Name: Chicken Cobbler
Prep time: 15 min
Cook time: 55 min
Total time: 85 min
Ingredients: ½ cup unsalted butter, (melted); 3½ to 4 cups shredded rotisserie chicken, (white and dark meat from 1 large chicken); 20 ounces frozen mixed vegetables ((corn, peas, and carrots)); 11.36 ounces Red Lobster Cheddar Bay Biscuit mix, (and enclosed seasoning packet); 2 cups whole milk; 2 cups chicken stock; 10.5 ounces cream of chicken soup; ½ teaspoon seasoned salt, (Lowry’s brand); ½ teaspoon garlic powder; ¼ teaspoon black pepper

Chicken cobbler takes the work out of chicken pot pie with a golden top you whisk together instead of rolling out.

Shortcuts like shredded rotisserie chicken, two bags of frozen vegetables and a box of Red Lobster Cheddar Bay Biscuit mix are all layered in one baking dish. There’s no chicken to brown or filling to cook on the stove, but you still get all the comfort of a homemade chicken pot pie.

A close-up of a baking dish filled with creamy Chicken Cobbler casserole, mixed vegetables, and a golden biscuit topping. A wooden spoon is lifting a serving from the dish.

Buy The Cheddar Bay Box

Red Lobster’s Cheddar Bay biscuit mix sits with the boxed baking mixes, and the 11.36 ounce box is the size to buy. The seasoning packet is inside the box and goes into the batter, so the only other thing the topping needs is milk.

A Chicken Cobbler baked casserole in a glass dish sits on a marble counter near a Red Lobster Cheddar Bay Biscuit Mix box, with utensils, water glasses, and a napkin nearby.

A plain biscuit mix will still bake into a crust, though the topping won’t have the cheddar and garlic in it. Even with the Cheddar Bay biscuit mix the flavor is mild, closer to a twist on pot pie than to the garlicky biscuits themselves.

Don’t Stir The Layers Together

Wait until you’re ready to assemble the chicken cobbler before you mix the biscuit batter, or it won’t rise as well in the oven.

A glass baking dish filled with shredded cooked chicken, reminiscent of a hearty Chicken Cobbler, set on a white marble countertop. — The shredded rotisserie chicken goes over the melted butter, spread into an even layer.

A glass baking dish filled with a colorful mix of frozen vegetables, including green beans, peas, corn, and diced carrots, sits on a white marble countertop—perfect as the base for a hearty Chicken Cobbler. — The vegetables go in frozen, straight from the bag. There’s no need to thaw them first.

A glass baking dish filled with mixed frozen vegetables and a creamy white sauce, reminiscent of the comforting flavors of Chicken Cobbler, sits on a white marble countertop. — Whisked with the milk, the biscuit mix comes out thinner than biscuit dough and loose enough to pour. A few lumps are fine.

A glass baking dish filled with an uncooked Chicken Cobbler casserole mixture containing visible chopped vegetables sits on a marble countertop. — The stock and soup mixture goes over the batter. Don’t stir the two together, and don’t worry that it looks far too wet.

Set the dish on a sheet pan before it goes in the oven. A 9×13 is full to the top and the liquids come up as it bakes.

Recipe Testing – Last Update Sept 2026

This recipe was originally developed and photographed in 2023. To be sure it still meets my strict standards, my independent recipe tester, Pam S., tested it as written in 2024 as well as in 2026. New photos were taken in September 2026.

One of the areas I wanted Pam to confirm was the bake time. The top of the chicken cobbler takes on color before the layer under it has finished, so a browned top early in the bake isn’t the signal to take it out.

A Chicken Cobbler baked casserole with a golden biscuit-like topping, mixed with visible vegetables like green beans, carrots, and corn, sits on a granite countertop.

She set the timer for 50 minutes and it wasn’t there yet, so she gave it another five. At 55 minutes the top was golden brown and the filling was bubbling around the edges.

A glass baking dish filled with a creamy vegetable casserole, reminiscent of a comforting Chicken Cobbler, featuring a golden biscuit topping and visible pieces of carrots, green beans, and corn.

Plan for your chicken cobbler to be in the oven for 55-60 minutes.

Let It Rest 15 Minutes Before Serving

Out of the oven the middle is still thin, and that’s how it should look at that point. The 15 minutes on the counter is when the sauce thickens, and it’s also when the top settles into something that looks like a cobbler. Serve it before then and the sauce runs on the plate.

A serving of creamy Chicken Cobbler casserole with mixed vegetables on a white plate, placed on a wooden board with a black fork. A glass of water and casserole dish are in the background.

Make Ahead And Storage

For a head start, put the butter and the chicken in the dish the day before and keep it covered in the fridge. The vegetables, the batter and the soup mixture all go in on the day you’re baking it.

I like the leftovers even better the next day, once the sauce has had a night in the fridge to thicken. Keep them covered for up to three days.

More Chicken Pot Pie Dinners With A Twist

Chicken pot pie noodles gives you the same flavors with no crust at all, made on the stovetop with egg noodles.
Chicken pot pie with tater tots is the same kind of baked casserole with a tater tot topping in place of the biscuit one.
Gnocchi chicken pot pie uses a rotisserie chicken the same way and puts potato gnocchi where the crust would go.
Chicken pot pie soup is the same dinner in a bowl, with potatoes in it.

Chicken Cobbler

4.50 from 2 votes

Chicken cobbler bakes a cheddar and garlic biscuit top over chicken, vegetables and gravy. It serves eight and rests 15 minutes so the sauce thickens.

Prep Time 15

Cook Time 55

Total Time 1 25

Servings servings

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Ingredients

½ cup unsalted butter, melted
3½ to 4 cups shredded rotisserie chicken, white and dark meat from 1 large chicken
20 ounces frozen mixed vegetables (corn, peas, and carrots)
11.36 ounces Red Lobster Cheddar Bay Biscuit mix, and enclosed seasoning packet
2 cups whole milk
2 cups chicken stock
10.5 ounces cream of chicken soup
½ teaspoon seasoned salt, Lowry’s brand
½ teaspoon garlic powder
¼ teaspoon black pepper

Instructions

Preheat oven to 350°F.
Add the melted butter to a 9×13 baking dish and swirl around until the butter coats the entire bottom of the dish.
Spread the shredded rotisserie chicken evenly over the butter in the baking dish.
Top the shredded chicken with the frozen mixed vegetables in an even layer.
In a large mixing bowl, whisk together the Red Lobster Cheddar Bay biscuit mix, the contents of the enclosed season packet, and whole milk just until combined.
Pour the biscuit mixture over the entire layer of frozen mixed vegetables, being careful not to mix the layers.
Add the chicken stock, can cream of chicken soup, seasoned salt, garlic powder, and black pepper in the same bowl used to mix the biscuit mix. Whisk until fully combined, and no lumps of cream of chicken soup remain. Carefully pour the soup mixture over the biscuit mixture, being sure not to stir the two mixtures together.
Bake the chicken cobbler for 55-60 minutes or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly.
Allow the chicken cobbler to rest on the counter for 10-15 minutes to allow the sauce to thicken slightly before serving.
Make sure you get the melted butter into every crack and corner of the baking dish. This prevents the chicken from sticking, and gives the casserole a lot of yummy flavor.
To avoid your biscuit layer from becoming tough and dry, be sure not to overmix the batter.

Notes

To avoid your biscuit layer from becoming tough and dry, be sure not to overmix the batter.
If you can’t find Red Lobster cheddar biscuit mix, you can make your own using this handy Copycat Red Lobster Biscuits recipe. You can also use a biscuit mix from the grocery store, but it will taste more like a regular biscuit casserole.
This recipe is written for regular chicken stock. If you use low sodium stock, increase the seasoned salt to 1 to 1½ teaspoons.
There is no need to thaw the frozen vegetables before adding them to the baking dish.
You can swap the vegetable blend for one you like better, such as just peas and carrots, or green beans and corn.
A store-bought rotisserie chicken keeps this simple, but you can cook and shred your own boneless skinless chicken breast or thighs instead.
Leftovers keep in an airtight container in the refrigerator for up to three days. The sauce keeps thickening as it cools.