melted (unsalted variety preferred)
  • 4 cups of hand-pulled rotisserie chicken
  • One 15-ounce pack of mixed veggies, frozen
  • 1 teaspoon of finely chopped thyme, with some extra for final touches
  • A pinch of freshly crushed black pepper, around 3/4 teaspoon
  • 1 teaspoon of kosher salt, for taste
  • One 10.5-ounce can of chicken creamy soup
  • 1 1/2 cups of rich chicken stock
  • 1/2 cup of luscious heavy cream
  • One pack of cheddar flavored biscuit mix (Recommendation: Cheddar Bay Biscuit® Mix by Red Lobsterâ„¢)

Directions for Cheddar Biscuit Chicken Cobbler

  1. Preheat your oven reaching 350 degrees F. Lightly grease a 13×9 baking dish using the melted butter.
  2. In the dish, combine the chicken shreds and frozen veggies. Season this mix with the finely chopped thyme, kosher salt, and black pepper.
  3. Over the chicken mix, evenly pour the chicken creamy soup, rich chicken stock, and luscious heavy cream. Ensure everything is stirred and blended well.
  4. Follow the biscuit mix package’s instructions and once ready, portion the dough into about 1/4 cup size dollops, dropping them on the chicken-veggie blend.
  5. Bake this setup in the preheated oven without any cover. Once you notice the biscuits turning a lovely golden hue and the edges of the casserole bubbling, which should take around 40 minutes, take it out. Garnish with some fresh thyme before serving.

Can I use a different biscuit mix?

Yes, any cheddar biscuit mix should work. Just follow the package’s instructions, but the Red Lobsterâ„¢ variety adds a distinct flavor that’s highly recommended.

Is it possible to use fresh vegetables instead of frozen?

Absolutely! Fresh veggies might even enhance the flavors. Ensure you adjust the cooking time if needed, as fresh vegetables might require a bit more time.

Can I prepare this in advance?

Definitely! Prepare everything but the biscuits. When you’re ready to serve, add the biscuits and bake. It’s a great time-saver for gatherings.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I use a different type of meat?

Yes, turkey or even duck can be a great substitute for chicken, but ensure you adjust seasoning accordingly.

What can I serve alongside this cobbler?

A fresh green salad or a light soup pairs wonderfully with this hearty cobbler, offering a balanced meal.

Cheddar Biscuit Chicken Cobbler

Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Course Main Course
Cuisine American
Servings 8


  • 1/4 cup 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 teaspoon kosher salt
  • 1 10 1/2-oz. can cream of chicken soup
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1 package cheddar biscuit mix such as Red Lobster Cheddar Bay Biscuit Mix


  • Preheat the oven to 350 degrees F. 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.
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