This is chicken pot pie without rolling a crust. Melted butter goes in the dish first, then chicken and vegetables, then cheddar biscuit batter in big mounds, then soup and broth poured over the top.
In the oven, the liquid sinks into a creamy filling while the biscuits rise through it and brown. It looks wrong going in. It works because nothing gets stirred.
Cheddar Biscuit Chicken Cobbler
- Total
- 1 hr 15 min
- Hands-on
- 15 min
- Makes
- 6 servings
Ingredients
Steps
Heat the oven to 350°F (175°C). Put the stick of butter in a 9×13-inch baking dish and set it in the oven until melted, then tilt the dish to coat the bottom.
Scatter the chicken over the butter, then the peas and carrots. Don't stir.
Stir the biscuit mix, milk and cheddar into a thick batter. Drop it on top in 6 big mounds. Don't stir.
Whisk the soup with the broth and pour it slowly over the biscuits. Still don't stir.
Bake 45 to 50 minutes, until the biscuits are golden, the filling bubbles at the edges and the center reads 165°F (74°C).
Mix the seasoning packet with the 2 tbsp melted butter and brush it over the biscuits. Rest 10 minutes, then scoop.
Before you start
- A rotisserie chicken keeps this to about 15 minutes of work.
- No rotisserie chicken? Roast a 4 lb chicken at 425°F (220°C) for about 1 hour 15 minutes, until the thickest part of the thigh reads 165°F (74°C). Rest it 10 minutes, then pull the meat.
- Don't stir at any point. The layers are what make it work.
Nutrition per serving (estimate)
- Calories
- 710
- Fat
- 41 g
- Saturated fat
- 19 g
- Cholesterol
- 150 mg
- Sodium
- 1,690 mg
- Carbohydrates
- 46 g
- Fiber
- 3 g
- Net carbs
- 43 g
- Sugar
- 8 g
- Protein
- 38 g
Estimated on 28 October 2026 from USDA FoodData Central values for the ingredients as listed. Salt and pepper added to taste and optional toppings aren’t included, and brands vary, so check your labels if you count carbs for a medical reason.
Lazy Plate · thelazyplate.com/cheddar-biscuit-chicken-cobbler/
Tips
- Pour the soup mixture slowly and all over, not in one spot, so it spreads evenly.
- If the biscuits brown before the middle bubbles, lay foil loosely over the top.
Swaps that work
- No cheddar biscuit mix? Use 2 cups of baking mix with 1/2 tsp garlic powder, and brush the top with garlic butter.
- Cream of mushroom or cream of celery soup both work.
- Use frozen mixed vegetables or green beans instead of peas and carrots.
Leftovers
Refrigerate up to 3 days. Reheat portions in the microwave or covered at 350°F (175°C) for about 20 minutes, until the center reads 165°F (74°C). The biscuits soften as it sits.
Questions
Why don't you stir it?
The layers are the whole trick. The soup mixture sinks into a creamy gravy around the chicken, and the biscuits rise through it and brown on top. Stirring would turn it into one soggy layer.
Can I use raw chicken?
No. The chicken only heats through in this recipe, so it has to be cooked first.
Can I make it ahead?
Bake it, cool it and refrigerate it for up to a day. Reheat covered at 350°F (175°C) for about 30 minutes, until the center reads 165°F (74°C).
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